Cast Iron

Seeded Skillet Cookie

March 16, 2011
Author Notes

Sometimes I'm feeling a little "crunchy" when I reach for a sweet treat--this does the trick! - nishis —nishis

Test Kitchen Notes

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. - fiveandspice —fiveandspice

  • Serves 1-6
  • 8 tablespoons butter (1 stick)
  • 3/4 cup 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
In This Recipe
  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!

See Reviews

See what other Food52ers are saying.

  • dihacken
  • Beth
  • Ghazzzit
  • Chef Michael Kiss
    Chef Michael Kiss