The Ultimate Fresh-Milled Skillet Cookie (White Chocolate + Macadamia)
Equipment
- 8-inch Cast Iron Skillet
Ingredients
Wheat Berries
- 1⅓ cups (200 g) fresh-milled soft white wheat flour
Other
- ½ cup (115 g) butter
- ½ cup (100 g) brown sugar, packed
- ¼ cup (50 g) organic cane sugar
- 1 large egg (≈50 g without shell)
- 1 tsp (5 g) vanilla extract
- ½ tsp (3 g) baking soda
- ½ tsp salt
- ½ cup (85 g) white chocolate chips
- ¼ cup (30g) Macadamia Nuts
Instructions
- Mill the wheat berries into fresh milled flour.
- Preheat oven to 350°F (175°C).
- Melt the butter
- Melt butter in an 8-inch cast iron skillet over low heat. Remove from heat.
- Add sugars
- Stir in brown sugar and cane sugar until smooth and glossy.
- Add egg and vanilla
- Stir in egg and vanilla until fully incorporated.
- Add dry ingredients
- In a small bowl, whisk together flour, baking soda, and salt.
- Stir into the skillet just until combined. Do not overmix.
- Fold in mix-ins
- Gently fold in white chocolate chips and chopped macadamia nuts.
- Smooth the top evenly.
- Bake at 350°F for 10 minutes
- (Sets the edges and surface)
- Reduce oven to 325°F
- Without removing the skillet, continue baking 12–15 minutes
Notes
Doneness Cues
- Edges are set and lightly golden
- Center looks matte, not shiny
- Gentle jiggle in the center is OK
Side Note — Optional Sourdough Variation
For a slightly more structured skillet cookie with subtle depth, you may add 2 Tbsp (30 g) sourdough discard and increase flour by 1 Tbsp (8 g). Bake 2–5 minutes longer.