Cookies are a bit difficult to make here in France… seems odd, I know. Although the flour here comes in so many more varieties than in Canada, the regular supermarket variety just doesn’t have the strength of good ol’ all purpose flour. And while this is great for many things (like croissants and brioche!), it unfortunately results in cookies that don’t hold their shape and spread to twice the size they’re supposed to. (It is actually possible to get flour types here that work much better for cookies, however, it typically comes from an organic shop or other specialty boutique, and I don’t always have it on hand).

But when you have a craving for cookies, there’s not much else to do but bake cookies! So I made a skillet cookie – perfect with any type of flour :)

INGREDIENTS
makes one 10″ cookie

125 g unsalted butter, room temperature
200 g sugar
10 g molasses
1 egg, room temperature
1 teaspoon vanilla extract
¼ teaspoon almond extract
75 g plain yogurt
200 g flour
50 g almond flour
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
50 g slivered almonds
100 g rainbow chips

DIRECTIONS

Preheat the oven to 175°C (350°F), and lightly grease a cast iron skillet. Combine the butter, sugar, and molasses in a medium bowl, and stir with a wooden spoon to incorporate.

Add the egg, and stir well (several minutes) until the mixture is light and fluffy. Stir in the extracts and yogurt.

In a separate bowl, whisk together the flour, almond flour, soda, powder, and salt.

Stir the dry ingredients into the butter mixture, followed by the almonds and rainbow chips. Spread the batter into the cast iron pan.

Bake for 30 to 35 minutes.

Serve warm! Maybe with ice cream! :)

PS: here’s the printable version of this recipe.