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
I am so lazy so this trick is definitely right up my alley:)
Pizookie!! ;) I don't have a cast iron skillet, but I might have to buy one just to make this!
Delicious! This kind of reminds me of a vegan/vegetarian whole wheat chocolate chip cookie I made quite often ...and found myself eating the entire batch of.haha Oooh, but I can't to try this variation with butter and eggs. :)
Mom made more chocolate chip bars for us growing up than individual cookies. Her cookies were okay, but the bars were wonderful. Each Christmas we get a gallon ice cream bucket filled with the bars and her Hawaiian Fruit Bars!
My stepmom used to make what she called a bday cookie cake with her Grandmother's recipe. This really reminds me of that!? Except she would bake it on a sheet pan and then put it all decorated in a pizza box and then wrap it up. I always thought it was a cute idea and never knew someone who didn't appriciate getting a cookie way bigger than their head! I love that you used WW flour here.
Oh my! This is the perfect warm-you-up treat that I have been craving. Will have to make it ASAP. Thanks!
Wholemeal chocolate cookies....yum. My special treat for the week!
I never had skillet cookies before but I love the crunchy edge/chewy center concept. Whenever I have made cookies with all whole wheat flours they have been a bit crumbly - maybe this is the solution!
Thinking about this recipe is taking me back to my grandmother's kitchen even though she never baked cookies this way. I think it must be the wholesome combination of chocolate chip cookies, whole wheat flour and a well-used cast iron skillet.
Heidi babe, Tell them Welch's people to step off a bit. Lookahere baby girl, this recipe comes to me from God. You make me wanna do right. Girl keep doing your thang because you are special. Peace Tell 'em to use Dragoba chocalate and something good will happen to them.
Love the idea of baking cookies in a skillet. Reminds me of cookie pie or one of those bad, but oh so good cookie cakes we used to get when we were kids.
Anyone know if you could easily remove it from the skillet whole? Like a "cookie cake"? Heidi, how do you get the insides of your metal mixing bowl to not shine or reflect in photos? Grease and flour? I can't figure that one out. HS: Yes, you can remove it from the pan quite easily. And it never really occurred to me re: the shine of the mixing bowl. I don't do anything special!
This reminds me of my favorite dessert from a pizza joint we love--the pizzookie! Wow does that skillet cookie look amazing.
this looks awesome and I am *so* making these this weekend! :)
Chocolate chip cookie "cakes" have been my birthday cake choice for as long as I can remember. I think I'll request this recipe this year. I love making whole wheat choc. chip cookies - I like the mix of deep, dark, rich chocolate and nutty whole grain flour.
YUMMMMMM Giant cookie. :O)
How funny! I had the same idea for one huge skillet cookie not long ago. And for the same reason: I was feeling lazy. I made mine with a batch of cranberry-orange oatmeal cookies. It's a butter cookie base dough, so it worked just fine. I didn't bother buttering the skillet. When it was done I flipped it over onto a cutting board and cut wedges. Pretty good!
I would just tell myself that is just one cookie as I ate the entire pan myself. It's similar to the concept that if cookies stick together when you try to take one out of a container - those are considered one cookie as well. It's a verifiable truth! This looks amazing!
Hi Heidi - Wish I had known you were in my adopted city last week - would have loved to see you in person. If you liked Upright Brewery (and how can you not?) you should check out Cascade Barrel House, another brewery making really interesting "sour" beers (among other styles). Also, one of the folks from Upright just opened a truly memorable restaurant/pub called Grain & Gristle. :) Oh, and I'll be making this cookiecake tonight. HS: Thanks Babs, great suggestions. Can't wait to return.
Skillet cookies always taste extra homemade and extra good!