So I got strong-armed into making this skillet cookie recipe, which actually didn’t end up being a skillet cookie at all, but just kind of a cookie spread into a brownie pan, aka a blondie aka kind of one of my baking nemeses. But I’m gonna call it a skillet cookie anyway, because I like the way that sounds. Also I have a dislike for the word “blondie” because sometimes gruff-sounding men think it’s ok to yell “Hey Blondie” at me when they need to get my attention. Instead of what I prefer, which is “Ho there Flaxen-haired maiden.” But I guess, how could they know!? JK obvi lulz I’m hilarious lollol.
Aaanyway. I was responsible for dessert at a lady dinner party last week, and my old roommate essentially demanded that this be the recipe I made. Which, look: I’m not against these. But I knew what was going to happen. I was going to bake these and we were going to pull them out of the oven all hot and gooey and we were going to eat half the pan right then and there. Which is exactly what happened, because I’m always right, and because this recipe is fucking gooooood.
Tricky, because of the whole wheat flour thing, which makes you think these are healthy (they’re not.). There are 2 sticks of butter in this, friends. Don’t get all wool-over-your-eyed by that whole wheat flour. That is a fake “this is healthy!” sign. It does nothing. Especially when you eat half a pan of it.
We ate it out of the pan with butter knives and then our fingers, and we drank wine and Got Real and talked about lady stuff, as ladies are wont to do. If you’re a man, you’re probably wondering what happened next, so I’ll give you the story you’ve already created in your mind: we drank too much wine, it started raining indoors (and, shoot, we’re all wearing white!) so we huddled together for warmth, and one thing lead to another and we started exploring our sexual curiosities, and then we got into a jello wrestling match, and then all of our periods synced up and we started crying. You know. Just your standard lady stuff.
Whole Wheat Chocolate Chip Skillet Cookie
from 101 Cookbooks
3 cups / 13.5 oz / 380 g whole-wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon fine grain sea salt
8 ounces / 225 g (2 sticks) cold unsalted butter, cut into 1/2-inch pieces, plus more for buttering the pan
1 cup / 5 oz / 140 g dark brown sugar
1 cup / 7 oz / 200 g sugar
2 large eggs
2 teaspoons pure vanilla extract
8 ounces / 225 g bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
Preheat the oven to 350°F / 175°C degree oven, with a rack in the middle. Butter a 10 (25cm) or 11-inch (28cm) ovenproof skillet, one that is at least 2-inches (5 cm) deep. If you’re unsure, measure, because if you use a too small skillet, you’ll have a messy overflow.
Sift the dry ingredients into a large bowl.
In another large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, add the butter and the sugars. Mix just until the butter and sugars are blended, about 2 minutes using the mixer on low speed. Use a spatula to scrape down the sides of the bowl along the way. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
Add most of the chocolate to the batter. Mix just until the chocolate is evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out into the skillet, pressing it out into an even layer. Sprinkle any remaining chocolate across the top, and casually press it into the dough a bit, just enough that it isn’t riding directly on top of the dough.
Bake the cookies for 35-45 minutes, or until until the dough is a deep golden brown along the edge, and the center has set. Remove from oven and let cool a bit before slicing into. Cute into wedges or small squares.
Makes one large skillet cookie, which you can cut into as many cookies as you like.
Inspired by the Chocolate Chip Cookies in Good to the Grain by Kim Boyce (Stewart, Tabori and Chang, 2010)
Prep time: 10 min – Cook time: 30 min