Whole Wheat Chocolate Chip Skillet Cookie
If you’re craving something sweet, rustic and easy to put together, than this cookie will be calling your name.
Just looking at this iron skillet reminds me of summers spent at my family’s cabin- but that’s just nostalgia talking, since our typical treats up there were things like oatmeal pies and roasted marshmallows. But I think this cookie would be perfect on a cool night, curled up under the blankets.. maybe with a little ice cream on top for good measure.
I promise you won’t miss the white flour in this cookie recipe. I actually prefer the nuttiness of the whole wheat flour, not to mention the health benefits. This doesn’t exactly qualify as health food, though, don’t worry- there’s still plenty of butter and sugar involved to classify it as dessert.
You probably have most of the ingredients on hand in your pantry to make this. If you don’t keep whole wheat flour on hand, you should take the plunge! I can’t think of a better way to introduce yourself to whole wheat baking than with a giant chocolate chip cookie. Yum!
Whole Wheat Chocolate Chip Skillet Cookie
Prep time
Cook time
Total time
Author: 101 Cookbooks
Serves: 8
Ingredients
- 3 cups whole wheat flour
- 1½ tsp. baking powder
- 1 tsp. baking soda
- 1¼ tsp fine sea salt
- 8 oz. cold unsalted butter, cut into ½ inch pieces, plus more for buttering the pan
- 1 cup dark brown sugar
- 1 cup sugar
- 2 large eggs
- 2 tsp. pure vanilla extract
- 8 oz. chopped semi-sweet or bittersweet chocolate or chocolate chips/chunks
Instructions
- Preheat the oven to 350°F, with a rack in the middle. Butter a 10 or 11-inch ovenproof skillet, one that is at least 2-inches deep. If you’re unsure, measure, because if you use a too small skillet, you’ll have a messy overflow.
- Sift the dry ingredients into a large bowl.
- 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.
- 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.
- 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.
Well, this looks delicious and the use of whole wheat flour is a nice mind trick that it’s healthy inspiring me to make it even when no one else is home! 🙂
I love giant cookies… This looks so tasty!
Could I sub coconut oil for the butter?
sure!