Greetings! It's been awhile since I've updated this food blog. Been spending my days eating out more than eating in and baking my days away at work. That lends itself to not cooking/baking at home as much as I should. Well, hopefully this recipe will kick start my blogging self. It's a chocolate chip cookie baked in a cast iron skillet, an adapted recipe from 101Cookbooks.com blog. I used whole wheat pastry flour instead of just plain whole wheat flour, giving the cookie a lighter texture. I ended up adding a bit of soymilk because the batter was a little dry, and chopping up thin wafers of chocolate as well as adding dark chocolate chips.
Whole Wheat Chocolate Chip Skillet Cookie
3 cups whole wheat pastry flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon sea salt
2 sticks of cold unsalted butter, cut into 1/2 inch pieces (bit more for buttering the skillet)
1 cup dark brown sugar
1 cup white sugar
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup soymilk (more if batter seems dry)
8 ounces pure bittersweet dark chocolate (roughly chopped into 1/4 inch pieces)
Preheat oven to 350 degrees F.
Butter a 10 inch skillet that's at least 2 inches deep, otherwise serious batter overflow will occur.
Sift dry ingredients in large bowl.
In another bowl add butter and sugars. Blend with hand mixer, or if you're fancy, a KitchenAid. Scrape sides of bowl. Add eggs one at a time. Mix. Add vanilla and soymilk. Add flour mixture to bowl and mix until well combined. Add chocolate chips and gently incorporate until a thick batter consistency is achieved.
Scrape batter into skillet and press down with fingertips until it's an even layer of cookie dough. Add any leftover chocolate bits on top.
Bake for 35-45 minutes or until dough is a deep golden brown and the center has set.
Remove from oven and let sit for at least 10 minutes before cutting into pie-type slices, or any type slices really.