Seedy whole wheat chocolate chip skillet cookie
Claire Saffitz x Dessert Person · ♥ 7.6K likes · 282.3K views · 15 min video
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Read about bars and brownies in the BrightCulinary Book
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Ingredients
Method
Techniques
- 5 oz semi-sweet chocolate
- whole wheat flour
- 1 whole egg
- 1 stick butter
- flaky salt
- 1 tbsp chia seeds
- 1 tbsp poppy seed
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 1 tbsp sesame seeds
Preheat a dry 12 inch skillet over medium high heat.
Toast the pumpkin, sunflower and sesame seeds a few minutes until golden brown and fragrant, keeping them moving so they do not burn; under five minutes. Leave the chia and poppy out, they do not benefit from toasting.
Transfer the toasted seeds to a medium bowl and add the chia and poppy seeds.
- ¼ tsp baking soda
Add the whole wheat flour and the quarter teaspoon of baking soda and whisk the dry ingredients together.
Return the skillet to the burner and melt a stick of butter in it, browning it until the milk solids are golden and toasty smelling.
- 1 tsp kosher salt
Add one teaspoon of Diamond Crystal kosher salt to the dry mix, or half that for Morton.
Pull the skillet off the heat while the solids are medium to light golden, since they keep cooking, and stir until they are a deep coppery brown.
- 1 whole ice cube
Throw in an ice cube to cool the butter and add back some of the water that cooked off.
- ½ cup light brown sugar
- ¼ cup white sugar
Stir in half a cup of light brown sugar and a quarter cup of white sugar until homogenous and satiny rather than shiny.
Stirring in brown and white sugar
- vanilla extract
Stir until the mixture has cooled enough to touch the bottom of the pan comfortably, so the egg will not cook.
Cooling before the egg
Add the vanilla extract to the beaten egg, then stir the egg thoroughly into the butter and sugar.
Add the dry mix and fold it with the spatula until it comes together into a smooth dough.
Scrape the dough into the reserved bowl and fold in the five ounces of chopped chocolate, so the little dusty bits melt into the batter.
- pistachios or pecans
Rinse the skillet without washing it to remove traces of batter.
Greasing the rinsed skillet
- ½ tbsp butter
Over very low heat melt half a tablespoon of butter across the bottom of the skillet to grease it.
Scrape the dough back in and smooth it to the edges with the spatula.
Bake 16 to 22 minutes until the surface is wrinkly, matte and set, firm around the edge and still slightly soft in the centre.
Let it cool, or rest five or 10 minutes for a gooier cookie eaten with a spoon; it can be made ahead and reheated in the skillet in the oven.