Seeded Skillet Cookie

By • March 16, 2011 • 2 Comments


36 Save

Author Notes: Sometimes I'm feeling a little "crunchy" when I reach for a sweet treat--this does the trick! - nishisnishis

Food52 Review: I think the thing I like most about this cookie is that it adds a little seedy crunch without trying to be a "healthy cookie" because, let's face it, when you try too hard to make cookies healthy you usually wind up with something that no longer tastes very good. This cookie, on the other hand, tastes fantastic. It doesn't skimp on the butter -- in fact it takes the whole stick and browns it, giving the final product lovely caramel undertones. The seeds are definitely noticeable, but they just give the cookie a nice salty, nutty crunch without making it dry or heavy. I used chopped very dark chocolate (80% cocoa) instead of chips, and the cookie was sweet and rich enough to serve as a counterpoint to the deep bitter chocolate, however it's not too sweet and I'm sure it would be fabulous with a lighter chocolate as well. - fiveandspicefiveandspice

Serves 1-6

  • 8 tablespoons butter (1 stick)
  • 3/4 cups brown sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 1 cup flour (white or whole wheat if you're feeling virtuous)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon flaxseed
  • 1 tablespoon chia seeds
  • 1 cup chocolate chips
  1. 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.
  2. Add 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.
  3. Sift (or stir) together flour and baking soda. Stir in cooled salty seed mixture.
  4. Grab 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.
  5. Combine 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!

Tags: brown butter, chocolate, flaxseeds

Comments (2) Questions (1)

Default-small
Default-small
Default-small

over 2 years ago Celestyyne

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!

Default-small

about 3 years ago Chef Michael Kiss

Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.

This 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.