Whole Wheat Chocolate Skillet Cookie

By chelyc13

Ingredients

• 3 cups whole wheat flour
• 1 1/2 teas baking powder
• 1 teas baking soda
• 1 1/4 teas fine grain sea salt
• 2 sticks cold unsalted butter, cut into 1/2 inch pieces, plus more for buttering pan
• 1 cup dark brown sugar
• 1 cup sugar
• 2 large eggs
• 2 teas vanilla extract
• 8 oz bittersweet chocolate roughly chopped

Preparation

Step 1

1. Preheat the oven to 350°F with a rack in the middle.

2. Butter a 10 (25cm) or 11-inch (28cm) ovenproof skillet, one that is at least 2-inches (5 cm) deep. If you're unsure, measure, because if you use a too small skillet, you'll have a messy overflow.

3. Sift the dry ingredients into a large bowl.

4. In another large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, add the butter and the sugars. Mix just until the butter and sugars are blended, about 2 minutes using the mixer on low speed. Use a spatula to scrape down the sides of the bowl along the way.

5. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.

6. Add most of the chocolate to the batter. Mix just until the chocolate is evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out into the skillet, pressing it out into an even layer. Sprinkle any remaining chocolate across the top, and casually press it into the dough a bit, just enough that it isn't riding directly on top of the dough.

7. Bake the cookies for 35-45 minutes, or until the dough is a deep golden brown along the edge, and the center has set. Remove from oven and let cool a bit before slicing.