fiveandspice's Testing Notes:
Expand Collapsenishis's Notes:
8 tablespoons butter (1 stick) Ask a question about this ingredient
3/4 cups brown sugar Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 tablespoon vanilla Ask a question about this ingredient
1 cup flour (white or whole wheat if you're feeling virtuous) Ask a question about this ingredient
1/4 teaspoon baking soda Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 tablespoon flaxseed Ask a question about this ingredient
1 tablespoon chia seeds Ask a question about this ingredient
Preheat oven to 350 degrees. Start by heating a smallish (8-9 inch) skillet (cast iron preferred). Cut butter into tablespoon pieces and add to warm skillet. Heat until brown solids form, smells nutty (is browned). If you are less practiced in browning butter, you can do this in a light colored pan, but I oppose dirtying another dish. Pour into a heatproof dish and stick it in the fridge for now.
Ask a question about this stepAdd chia and hemp seeds to warm skillet and toast lightly with salt. Remove salty toasty seeds from skillet and set aside to cool. Remove skillet from heat and set aside to cool.
Ask a question about this stepSift (or stir) together flour and baking soda. Stir in cooled salty seed mixture.
Ask a question about this stepGrab your now-coolish browned butter from the fridge and vigorously mix in brown sugar. Once well combined, add egg and vanilla. Resist eating/drinking mixture as-is.
Ask a question about this stepCombine wet ingredients with dry, stirring until combined. Then fold in chocolate chips and scrape your dough into the skillet. Spread it evenly in to the pan and pop that bad boy in to the oven for 25 (gooey) to 35 (crisp and proper) minutes. Remove, cool (optional), slice, and enjoy!
Ask a question about this stepChef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
added about 1 year agoThis looks like a fantastic recipe. I will be trying it with the fresh ground flour from Whole Foodss Market Rockeville this weekend for holiday brunch.
In the last couple of weeks since discovering your recipe I've made three skillet cookies and each time they come out fantastic! I only have a 10inch cast iron, so I 1.5x'd the recipe. After 25 mins in the oven the cookie comes out perfect. I've been slicing them into bars - after baking they're about 5/8in tall and the perfect chewy bite. I've used all whole wheat flour and tried subbing in pepitos, and almonds for the seeds. They're just the perfect amount of salty and sweet -thanks so much for sharing!