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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 mins
Cook Time 20 mins
Total Time 35 mins
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.
 

Flour

I have used whole wheat flour, you can use all purpose flour if you want. It will give you a better texture of course, but taste wise both are as good as these can be.

Butter 🧈

I used browned butter. However if you do not want to do an extra step, you can use the butter as is, without browning it.
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.

Sugar/ Sweetener 🍯

I used dark brown unrefined cane sugar, you can use regular refined sugar, brown sugar, or you can use maple syrup / honey. Do consider the consistency of the dough. It should be like a dough- thick and not like a batter- flowing. If you are using honey/ maple syrup you wont need to add milk. Keep the qty same as sugar, and adjust as per your taste preference.

Chocolate 🍫

You 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.