• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact
  • Subscribe

Kitchen Konfidence logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×

    Home / Recipes / Course / Dessert

    9 Dec 16, 2012 Cookie  |   Jump to Recipe

    Whole Wheat Skillet Cookie

    Whole Wheat Skillet Cookie

    This post may contain affiliate links.

    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 

    Whole Wheat Skillet Cookie

    Whole Wheat Skillet Cookie

    by Brandon Matzek
    Adapted from here.
    5 from 2 votes
    Print Recipe Pin Recipe
    Servings 8 servings

    Ingredients
      

    • 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)

    Instructions
     

    • 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.
    • Sift whole wheat flour, baking powder, baking soda and sea salt into a medium bowl.
    • 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!
    • 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.
    • 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.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

     

    Whole Wheat Skillet Cookie

    Related recipes and articles:

    Brown Butter Chocolate Chunk Pecan Pizookie

    Broken Pretzel and Caramel Chocolate Chip Cookies

    Cornflake Chocolate Chip Marshmallow Cookies

     

    9
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

    More recipes you may enjoy

    • Coconut Chocolate Chip Cookies
    • Lemon Crinkle Cookies Recipe
    • Brown Butter Pecan Cookies Recipe
    • Small Batch Chocolate Chip Cookies Recipe
    • Facebook
    • Twitter
    • WhatsApp
    • Email

    Categories: Cookie Tags: baking powder, baking soda, butter, chocolate, dark brown sugar, eggs, sea salt, sugar, vanilla, whole wheat flour

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      December 16, 2012 at 2:21 pm

      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!

      Reply
    2. Kimberly S says

      December 17, 2012 at 8:22 am

      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) 😀

      Reply
    3. Iris says

      December 17, 2012 at 8:40 am

      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 🙂

      Reply
    4. Mara @ Elemental Custard says

      December 18, 2012 at 5:25 am

      I have never made a skillet cookie. That’s probably illegal or something. Maybe I shouldn’t admit that. Sounds intriguing, and I’m all about using whole wheat flour. It always makes me feel better.

      Reply
    5. Ann P. says

      December 20, 2012 at 11:44 am

      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 🙂

      Reply
    6. Marta @ What should I eat for breakfast today says

      December 20, 2012 at 12:43 pm

      I’m trying to buy a cast iron skillet for a year now and it’s not easy. When I find one, it’s definitely to expensive. But one day it will end up in my kitchen 🙂 And the cookie – the size and ingredients are perfect!

      Reply
      • Brandon Matzek says

        December 29, 2012 at 12:05 pm

        Hi Marta, I got mine at Target for $20!

        Reply
    7. sippitysup says

      December 24, 2012 at 9:50 am

      Now that’s a big ole sugarplum if ever I saw one. Merry Christmas. GREG

      Reply
      • Brandon Matzek says

        December 29, 2012 at 11:09 am

        Thanks Greg! Happy Holidays!

        Reply
    8. Michelle @amourbeurre says

      December 29, 2012 at 5:38 pm

      5 stars
      I love my cast iron skillet! It is mostly used for german pancakes in my house thus far but this recipe is definitely going to change that!

      Reply
    9. Julia | JuliasAlbum.com says

      December 30, 2012 at 10:18 am

      That’s one giant cookie!

      Reply
    10. Shut Up & Cook | The Attainable Gourmet says

      December 30, 2012 at 3:38 pm

      I love cooking things in the skillet. I’ve got a great cheddar cornbread I do that is quick to make and always a crowd pleaser. This looks fantastic. Excited to give this recipe a try. Happy New Year!

      Reply
    11. Jayne says

      December 30, 2012 at 11:32 pm

      5 stars
      I’m going to try this in a pie dish and see if it works. Worst case scenario, I’d have a dish full of soft chocolatey crumble. 🙂

      Reply
    12. Darlene says

      January 2, 2013 at 1:19 pm

      What a great dessert idea to bring to a dinner party. I love your measuring cups too! Hope you had a wonderful holiday!!

      Reply
    13. gigi says

      April 18, 2013 at 10:33 am

      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.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


    Popular Posts

    • Pork Ribs on the Grill
    • Sriracha Aioli Recipe
    • Zucchini Pizza Recipe
    • Jorge’s Green Chilaquiles Recipe

    GET THIS FREE 40-PAGE ECOOKBOOK! SIGN UP BELOW

    ebook cover 2021
    Subscribe Here

    Footer

    ↑ back to top

    Get Social!

    • Facebook
    • Instagram
    • Pinterest

    Quick Links

    • About
    • Contact
    • Privacy Policy
    • Copyright & Licensing
    • Download my E-Book!
    • See All Recipes

    Kitchen Konfidence is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    All Content & Images © 2022 Kitchen Konfidence

    Scroll Up