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
Great idea! I am absolutely obsessed with Good to the Grain and I love the whole wheat chocolate chip cookies. I will definitely be breaking out the cast-iron the next time I make them! Thanks for the inspiration.
YUM! I made your Itsy Bitsy Whole Wheat Chocolate Chip cookies last week, and loved them. Can't wait to try this recipe!
I've been wanting to try a whole cookie recipe for long time- with this recipe, I really don't have any more excuses not to! Thanks!
These were fantastic and perfect for my lazy cravings!
Wonderful recipe (as always!). Nothing to do with today's post, but a question...I made a test run of your basic chocolate cake for a friend's birthday. It is delicious, but one question - if I make the frosting the day before will it hold up the next day? Ok, two questions ;-) could I sub in spelt flour and if so, would you recommend any modifications to the measurement? Thanks!!!
I'm totally a cookie traditionalist when it comes to shaping, so would never have thought of this great idea, awesome.
Heidi, this is the stuff that dreams are made of! I am definitely making this for valentine's day dessert.
Awsome! These look fabulous and I'm all for cutting corners in cookie making! I've been in a similar choc chip mood; must be this weather in the North East. Check out my version of Oatmeal chocolate chip cake. It's amazing!
wow, this looks absolutely incredible. Yum!
These cookies look delicious! Never would've thought to bake cookies in a skillet. How creative!
This looks divine! I have ww flour just begging to be used for this cookie. I make something similar but put them in little ramekins. Delicious!
Heidi - So wonderful to meet you in Portland! I think the hotel was more like a great big Tiffany's box with all that gorgeous turquoise decor! Hope you had a great time at the conference. Thanks for another drool-worthy recipe. Best, Janel
I need to try this! We may be going to Portland in August, so I'll have to save your list!
I love the cookbook Good to the Grain! I'll have to try these cookies.
I wish I had all the tools & kitchen stuff that you have! Jealous of u- U make it sound like it's always fun to cook. THanks for inspiring me too. Cheers,
Wow.. this looks fantastic! I just made a batch of regular choc chip cookies, but will have to try these asap! Thanks for the great recipe idea!
I've baked a giant cookie on a cookie sheet, never thought of doing the skillet. My kids are going to love it. I have all the stuff I am making these tonight!
I've died and gone to heaven... these look DIVINE! Vanilla ice cream all the way!!!
I love these cookies! I make them w/ whole wheat pastry flour. I love being lazy, so I'll try the skillet.
I love you for this! Not just because it looks fantastic enough to take a bite out of right now, but because it makes me feel like the skillet "cake" experiments I would create as a youth weren't so far-fetched after all. Thinking outside the box (or cake pan, or cookie sheet) is a fabulous. And you really can't go wrong with a gigantic chocolate chip cookie now, can you? :)