Wednesday, April 20th, 2011
I’ve been wistfully eyeing this cookie since 101 Cookbooks first wrote about it woefully long ago. The only thing stopping me from making it was the fact that I didn’t have a cast iron (or any sort of oven-safe) skillet. I know; I’m from the South, this isn’t normal. Don’t get me started.
And then Megan posted it. With toasted coconut on top. And I immediately decided it was time, and I bought the dang skillet. And boy, am I glad I did.
I felt a little skeptical about using entirely whole wheat flour in a cookie – would it be too dense? Would it taste like bread rather than a cookie? Silly questions, silly girl. This cookie is perfect. It’s rich and chocolatey and sweet but not overly so. Ryan declared it the best cookie ever. And he’s a boy, so he would know.
I want to eat this cookie for breakfast, lunch, and dinner. Somebody please come take it away from me!
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon kosher salt
2 sticks cold unsalted butter or margarine, plus more for buttering pan
1 cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup sweetened flaked coconut (optional)
Preheat the oven to 350°F. Butter a 12-inch iron skillet that is at least 2 inches deep.
Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside. Using a stand mixer and the paddle attachment or a hand mixer cream the butter and sugars together on low speed until blended. Scrape down the sides with a spatula between additions. Add the eggs one at a time and mix until combined. Then add the vanilla. Add in the dry ingredients and mix until just combined, about 30 seconds.
Add most of the chocolate to the batter but reserve some for sprinkling on top. Mix until the chocolate is evenly dispersed. Scrape the batter out of the bowl and into the skillet and use your hands to press it into the skillet to form an even layer. Sprinkle the rest of the chocolate and the coconut on top and press lightly into the dough.
Bake for 35-45 minutes until the cookie is golden brown around the edges and the center feels set when poked gently. Remove from the oven and allow to sit on a wire rack until cool before slicing. Cut into wedges and serve.
High-Altitude Notes: Reduce baking powder to 1 1/4 teaspoons and baking soda to a scant 1 teaspoon. Bake for 30-40 minutes at 375°F.