Whole Wheat Chocolate Chip Skillet Cookie

Ingredients

• 3 cups / 13.5 oz / 380 g whole-wheat flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoon fine grain sea salt
• 8 ounces / 225 g room temperature unsalted butter, plus more for buttering the pan
• 1 cup / 5 oz / 140 g dark brown sugar
• 1 cup / 7 oz / 200 g natural cane sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 8 ounces / 225 g bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces

Directions

1. Heat the oven to 350°F / 175°C, with a rack set in the center. Butter a 10 (25cm) or 11-inch (28cm) ovenproof skillet that is at least 2-inches (5 cm) deep. If there’s any question about the size, measure it, since a skillet that’s too small can spill over in the oven.
2. Sift the dry ingredients into a large bowl.
3. In a separate large bowl, or in the bowl of a stand mixer with the paddle attachment, combine the butter and both sugars. Beat on low just until they come together, about 2 minutes, scraping the bowl with a spatula as needed. Add the eggs one at a time, mixing after each addition until incorporated. Mix in the vanilla.
4. Add the flour mixture and mix on low only until the flour has just disappeared, about 30 seconds. Scrape the sides and bottom of the bowl.
5. Fold in most of the chocolate and mix just until it is distributed through the dough. Scrape the bowl again, then transfer the dough to the prepared skillet and press it into an even layer. Scatter the remaining chocolate over the surface and gently press it into the dough so it sits slightly embedded rather than perched on top.
6. Bake for 35-45 minutes, until the edges are deeply golden and the center is set. Take the skillet out of the oven and cool briefly before cutting. Slice into wedges or small squares.