Whole Wheat Chocolate Chip Toffee Skillet Cookie

I should warn you now: if you’re not interested in gaining 5 lbs. in the next few days, then you should really skip over this post. this skillet cookie recipe from Wit & Whistle is to-die-for. and I think I have to agree with her assessment of the recipe – because it has whole wheat flour, then the 2 sticks of butter hardly count…. right?

I added toffee bits into the recipe, which was an even bigger mistake; everything is better with toffee. and because I love that salty toffee flavor so much, I also switched over to a high-grade grey fleur de sel salt instead of standard sea salt. nom nom nom!


– 3 c whole wheat flour
– 1 1/2 t baking powder
– 1 t baking soda
– 1 1/4 t fine grain fleur de sel
– 2 sticks unsalted butter, cold, cut into pieces
– 1 c dark brown sugar
– 1 c sugar
– 2 large eggs
– 2 t pure vanilla extract
– 1/2 c mini chocolate chips
– 1/2 c toffee bits

1. preheat the over to 350 degrees F with the rack in the middle.
2. butter a 10 or 11-inch cast iron (or oven-proof) skillet that is at least 2-inches deep.
3. sift the flour, baking powder, baking soda, and salt into a large bowl.
4. in the bowl of a stand mixer, fitted with the standard paddle attachment, combine the butter and sugars for about 2 minutes on low speed. scrape down the sides of the bowl with a spatula.
5. add the eggs, one at a time, mixing until each is combined.
6. add the vanilla.
7. add the flour mixture to the butter/sugar mixture, a little at a time, but without over-mixing. you will want the end result to be a dough that is just barely combined thoroughly. it will be quite thick and borderline crumbly (but so tasty!).
8. by hand, stir in the chocolate chips and toffee (will be a bit of an arm workout).
9. press the dough into your buttered skilled casually (ya don’t have to pack it in, but press it nicely).
10. bake for 35-45 minutes or until the edges are a darker golden brown (to ensure the center isn’t under cooked; edge will be a bit crispy).
11. let cool before slicing into and serving. awesome while still warm and very good once completely cooled.


would you like to comment?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s