Whole Wheat Skillet Cookie

Whole Wheat Skillet Cookie

Like I had mentioned in an article earlier this month, I am in full Holiday chocolate mode.  Today, I’m sharing this Whole Wheat Skillet Cookie.  Made with earthy whole wheat flour, rich dark brown sugar, and chunks of bittersweet chocolate, this cookie is sweet, nutty and wonderfully complex.  Since the cookie is baked in a cast iron skillet, the edges are crisp and the center is tender, providing a satisfying contrast in texture.  Serve a warm wedge of skillet cookie with a scoop of vanilla ice cream or a tall glass of ice cold milk.  This recipe also turns the humble chocolate chip cookie into a show-stopping dessert perfect for a Holiday get-together.  Last year around this time, I brought this Whole Wheat Skillet Cookie to a casual dinner party.  An hour in advance, I prepared the dough and pressed it into my cast iron skillet.  While we were all eating, I finished the cookie in a hot oven.  The scent of warm brown sugar and chocolate blanketed the apartment.  In a matter of moments, the cookie was devoured with just a few crumbs left in the pan.  You need to make this.  Continue reading for the recipe.

Whole Wheat Flour Uncooked Cookie

5.0 from 2 reviews
Whole Wheat Skillet Cookie
Adapted from here.
Recipe type: Dessert
Serves: 8
  • 3 cups whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons fine grain sea salt
  • 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch cubes, plus more for buttering the skillet
  • 1 cup dark brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 8 ounces bittersweet chocolate, roughly chopped (I used Ghirardelli)
  1. Preheat the oven to 350°F. Set a rack in the middle of the oven. Butter a 10-inch cast iron skillet and set aside.
  2. Sift whole wheat flour, baking powder, baking soda and sea salt into a medium bowl.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar and white sugar. Mix on low until the butter and sugars are well combined (about 2 minutes). Scrape down the sides, then add an egg. Mix until combined, then repeat with other egg. Mix in the vanilla. Add the flour mixture to the bowl in two additions, mixing on low speed until the flour is just combined. Don't overmix here!
  4. Scrape down the sides and add 3/4 of the chocolate chunks, mixing just until the chocolate is evenly incorporated. Scrape the batter into the prepared skillet, pressing it out into an even layer. Sprinkle remaining chocolate across the top, and gently press into the dough.
  5. Bake the cookie until deep golden brown along the edge (35 - 45 minutes). The center should be set and an inserted toothpick will come out clean. Remove from oven and let cool a bit before serving.

Whole Wheat Skillet Cookie

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Broken Pretzel and Caramel Chocolate Chip Cookies

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Mini Whole Wheat Chocolate Chip Cookies


  1. says

    Well I give you props for making it with whole wheat flour and making it for a party. Thanks for linking up my Chocolate Chip Peanut Butter Oatmeal Skillet Cookie, which isn’t made with whole wheat flour and I didn’t have the presence of mind to make it for a crowd so we had a 10-inch cookie to eat :) Yours looks great & love the measuring cups!

  2. says

    Thank you for this fabulous idea! I have been looking for something to bake , something to take (to our holiday family gathering) and something to make (in a cast iron skillet I won) 😀

  3. says

    What is it about making desserts in skillets that makes them sound so much more appealing? Looks delicious. I’ll try not to eat the entire thing if I make it :)

  4. says

    So awesome that you made a giant cookie in a skillet! i’ve heard it’s hard to bake with a dark baking vessel, but you did it! It looks especially gourmet with the hand-chopped chocolate! It makes me want to abandon the traditional chips for this upgraded version :)

  5. gigi says

    Made these last night. These were awesome, warm but even better the next day . The cast iron pan gives them a nice crispy shell. Definitely the best big giant cookie recipe ever! I replaced some of the whole wheat flour with toasted oats and used ground flax as a substitute for the egg.


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