fryboy
11-04-2012, 09:23 PM
i've made this recipe alot of times - it's a fav of many of my friends and family , i originally found it on the hodgson's mill blog and it seems to vanish if by magic , tonites cookie is brought to you by my boss , he was in jamaica recently and brought me some jamaicain vanilla , last time it was vanillia from mejico ( do ya think he's wanting some of this cookie :P ) it's a awesum recipe and if one choses they can make it with white flour as opposed to wheat , i often use a 50/50 mix , i even made a double triple quadruple one one time ( 3 kinds of chocolate chips and a chocolate dough to boot ) that wore blisters on me fingers from the stirring ( but well worth it !!! ) as noted one can switch it up a bit and still come out a winner - fair warning 0 use a large deep cast iron pan !! i use a 12" deep one and it fills it about half way ( did i mention it's a man sized cookie and ..well if you can eat a whole one in one setting you'll be my hero :P the foto is one i made last year deer hunting for my buddy's wife - she loved it !!!
a link to the hodgson's mill site ( just a coupla hollers from where my dad was born and raised )
http://www.hodgsonmill.com/
Whole Wheat Chocolate Chip Skillet Cookie
3 cups / 13.5 oz / 380 g whole-wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon fine grain sea salt
8 ounces / 225 g (2 sticks) cold unsalted butter, cut into 1/2-inch pieces,
plus more for buttering the 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
Preheat the oven to 350F / 175C degree oven, with a rack in the middle. Butter a 10
(25cm) or 11-inch (28cm) ovenproof skillet, one that is a lea 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.
a link to the hodgson's mill site ( just a coupla hollers from where my dad was born and raised )
http://www.hodgsonmill.com/
Whole Wheat Chocolate Chip Skillet Cookie
3 cups / 13.5 oz / 380 g whole-wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon fine grain sea salt
8 ounces / 225 g (2 sticks) cold unsalted butter, cut into 1/2-inch pieces,
plus more for buttering the 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
Preheat the oven to 350F / 175C degree oven, with a rack in the middle. Butter a 10
(25cm) or 11-inch (28cm) ovenproof skillet, one that is a lea 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.