Fresh Milled Flour Chocolate Chip Cookie Bars In A Skillet
These Fresh Milled Flour Cookie Bars In A Skillet are super quick and simple to throw together when everyone wants dessert, but time is limited. It is the perfect pairing of ooey gooey chocolate chip cookies, but with a twist. No scooping or mixer needed, you don't even have to chill the dough. Just mix it right in the skillet and then pop it into the oven
Equipment
- 1 10 inch cast iron skillet
Ingredients
- 1 cup butter 225g 2 sticks
- 2&2/3 cup Fresh Milled Einkorn Flour 365g Soft White or Spelt will also work well
- 1 tsp baking soda
- 1 tsp sea salt
- 3/4 cup sugar 160g
- 3/4 cup brown sugar 160g
- 2 eggs
- 1 tsp Vanilla
- 1 cup Chocolate Chips 170g
Instructions
- Firstly, mill the flour. I like to use einkorn, spelt, or soft white for this.
- Add the baking soda and salt to the flour and mix to combine.
- Preheat the oven to 325*F.
- Gently, on low heat melt butter in a 10 inch cast iron skillet. You can actually use any 10 inch skillet with high sides that can go straight into the oven.
- Once the butter is mostly melted, turn off the heat and remove the skillet from the burner.
- Then, add both sugars, stir to combine.
- Next add the flour mixture, eggs, and vanilla. Stir to combine.
- Lastly, stir in chocolate chips and press or spread the dough evenly into the pan.
- Put the pan in the oven and bake for 22-25 minutes.
- Allow to cool a few minutes before serving, be careful the pan may still be hot. If you like it really gooey, then bake 20-22 minutes and enjoy while still warm. The cookie firms up a bit as it cools.
Notes
If you enjoy this while warm, it may still be a bit ooey gooey. However, it does tend to get more solid as it cools. For any leftover FMF cookie bars, just cover, and let it sit on the counter for up to 4 days. For longer storage, you can slice into bars, and freeze for up to 4 months.