This recipe is based on Claire Saffitz’s brown butter skillet cookie. My kids love measuring out all the seeds.

We don’t usually have the patience to brown the butter, but we do still give the skillet a head start on the stove. Pre-heating the skillet melts the chocolate chips a little bit, which adds some nice streaks to the cookie. It also helps ensure that the bottom of the cookie gets crispy. Not to mention it saves the trouble of washing another big bowl.

Wet Ingredients

• 0.5 cup butter (1 stick)
• 0.5 cup dark brown sugar
• 0.5 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract

Dry Ingredients

• 2 cups whole wheat flour
• 1 tsp salt
• 1 tsp baking powder
• about 0.5 cup seeds. We use a mix of black sesame seeds, white sesame seeds, chia seeds, and poppy seeds

Mixins

• 0.5 cup dark chocolate chips
• 0.5 cup chopped nuts (if age appropriate!)

Procedure

• Preheat oven to 350F (180C)
• Measure the dry ingredients into a bowl. Combine with a whisk or fork
• Start a large oven-safe skillet on low heat. Add the butter and melt it. Turn off the heat
• Stir in the sugar
• If the skillet is hot, give it a moment to cool. We don’t want scrambled eggs
• Stir in the eggs and vanilla
• Add the dry ingredients and mix everything together well. The dough should be firm. Add a splash of water or milk if necessary to help it come together
• Stir in your mixins
• Press the dough into an even layer all the way to the sides of the skillet
• Bake until the middle is set and a toothpick comes out clean, about 20 minutes
• Allow the cookie to cool for at least 5 minutes before slicing