Whole Grain Chocolate Chip Skillet Cookie

Whole Wheat Chocolate Chip Skillet Cookie | OUR NOURISHING ROOTS

As I have gotten older, with my children are now in grade school, I tend to have less patience for “busy work”.  Dropping cookie dough onto sheets over and over?  Please!

Let’s streamline this process and cook the dough all at once.  You can do that in a glass or ceramic casserole pan, but I find that my cast iron skillet is a little more fun.  Cookie wedges, amirite?  Plus, when you make one big cookie your house doesn’t get so hot in the summer.  You’re welcome.

I love this recipe because everything in it is fairly nutrient-dense.  The freshly ground whole grain flour, the yellow grass-fed butter, the unrefined whole cane sugar and sea salt…it’s a cookie you can feel good about.  I let my kids eat them for breakfast, or for a snack in the afternoon with a big glass of raw milk.

Equipment Needed:

Whole Grain Chocolate Chip Skillet Cookie

3 cups freshly ground or sprouted flour (buy sprouted flour heremake sprouted flour here)
1 1/2 teaspoons baking powder (buy aluminum-free baking powder here)
1 teaspoon baking soda (buy aluminum-free baking soda here)
1 1/4 teaspoons salt (buy unrefined sea salt here)
1 cup (2 sticks) butter, plus more for skillet (buy grass-fed butter here)
2 cups whole cane sugar (buy whole cane sugar here)
2 eggs
2 teaspoons good vanilla (buy organic extracts here)
1 1/2 cups chocolate chips (see how to make GAPS chocolate chips here, organic chocolate chips here)

  1. Preheat oven to 350 degrees.  On low heat, melt 2 tablespoons butter in a large cast iron skillet (at least 12 inches diameter).
  2. In a large mixing bowl, whisk the dry ingredients together: flour, baking powder, baking soda, and salt.  Set aside.
  3. In a stand mixer, combine butter and sugar together on medium high speed until light and fluffy.  Lower the speed and add the eggs one and a time.  Add vanilla and combine until just mixed.
  4. On low speed, add the dry mixture gradually to the stand mixer.  Combine until just mixed together, so that you don’t develop the gluten in the flour and make the cookie dough tough.
  5. Remove the bowl from the stand mixer.  Add the chocolate chips and stir in by hand with a wooden spoon.
  6. Using a rubber scraper, scoop the cookie dough into the buttered skillet and press down to make an even layer.
  7. Bake for 35-45 minutes, or until browned around the edges and set in the middle.  Let cool completely*, then cut into wedges and enjoy.
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Comments

  1. No…don’t let it cool completely! Scoop mounds of ice cream over the top, hand a spoon to each person, andenjoy it with the whole family!!!! Our favortite way to enjoy a cookie!!

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