Whole Grain Chocolate Chip + Butterscotch Cast Iron Cookie

April 12, 2011

I was happily asked to bring pack some baked goods in the car when I loaded my bike this weekend and headed up to Wine Country with the express purpose of riding with friends to support Team ClifBar at Climate Ride, enjoy the sun, some great food and wine and basically make an epic day of it – 50 some cyclists, 30-60 sunny miles, new friends, high energy, wine and good food. So much fun. And so much hunger!

Friday night, I found myself pulling from a couple of different recipes to create three new creations – emptying the pantry was so much fun! The results – Peanut Butter Beast Bars and Trail Mix Blondies will enjoy their spotlight on this site as well (stay tuned!) But, after I had packed every last crumb into the car, it was the skillet cookies that received the pout from my husband (who had to stay home sick.) “You took ALL of the cookies?”

There is something about “slicing yourself a piece of cookie” that perfectly suits my definition of indulgence….and big gears, miles, and two-wheeled smiles. This pretty killer cookie batter could easily be made as individual cookies but is so quick and easy when baked in a cast iron skillet. (**update: in the photo above, you’ll see that the cookie was baked in a pie pan. The crust isn’t quite the same when baked in glass, so I strongly recommend cast-iron, but glass-baked slice-your-own-cookie is better than no cookie!)

I use chopped chocolate bars whenever possible, but you could use chocolate chips. In fact, you could substitute any of your favorite cookie ingredients; raisins, nuts, etc. Just be sure to choose a pan that is at least two inches deep! Otherwise you will have a messy cookie all over your oven and NOT in the pan. – xo L

Whole Grain Chocolate Chip + Butterscotch Cast Iron Cookie
Ingredients
  1. 3 cups spelt flour
  2. 1 1/2 teaspoon baking powder
  3. 1 teaspoon baking soda
  4. 1 1/4 teaspoon fine grain sea salt
  5. 8 ounces (2 sticks) cold cultured butter, cut into 1/2-inch pieces, plus more for buttering the pan
  6. 1 cup turbinado sugar
  7. 1 cup unbleached organic sugar
  8. 2 Tbsp ground flax seed + 6 Tbsp warm water
  9. 2 teaspoons pure vanilla extract
  10. 7 ounces 70% dark chocolate, roughly chopped into 1/4- and 1/2-inch pieces
  11. 5 ounces of raw pecans, chopped coarsely
  12. 2 ounces organic butterscotch chips
Instructions
  1. 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.
  2. Sift the dry ingredients into a large bowl.
  3. 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 and fluffy, about 2 minutes using the mixer on low speed, scraping down the sides of the bowl along the way. Next, combine the flax and the water in a small bowl, allowing the flax to absorb just a bit of the liquid before adding them to the bowl along with the vanilla, mixing until combined. Scrape down the sides of the bowl again, then add the flour mixture and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl one more time!.
  4. Add most of the chocolate and butterscotch to the batter. Mix just until the chocolate is evenly incorporated, scrape down the sides of the bowl one last time and then transfer the batter to the prepared skillet, pressing it out into an even layer. Sprinkle the remaining chocolate across the top, pressing it lightly into the dough a bit, just enough that it isn't riding directly on top of the dough (this way it melts into the dough a little bit.)
  5. Bake the skillet 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 the cookie into servings the size and shape of your hearts’ content!
  6. 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.
  7. Sift the dry ingredients into a large bowl.
  8. 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 and fluffy, about 2 minutes using the mixer on low speed, scraping down the sides of the bowl along the way. Next, combine the flax and the water in a small bowl, allowing the flax to absorb just a bit of the liquid before adding them to the bowl along with the vanilla, mixing until combined. Scrape down the sides of the bowl again, then add the flour mixture and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl one more time!.
  9. Add most of the chocolate and butterscotch to the batter. Mix just until the chocolate is evenly incorporated, scrape down the sides of the bowl one last time and then transfer the batter to the prepared skillet, pressing it out into an even layer. Sprinkle the remaining chocolate across the top, pressing it lightly into the dough a bit, just enough that it isn't riding directly on top of the dough (this way it melts into the dough a little bit.)
  10. Bake the skillet 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 the cookie into servings the size and shape of your hearts’ content!
  11. Inspired by the Chocolate Chip Cookies in Good to the Grain by Kim Boyce (Stewart, Tabori and Chang, 2010)
LentineAlexis http://LentineAlexis.com/

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