Chocolate chip cookies in a skillet

Chocolate chip cookies in a skillet

This is a recipe I made for my daughter Holli’s birthday. She wanted a giant cookie for her birthday and this is what I came up with. So easy, it will be something I will make a lot. Made in a skillet and no bowl to clean up just stir and bake. Doesn’t get easier than that. I topped it with kefir ice cream and was surprised how filling this was. Lots of nutrients in this recipe and tons of deliciousness. When you make something with sprouted flour you will be surprised how satisfying it is.  I never want to over eat it because it delivers so many nutrients to your body that it stops cravings and you just feel full and satisfied. One of the many things I love about cultured foods.


 
 

Skillet Sprouted Chocolate Chip Cookie

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Ingredients
  • 1 stick (8 tablespoons) unsalted butter
  • 1 cup sucanat
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1½ cups sprouted white wheat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup organic chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
  2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture.
  3. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed.
  4. Stir in chocolate chips. Place in the oven for 15 minutes, or until starting to turn golden on the top and around the edges, but soft in the center.
  5. Serve with kefir ice cream.