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 mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine dessert , american , european
- 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
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.
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.