Whole Wheat Chocolate Chip Skillet Cookie

I doubt you missed hearing about this weekend when the monsoons held Mumbai ransom. Even if you were living under a rock, it would have been a very, very wet rock.

Everyone in this city has a ‘can’t live with you, can’t live without you’ relationship with the rains. We are ready to sell vital organs to end the hideousness that is summer, and once the depressingly dark clouds are finally here, we are ready to sell the remaining organs to coax laundry into drying. Anyone else leaving fans running all day all night?

The only comfort is this giant cookie. Because come hail or snow (I wish), it’s always cookie weather. A surprising dip in temperature also makes the oven pretty cozy to stand next to 😀

I’ve been wanting to cook in a cast-iron skillet for ever and ever. I don’t have a logical reason for this desire, but I think the cookie must be it. My sister-in-law got me this one and it was in the oven before you could say ‘skillet’.

Two and a half great things about this cookie. One, it’s huge. Two, it’s whole wheat. Two and a half, it tastes EXACTLY like these less guilt-free ones. Warm, soft, chewy, slightly under-baked. I dunno why I don’t bake with whole wheat more often. It’s so good. This beauty is generously filled with chocolate chips, peanut butter chips and topped with more honey-roasted peanut butter. Because that’s always a good idea.

Say hello to my new cutesy spatulas 😀 The thing about a skillet is, there are certain things to keep in mind while cleaning it. It won’t handle your average scrub and go method. I got a bit alarmed when I saw some of the coating peeling off. Turns out, it can be re-seasoned. Check out these domestic goddessy links. Here and here.

While this recipe can be made as regular cookies as well, it’s just more fun in one dish 😀 Like cutting slices of cookie cake! Orrrr if you have say, an adorable ceramic dish, I’d highly recommend that too. A pie dish is good too.

For crunchier edges, bake longer. For squidgy perfection, bake lesser. It’s as easy as (cookie) pie. A cup of hot, strong, coffee goes well. As does the knowledge that its pouring outside but you continue to be warm and dry.

Also, in a pinch, when you don’t have the will power to wait beyond three minutes, this is for you.

Tell yourself you’re eating fibrous food and go make this!

Skillets are available online in India and in Food Hall.

What you’ll need:

 1/2 + 1/8 cup whole wheat flour

1/2 tsp baking soda

1/2 cup room temp butter (if using unsalted, add 1/4 tsp salt to the flour)

1/3 cup brown sugar

1 tsp vanilla extract

1 egg

1 cup semi-sweet chocolate chips / peanut butter chips / your favourite chips

What to do:

1. Sift the flour, baking soda and salt if using. Set aside.

2. Cream the butter and sugars till creamy and fluffy. Add the egg and vanilla and beat well. I did this all by hand, but feel free to use a hand mixer.

3. Fold in the dry ingredients. You will have a thick, sticky dough. Toss in the chocolate chips and fold them in, reserving a handful to sprinkle on top.

4. Preheat the oven to 190 C and lightly grease a cast-iron skillet.

5. Tip the cookie dough into the skillet, smoothen the top, sprinkle with more chocolate chips and bake for 15 to 20 minutes depending on how soft/crispy you want the cookie.

EAT WARM!