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!

WHOLE WHEAT CHOCOLATE CHIP TOFFEE SKILLET COOKIE

ingredients:
– 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

directions:
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.

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