8 ounces / 225 g (2 sticks) cold unsalted butter, cut into 1/2-inch pieces, plus more for pan
1 cup / 5 oz / 140 g dark brown sugar
1 cup / 7 oz / 200 g sugar
2 large eggs
2 teaspoons pure vanilla extract
8 ounces / 225 g bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
Instructions
Preheat the oven to 350°F / 175°C degree oven, with a rack in the
middle. 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.
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, 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 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.
Makes one large skillet cookie, which you can cut into as many
cookies as you like.
Originally Submitted
3/29/2012
0 Out of 5 from
0 reviews
You can add this Whole Wheat Chocolate Chip Skillet Cookie recipe to your own private DesktopCookbook.
