Do you snicker a bit to yourself at people who order a Super Size Big Mac meal with a large Diet Coke? If you do, you’re not alone. It is a bit…ironic. But you know what? I say the glass is (almost always) half full and that person is saving several hundred calories and loads of sugar…even if there are plenty of other nutritional short-comings pitfalls in the meal.
Similarly, this whole wheat skillet cookie. Sure, “whole wheat” and “cookie” is what caught my eye, and then the ingredient list made my scratch my head. At first, in slight disappointment (because really, who doesn’t want the most amazing cookie ever to come in a low-calorie version?) but then in delight: my parents were coming to town! Calories to share! And sharing is caring, right? 😉
So while this cookie is made with whole wheat flour, it does contain plentiful amounts of butter, sugar, and chocolate. So call me crazy, but I do see this cookie’s upside: fiber! And deliciousness! It was the perfect way to end an amazing meal of Cheesy Baked Artichoke Dip, Olive Oil & Rosemary Rolls, and Weeknight Bolognese. Glass half full, folks…glass half full 😉
Whole Wheat Chocolate Chip Skillet Cookie from 101 Cookbooks
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
8 7 oz. (225 g.) bittersweet chocolate, roughly chopped into 1/4 to 1/2-inch pieces
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 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
Result: Absolutely amazing, a must-make dessert! These would be so fun to decorate with icing for birthdays and special occasions to change things up from a traditional cake. Cookie cake! Make it for a crowd, folks…it’s dangerously good! Enjoy! P.S. I didn’t reduce the chocolate quantity by 1 ounce to be difficult of cut calories, I simply purchased 2-3.5 ounce bars and figured that was close enough!
The game last night was a blast! My voice is sore today from all my cheering! And I even scurried home from work to squeeze in a run before the fun 😀
Question: Chocolate chips or chocolate chunks in your cookies?
I don’t know that I’ve ever baked with chopped chocolate bars before, but it was glorious! My dad kept asking how I got so much gooey chocolate in the cookie 😉
Half-way to Friday! Weee!