April 25, 2016
Sometimes it’s better to go big or go home—even when it comes to dessert. Our oversized take on a cookie classic is baked in a cast-iron skilled, served in slices, and made with sprouted white wheat flour, which adds a slightly nutty flavor and extra nutrients.
Yield: 12 servings
Active Time: 10 minutes
Total Time: 1 hour
2 1/4 cups sprouted white wheat flour
1 teaspoon sea salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 cup butter, softened at room temperature
1/2 cup raw sugar
1/2 cup honey
1 1/2 teaspoons vanilla extract
1 large egg
1 3/4 cups chocolate chips (milk, dark, or a mix of both)
Special equipment: 9-inch cast-iron skillet
Preheat oven to 350 degrees and spray skillet with nonstick spray.
In a medium-sized bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream softened butter and raw sugar together on medium-high for 3 minutes, occasionally stopping to scrape down the sides of the bowl. Add honey and vanilla and mix until combined. Add egg and mix until combined. Add dry ingredients and mix on low until just combined. Fold in chocolate chips.
Evenly press dough into prepared skillet and bake in oven until edges turn a dark golden brown and the center no longer jiggles, about 30 to 40 minutes. Let cool slightly before slicing and serving.
Photo credit: Paul Delmont
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