Whole Wheat Chocolate Chip Skillet Cookie

Say that 5 times fast!

We had friends over for dinner last week and I know they are dessert people (um hello that’s why we’re friends)! So while I was preparing dinner I panicked when I realized I had a two-part problem. First, I had a little over an hour until they arrived and had no idea what to make for dessert and Second, we’re on a diet people! Prevention RD to the rescue! I cut the recipe in half because the last thing I need floating around my house is half a skillet full of cookie. This was in the oven in 15 minutes and was the perfect ending to our meal!

Whole Wheat Chocolate Chip Skillet Cookie

3 cups (13.5 oz or 380 g.) whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/4 tsp fine grain sea salt
2 sticks (8 oz or 225 g.) cold unsalted butter, cut into 1/2-inch pieces, plus more for buttering the skillet
1 cup (5 oz. or 140 g.) dark brown sugar
1 cup (7 oz. or 200 g.) sugar
2 large eggs
2 tsp pure vanilla extract
7 oz. (225 g.) bittersweet chocolate, roughly chopped into 1/4 to 1/2-inch pieces

Directions:

Preheat the oven to 350 F / 175 C degree oven, with a rack in the middle. Butter a 10-12 inch oven-proof or cast iron 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.

Sift the dry ingredients into a large bowl.

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. 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.

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 (I used a 12″ cast iron 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.

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 into. Cute into wedges or small squares. Yield: One large skillet cookie (16 servings).

Nutrition Information (for 1/16th): 340 calories; 16.9 g. fat; 27 mg. cholesterol; 308 mg. sodium; 46.5 g. carbohydrate; 3.1 g. fiber; 4.6 g. protein

YUM!

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