Whole Wheat Chocolate Chip Skillet Cookie
Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on chocolate chip cookies. Spread the dough in an oven-safe skillet, and bake into a single mega-cookie.
I'm going to revisit one of my favorite cookie recipes today. Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on Kim Boyce's celebrated chocolate chip cookies. It's also a fantastic recipe to make with kids. We had a house guest this weekend, and this was the recipe he wanted to make. Instead of shaping individual cookies, you spread 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. 
Variations
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, fast, and couldn't be simpler. You can see how it all comes together, and meet my favorite kitchen helper, in the video below ;) Enjoy!
More Chocolate Chip Cookie Recipes
- David Lebovitz's Great Chocolate Chip Cookies
- Whole Wheat Oatmeal Chocolate Chip Cookies
- Chickpea Chocolate Chip Cookies
- Itsy Bitsy Chocolate Chip Cookies
- Mesquite Chocolate Chip Cookies
Or explore more favorite cookie recipes - I especially love the classics like these shortbread cookies, these limoncello macaroons, these ginger cookies, or these special snickerdoodles.
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Whole Wheat Chocolate Chip Skillet Cookie
You can make these using a stand mixer or mix them by hand (as shown in the video).
- 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 salt
- 8 ounces / 225 g (2 sticks) room temperature unsalted butter, plus more for buttering the pan
- 1 cup / 5 oz / 140 g dark brown sugar
- 1 cup / 7 oz / 200 g natural cane sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 8 ounces / 225 g bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
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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.
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Sift the dry ingredients into a large bowl.
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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.
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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.
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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)
Related Recipes
David Lebovitz’s Great Chocolate Chip Cookies
If you like a serious chocolate chip cookie with classic vibes, this is the recipe. A high chip to dough ratio guarantees lots of chocolate in every bite. Toasted walnuts add crunch, density and a delicious flavor to the overall mix. So good!
Saffron Vanilla Snickerdoodles
So good! Saffron Vanilla Snickerdoodles with a slight buckle in the middle, kiss of saffron, and thin golden crust with a fudge-textured center. The Blue Bottle Coffee version.
An Incredible No Bake Chocolate Cake
The easiest chocolate cake you'll ever make. And it's always a huge hit. It's the sort of easy dessert perfect for summer, and entertaining, because you don't need to heat your oven.
Itsy Bitsy Chocolate Chip Cookies
The perfect bite-sized chocolate chip cookie. Tiny, thin, golden, crisp, a bit nutty with plenty of shaved chocolate.
Limoncello Macaroons
These limoncello macaroon cookies are golden-crusted, powder-coated, almond-citrus gems spiked with limoncello liqueur.
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Comments
these look amazing. I need to get an oven proof skillet.
Do you think it would work in a pie plate instead of a skillet? HS: Hi Laura, yes. As long as the pie plate is wide/deep enough. And keep an eye on baking time.
Ooh everyone is making these skillet cookies! And why not, they look fantastic! Deep dish cookie? Sign me up!
Mmm... I need to get a cast iron skillet stat.
Will chocolate chips work as well or is those big chunks that make the recipe? HS: Hi Ruth, Chips would certainly work, but I have to say, the big chunks are pretty awesome.
This looks phenomenal! I'll be staying at The Nines in a few weeks for a business trip. Thanks for your recommendations of places to check out, I've got a couple of clients I need to take out to dinner and I definitely want to impress them! Let me know if you have any other restaurant must sees :) Thanks for all of your wonderful recipes and inspiration! HS: Thanks Nicole, I eat lots of meals at Clyde Common when I stay downtown - lunch/dinner. You can eat at the bar if you're solo, or grab a table if you're with friends.
Do you think it will work with "flax eggs"? My daughter has an egg allergy....
I get SO MANY compliments on these cookies when I make them!! Who knew the rest of the world felt so good abotu them too?! I will have to try the skillet version now too - and I assume I could use a baking pan instead, since I don't have a good cast iron skillet currently...
Hey Heidi-- Super Natural Every Day is on Publisher's Weekly's list of cookbooks to watch in 2011-- way to go! I, for one, have been watching for the last six months, just hoping they push the date up. This cookie recipe looks like the culinary equivalent to fuzzy bunny slippers. I can't wait to try it out. HS: Thanks Erin, yes - very exciting. Can't wait for the books to actually start shipping!
I recently got a cast iron skillet... this looks like the perfect recipe to break it in with!
Wonderful idea- this sounds amazing- I would add some vanilla ice cream!
Just when I thought I had made all possible variations on this recipe! I agree with Eva, though: I prefer them when they age so I always keep a log in my freezer.
They just came out of the oven, and smell so good! It's going to be hard to let them cool before I cut into them. Thanks for including weights too, with the amounts. Much easier in my opinion.
I can't wait to try these skillet wheat chocolate chip cookies. I can put to good use my large cast iron skillet. These cookies look positively scrumptious. I'm sure my husband will devour them hot with a scoop of vanilla ice cream. Thanks
Oh wow, everything about this is basically my dream come true! :)
I may never go back to the old way of baking cookies again! Definitely trying this weekend. Love it!
Hi there, Just wondering what type of chocolate you like to use? I know everyone has their favorite! HS: Hi Tarra, I used Scharffen Berger Bittersweet here - 70%.
You're a genius Heidi, this looks fantastic and delicious, and God I'd love to eat a fat slice of this giant cookie with a big scoop of Haagen Daz Ginger Icecream : )
Whole wheat chocolate chip cookies have been on my mind ever since Molly's post. And I love the idea of baking them in a skillet! Thanks for the inspiration...will be making these for a bake sale on Friday!
This may be the best thing I've seen all week. How delicious!