I spent the bulk of last week in Portland. It was my first time staying at The Nines, smack in the middle of downtown. I was describing my room to someone and heard myself mentioning a long turquoise settee, a four-foot chandelier, and a snack bar menu with lovely fonts. I was in town to attend this, and was lucky to catch some time with local friends in between sessions {thanks Kim, Katherine, and Nancye!). I meant to tell Kim Boyce that I've been baking a skillet version of her celebrated Whole Wheat Chocolate Chip Cookies lately.
It's for those days when I'm feeling extra lazy. Instead of shaping individual cookies, I spread the cookie dough across an oven-proof pan or skillet, and bake it. You can cut the finished cookies into wedges or squares or whatever shape you like. You can also bake individual versions in tiny skillets or these tiny cast-iron Staubs. Served warm with a little dollop of vanilla ice cream - you get the idea. They're fun. Now, if you're more of a traditionalist when it comes to the shaping of cookies, you can see a version of them on Molly's site, and on Culinate as well.
I kept pretty close to downtown for most of this Portland stay, and there were a number of new-to-me places I visited. I've updated this Portland page too, so info doesn't sprawl across too many pages if any of you are planning a visit. And at some point I'll get organized enough to get it all onto a single page.
So, a couple new Portland recs. After arriving in town, I hopped a bus to the Upright Brewery Tasting Room. The next day, Kim turned me on to Ziba's Pitas. These are unlike any pitas you've had. I only wish I could convince Ziba to roll her cart south to California. Coffee was great at itty-bitty Spella Caffe', and I picked up a few gifts at Alma Chocolate. I had a really nice dinner at Grüner one night as well - perfect salad {with pretzel croutons!) and unbelievable buckwheat spätzle with black trumpet mushrooms.
C'est tout for now. Hope you all are enjoying your week. -h
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 salt8 ounces / 225 g (2 sticks) cold unsalted butter, cut into 1/2-inch pieces, plus more for buttering the pan
1 cup / 5 oz / 140 g dark brown sugar
1 cup / 7 oz / 200 g sugar
2 large eggs
2 teaspoons pure vanilla extract8 ounces / 225 g bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
Preheat the oven to 350°F / 175°C degree oven, with a rack in the middle. Butter a 10 (25cm) or 11-inch (28cm) ovenproof skillet, one that is at least 2-inches (5 cm) deep. If you're unsure, measure, because if you use a too small skillet, you'll have a messy overflow.
Sift the dry ingredients into a large bowl.
In another large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, add the butter and the sugars. Mix just until the butter and sugars are blended, about 2 minutes using the mixer on low speed. Use a spatula to scrape down the sides of the bowl along the way. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
Add most of the chocolate to the batter. Mix just until the chocolate is evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out into the skillet, pressing it out into an even layer. Sprinkle any remaining chocolate across the top, and casually press it into the dough a bit, just enough that it isn't riding directly on top of the dough.
Bake the cookies for 35-45 minutes, or until until the dough is a deep golden brown along the edge, and the center has set. Remove from oven and let cool a bit before slicing into. Cute into wedges or small squares.
Makes one large skillet cookie, which you can cut into as many cookies as you like.
Inspired by the Chocolate Chip Cookies in Good to the Grain by Kim Boyce (Stewart, Tabori and Chang, 2010)
Prep time: 10 min - Cook time: 30 min
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