Whole Wheat Chocolate Chip Skillet Cookie

I love using my cast iron skillet, and I love chocolate chip cookies, so I knew I couldn’t go wrong with this recipe. With 2 sticks of butter in there it’s probably not something you should eat all by yourself, but I’m pretty sure the healthiness of the whole wheat cancels out most of the calories from the butter. Isn’t that how it works?

whole wheat chocolate chip skillet cookie recipe

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) cold unsalted butter, cut into 1/2-inch pieces, plus more for buttering the pan
1 cup / 5 oz / 140 g dark brown sugar
1 cup / 7 oz / 200 g 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

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.

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. Cut into wedges or small squares.

Makes one large skillet cookie, which you can cut into as many cookies as you like.

Prep time: 10 min – Cook time: 30 min

Recipe from 101 Cookbooks


  1. Jack Murphy

    This looks so good!
    I think caramelizing the butter would compliment the wholewheat flour beautifully.
    So instead of adding the butter at room temperature, you would add it after you melted it in a saucepan and let it brown.
    I’ll try that this week and see how it goes!

    1. wit & whistle Post author

      Unbelievably good! I had to give half of it away so I wouldn’t eat it all!

  2. Tia S

    I didn’t think something with whole wheat flour could ever look so enticing!! I’m definitely going to have to try this recipe out for myself!

    1. wit & whistle Post author

      I know! The raw dough wasn’t tasty like regular flour dough, but after it was baked I couldn’t even tell it was whole wheat.

  3. amber p

    I’m in the market for cast iron skillet more so I can make these. Which brand and size do you own or suggest. Great recipe, thanks for sharing, I can’t wait to try.

    1. Amanda (wit & whistle) Post author

      My cast iron skillet is 10″ across. I’m not sure what brand it is. I just grabbed whichever one they were selling at the grocery store.

  4. Christine

    Does it have to be a cast-iron skillet or will any oven-proof skillet work (e.g. stainless steel, pampered chef stoneware, etc.)?

    1. Amanda (wit & whistle) Post author

      I think any skillet would work, but keep an eye on it because the baking time might change a bit depending on what you use.

  5. Porter and Reel Photography

    I have made this four times for different summertime gatherings…and let me tell you: I practically get knocked over by everyone checking it out!! How cool is it to walk into a room with a cast iron skillet full of cookie?! At two of those gatherings, the other desserts were not even touched. This one was gone and practically licked clean. I overheard someone at the party say that it’s like going back into your childhood when you see it and eat it. So sweet! Anyway, thanks a million for this recipe – it’s beyond easy and so delicious. I’ve yet to try it with the wheat flour but sure it’d be great. I also only have used room temp butter as opposed to cold and it’s worked out great. Thanks again!

  6. Jessica

    I made this twice; first time with semisweet chocolate chips, second time with dark chocolate Reese’s and Hershey’s bars chopped up. OH MY GOD! i love you!

  7. Lee

    I have made this skillet cookie many times and it is delicious! It’s near impossible to tell that this cookie is made with whole-wheat flour. I sub white whole-wheat, use semi-sweet chocolate chips and add pecans. Watch the baking time so you don’t overcook it. LOVE this recipe!

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