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Skillet chocolate chip cookie topped with 2 scoops of ice cream

Skillet cookie recipe |chocolate chips| whole wheat flour

Skillet cookie recipe|chocolate chips |whole wheat flour - A delicious giant cookie , a perfect dessert , a healthy version using whole wheat flour to treat your friends , yourself and your little ones. Believe you me , one bite is not enough, it makes you long for more......
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine dessert , american , european
Servings 4 people

Equipment

  • oven, Cast iron skillet pan

Ingredients
  

  • 3 cups whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup browned butter(softened ) Using brown butter is optional, you can use regular butter. To make brown butter ,check Post or recipe notes
  • 2 whole Eggs
  • 3/4 cup Sugar/ Sweetener Any sugar/ sweetener of your choice. For qty's check recipe notes.
  • 2 tsp Vanilla extract
  • 2-3 tsp Milk (if required-  to adjust consistency)
  • 3/4 cup chocolate chips/ or chocolate sliced
  • A little butter / oil for greasing the skillet

Instructions
 

  • Preheat the oven at 180 degrees . Grease the skillet with oil/ butter and keep aside.
  • Brown the butter.Check the notes below.
  • Add sugar to the butter and whisk till its creamy.
  • Add eggs one by one, and mix.
  • Add in vanilla extract.Whisk everything.
  • Add the dry ingredients- whole wheat flour, baking soda and baking powder to the wet ingredients.Give everything a good mix.
  • Add in milk if you think the consistency is too thick.
  • Add chocolate chips/ chocolate slices and fold well.
  • Transfer the dough to the skillet, spread using a fork or hand.  Sprinkle more chocolate chips if you like.
  • Bake for 15 min. It starts leaving the sides once done. Keep it a little undercooked as it has a nice gooey inside then.
  • Once done serve warm, topped with cream or ice cream.

Notes

Making the brown butter (Beurre noisette)-

Melt the butter in a pan on slow heat. It will take 3-4 minutes, and allow the milk solids to separate. The milk solids sink to the bottom , and on slow heat they begin to brown. Leave it on for another minute and butter starts changing colour . It will brown and becomes a nice hazelnut colour. Take it off the pan and strain ( or while using make sure to leave the sediments ). Strain it and let it cool. Using brown butter adds a beautiful , nutty flavour to all desserts.