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Flour <\/strong><\/p>\n\n\n\nI have used whole wheat flour, you can use all purpose flour if you want. Using all purpose flour \/ maida will give you a better texture of course, but taste wise both are as good as they can be.<\/p>\n\n\n\n
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Butter <\/strong><\/p>\n\n\n\nI used browned butter. Check out how to make browned butter in this post. However if you do not want to do an extra step, you can use the butter as is, without browning it.<\/p>\n\n\n\n
You can use salted or unsalted butter to make this cookie. If you are using unsalted butter, do add a pinch of salt in the dry ingredients to perk up the depth of the flavours. In this recipe i used salted butter.<\/p>\n\n\n\n
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Sugar\/ Sweetener <\/strong><\/p>\n\n\n\nI used dark brown , natural unrefined cane sugar, you can use regular refined sugar, brown sugar, or you can use maple syrup \/ honey. <\/p>\n\n\n\n
Do consider the consistency of the dough. It should be like a dough- thick and not like a batter- flowing. <\/p>\n\n\n\n
If you are using honey\/ maple syrup you won’t need to add milk. Keep the qty same as sugar, and adjust as per your taste preference.<\/p>\n\n\n\n
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Chocolate chips<\/strong> <\/p>\n\n\n\nYou can use store bought chocolate chips , milk or dark chocolate. If you have any chocolate lying at home, you can simply slice that and use instead of getting the chocolate chips.<\/p>\n\n\n\n
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How to make the brown butter (Beurre noisette<\/em>)<\/h2>\n\n\n\nTo make the brown butter for these giant pizza chocolate chip cookies melt the butter in a pan on slow heat. It will take 3-4 minutes, and allow the milk solids to separate. <\/p>\n\n\n\n
The milk solids sink to the bottom , and on slow heat they begin to brown. <\/p>\n\n\n\n
Leave it on for another minute and butter starts changing colour . It will brown and becomes a nice hazelnut colour. <\/p>\n\n\n\n
Take it off the pan and strain ( or while using make sure to leave the sediments ). Strain it and let it cool. <\/p>\n\n\n\n
Using brown butter adds a beautiful , nutty flavour to all desserts.<\/p>\n\n\n\n
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\nWhole wheat skillet chocolate chip cookie<\/figcaption><\/figure>\n\n\n\nWhole wheat skillet chocolate chip cookie-Brown butter (Beurre noisette)<\/figcaption><\/figure>\n\n\n\nWhole wheat skillet chocolate chip cookie- Brown butter (Beurre noisette)<\/figcaption><\/figure>\n\n\n\nBrown butter (Beurre noisette)<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<\/div>\n\n\n\n
Making the dough for the whole wheat flour chocolate chip skillet cookie recipe<\/h2>\n\n\n\n Mix the wet ingredients together. Start with adding sugar to the butter and whisk till its creamy. Now add eggs one by one, and mix. Add vanilla extract.<\/p>\n\n\n\n
Whisk everything, till it is nice and creamy.Mix the dry ingredients separately- whole wheat flour, baking soda and baking powder.<\/p>\n\n\n\n
Add the dry ingredients to the wet ingredients, or vice versa, and slowly start mixing the dough.If you feel the dough is little dry, add 2-3 tbsp of milk to mix it. <\/p>\n\n\n\n
Once the dough is done, add chocolate chips\/ chocolate slices and fold well.<\/p>\n\n\n\n
Your dough is ready. Try it and it tastes delicious. I would have loved having it raw, if there were no eggs in it , it tastes so very delicious.<\/p>\n\n\n\n
Now add the dough to the skillet, spread using a fork or hand. Sprinkle more chocolate chips if you like, and bake.<\/p>\n\n\n\n
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\nWhole wheat skillet chocolate chip cookie<\/figcaption><\/figure>\n\n\n\nBrown butter (Beurre noisette)<\/figcaption><\/figure>\n\n\n\nWhole wheat skillet chocolate chip cookie<\/figcaption><\/figure>\n\n\n\nWhole wheat skillet chocolate chip cookie<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<\/div>\n\n\n\n
Baking the Skillet Cookie \u2668\ufe0f<\/h2>\n\n\n\n Preheat the oven at 180 degrees.Grease the skillet with oil\/ butter and keep aside.<\/p>\n\n\n\n
It takes about 15-18 minutes at 180 degrees centigrade \/ around 350 degrees F to bake this. <\/p>\n\n\n\n
Keep checking after 15 minutes and make sure you do not overbake as this needs to be a bit gooey to get that perfect texture, and as it is in a skillet it will cook in its heat even after to you take it out of the oven . <\/p>\n\n\n\n
I took it out at exactly at 16 minutes.<\/p>\n\n\n\n
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Skillet Chocolate chip cookie serving suggestions <\/h2>\n\n\n\n We love our giant skillet chocolate chip cookie a little warm , topped with vanilla ice cream scoops, and just scooping the bites from the skillet. <\/p>\n\n\n\n
Adding chocolate sauce\/ caramel sauce on top, takes these chocolate chip cookies to another level.<\/p>\n\n\n\n
You can also serve it with a side of whipped cream and maple syrup or chocolate sauce, if you do not want ice cream. This pan size is good for four people to share.<\/p>\n\n\n\n
We had ours left some , and i left it in the skillet. Just warm it a bit in the oven the next day and have it again.<\/p>\n\n\n\n
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If you try this and like this recipe, please rate it by clicking the stars below. And don\u2019t forget to like , share the recipe and tag us on Instagram or Facebook using #frombowltosoul_ and #frombowltosoul . Please Comment below for any queries, suggestions and ideas .I would love to hear from you.<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n
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