Whole Wheat Chocolate Chip Skillet Cookies

Whole Wheat Chocolate Chip Skillet Cookies Recipe


I spent the bulk of last week in Portland. It was my first time staying at The Nines, smack in the middle of downtown. I was describing my room to someone and heard myself mentioning a long turquoise settee, a four-foot chandelier, and a snack bar menu with lovely fonts. I was in town to attend this, and was lucky to catch some time with local friends in between sessions {thanks Kim, Katherine, and Nancye!). I meant to tell Kim Boyce that I've been baking a skillet version of her celebrated Whole Wheat Chocolate Chip Cookies lately.

Whole Wheat Chocolate Chip Skillet Cookies

It's for those days when I'm feeling extra lazy. Instead of shaping individual cookies, I spread the 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. 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. Now, if you're more of a traditionalist when it comes to the shaping of cookies, you can see a version of them on Molly's site, and on Culinate as well.

Whole Wheat Chocolate Chip Skillet Cookies

I kept pretty close to downtown for most of this Portland stay, and there were a number of new-to-me places I visited. I've updated this Portland page too, so info doesn't sprawl across too many pages if any of you are planning a visit. And at some point I'll get organized enough to get it all onto a single page.

So, a couple new Portland recs. After arriving in town, I hopped a bus to the Upright Brewery Tasting Room. The next day, Kim turned me on to Ziba's Pitas. These are unlike any pitas you've had. I only wish I could convince Ziba to roll her cart south to California. Coffee was great at itty-bitty Spella Caffe', and I picked up a few gifts at Alma Chocolate. I had a really nice dinner at Grüner one night as well - perfect salad {with pretzel croutons!) and unbelievable buckwheat spätzle with black trumpet mushrooms.

C'est tout for now. Hope you all are enjoying your week. -h

 
 
 
 

Whole Wheat Chocolate Chip Skillet Cookie

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. 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)

Prep time: 10 min - Cook time: 30 min

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Your Comments


Xiaolu @ 6 Bittersweets
February 8, 2011

Looks very fantastic, Heidi! I made a similar thing with my browned butter pecan pizzookie recipe on my blog a few months ago. I like my cookie dough so much better when it's warm and gooey like this than fully baked =). A la mode is even better!

 

Josie Lee Suská
February 8, 2011

It's just like the big cookie-cakes I used to eye up at the local shopping mall as a kid! Cheers for keeping the cookie-pizza alive! :)

 

DessertForTwo
February 8, 2011

This is perfect for when I don't feel like pulling my sheet pan out of the back of the cupboard. My cast iron skillet is always on the stove. Thanks so much!
I'm jealous you got to meet Kim--she sounds great!

HS: She's fantastic! :)

 

Jacqui
February 8, 2011

It must be a chocolate chip cookie kind of day because I totally just baked a batch of your itty bitty whole wheat choc. chip cookies today! They are so cute! And so GOOD!

 

sweet road
February 8, 2011

Why have many cookies when you can just have one giant one? This looks so delicious, I always find that whole wheat flour really makes a chocolate chip cookie!

 

Hannah at FleurDeLicious
February 8, 2011

yum! i love giant cookies baked in a big pan because the center always stays melty and soft. they look so much more homey and comforting baked in a skillet too!

 

The Boob Nazi
February 8, 2011

This looks like the most delicious chocolate chip cookie ever. I need to get a skillet!

 

Amanda Mae
February 8, 2011

oh my god. dangerous. I would eat the whole thing! I'm going to do it, I have to. I love all things chocolate chip.

 

Coco @ Opera Girl Cooks
February 8, 2011

Holy pretzel croutons, that sounds like a fantastic idea. Great looking cookie skillet, too! Glad you had such a great visit to Portland!

 

Justeen @ Blissful Baking
February 8, 2011

This is perfect for when I NEED to have some chocolate chip cookies but am feeling extremely lazy. Yum!

 

DT
February 8, 2011

I too just made a batch of chocolate chip cookies yesterday... must be something in the air! (Though mine had oatmeal in them.)

Glad you got to try Gruner and Spella! Both of those places are gems! When I'm feeling indulgent, I'll have the folks at Spella make me an affogato with their housemade stracciatella gelato... and I'll eat it for breakfast. :)

 

kate
February 8, 2011

Oh how I miss the Portland food scene and the blueberry bushes from my parents' backyard. Besides the insufferable 8 months of rain each year, it really is such a fantastic place.

 

Eva
February 8, 2011

Funny, just made another batch of these this afternoon (in cookie form, not skillet).

I find this dough improves with age, so I make a batch and roll it into a log for the fridge, then slice/break off pieces to bake in the toaster oven "as needed". As in, "I need a chocolate chip cookie, stat!"

 

pRiyA
February 8, 2011

Thanks for reminding me about this recipe which I saw at Molly's. I delayed because I was lazy to shape individual cookies. Now you've solved that problem for me :)

 

chika
February 8, 2011

hi heidi - gosh, i've been a huge fan of these cookies from kim's book, and was planning to make a batch sometime soon... and i know how i want to make them/it now!

and portland... well i've wanted to go back again, and it looks like the list of places to visit keeps getting longer! thanks as always for sharing your ideas & insights.

HS: They're so good, right!? Portland was a lot of fun. It's nice that it isn't far from SF. You, on the other hand, have a bit more of a journey to get there ;)...

 

foodie and the chef
February 8, 2011

I like the way you think... However I'm afraid that the little hungry-devil in me would justify this as one big cookie for it's personal consumption. Lovely pics.

 

Jessica @ How Sweet
February 9, 2011

This may be the best thing I've seen all week. How delicious!

 

Nancy
February 9, 2011

Whole wheat chocolate chip cookies have been on my mind ever since Molly's post. And I love the idea of baking them in a skillet! Thanks for the inspiration...will be making these for a bake sale on Friday!

 

Simply Life
February 9, 2011

Oh wow, everything about this is basically my dream come true! :)

 

Caffettiera
February 9, 2011

Just when I thought I had made all possible variations on this recipe! I agree with Eva, though: I prefer them when they age so I always keep a log in my freezer.

 

Anonymous
February 9, 2011

I'm such a fan of skillet cookies. I love having a huge slice with a big scoop of vanilla frozen yogurt!

 

Blog is the New Black
February 9, 2011

Wonderful idea- this sounds amazing- I would add some vanilla ice cream!

 

Jess (Sweet Potato)
February 9, 2011

I recently got a cast iron skillet... this looks like the perfect recipe to break it in with!

 

Felicia Tsung
February 9, 2011

Mmm... I need to get a cast iron skillet stat.

 

Ooh everyone is making these skillet cookies! And why not, they look fantastic!

Deep dish cookie? Sign me up!

 

Leah
February 9, 2011

these look amazing. I need to get an oven proof skillet.

 

Sharlene
February 9, 2011

Skillet cookies always taste extra homemade and extra good!

 

Caroline
February 9, 2011

I would just tell myself that is just one cookie as I ate the entire pan myself. It's similar to the concept that if cookies stick together when you try to take one out of a container - those are considered one cookie as well. It's a verifiable truth! This looks amazing!

 

Kate@LivingTheFrugalLife
February 9, 2011

How funny! I had the same idea for one huge skillet cookie not long ago. And for the same reason: I was feeling lazy. I made mine with a batch of cranberry-orange oatmeal cookies. It's a butter cookie base dough, so it worked just fine. I didn't bother buttering the skillet. When it was done I flipped it over onto a cutting board and cut wedges. Pretty good!

 

brandi
February 9, 2011

Chocolate chip cookie "cakes" have been my birthday cake choice for as long as I can remember. I think I'll request this recipe this year.

I love making whole wheat choc. chip cookies - I like the mix of deep, dark, rich chocolate and nutty whole grain flour.

 

becca
February 9, 2011

this looks awesome and I am *so* making these this weekend! :)

 

This reminds me of my favorite dessert from a pizza joint we love--the pizzookie! Wow does that skillet cookie look amazing.

 

Hanna
February 9, 2011

Looks awsome, think I'll try it for the weekend. Is it necessary to use both baking soda and powder, or would it work with only bakingpowder?

 

Honestly Good Food
February 9, 2011

Anyone know if you could easily remove it from the skillet whole? Like a "cookie cake"?

Heidi, how do you get the insides of your metal mixing bowl to not shine or reflect in photos? Grease and flour? I can't figure that one out.

HS: Yes, you can remove it from the pan quite easily. And it never really occurred to me re: the shine of the mixing bowl. I don't do anything special!

 

Amanda
February 9, 2011

There is an even easier, one pan method here if you're interested:
works like a charm, and gets rave reviews!

 

Jen@ keepitsimplefoods
February 9, 2011

Love the idea of baking cookies in a skillet. Reminds me of cookie pie or one of those bad, but oh so good cookie cakes we used to get when we were kids.

 

Thinking about this recipe is taking me back to my grandmother's kitchen even though she never baked cookies this way. I think it must be the wholesome combination of chocolate chip cookies, whole wheat flour and a well-used cast iron skillet.

 

Laura @ SweetSavoryPlanet
February 9, 2011

I never had skillet cookies before but I love the crunchy edge/chewy center concept. Whenever I have made cookies with all whole wheat flours they have been a bit crumbly - maybe this is the solution!

 

Sian Breslin
February 9, 2011

Wholemeal chocolate cookies....yum. My special treat for the week!

 

jenna@frombostonwithlove
February 9, 2011

Oh my! This is the perfect warm-you-up treat that I have been craving.

Will have to make it ASAP. Thanks!

 

My stepmom used to make what she called a bday cookie cake with her Grandmother's recipe. This really reminds me of that!? Except she would bake it on a sheet pan and then put it all decorated in a pizza box and then wrap it up. I always thought it was a cute idea and never knew someone who didn't appriciate getting a cookie way bigger than their head!

I love that you used WW flour here.

 

Rebecca
February 9, 2011

Oh, BABY!

 

Jenn
February 9, 2011

Please PLEASE tell me that you ate at The Screen Door! It's so delish. We stayed at The Nines last time and I loved the decor - opulent and masculine at the same time. Wonderful.

 

Cherished Hearts Vintage
February 9, 2011

Mom made more chocolate chip bars for us growing up than individual cookies. Her cookies were okay, but the bars were wonderful. Each Christmas we get a gallon ice cream bucket filled with the bars and her Hawaiian Fruit Bars!

 

Tiff
February 9, 2011

Delicious!
This kind of reminds me of a vegan/vegetarian whole wheat chocolate chip cookie I made quite often ...and found myself eating the entire batch of.haha
Oooh, but I can't to try this variation with butter and eggs.
:)

 

Anonymous
February 9, 2011

Glad you made it back to Portland! I work in the building across from Ziba's Pita - and the rest of the yummy carts. Looks like a very cool conference - we're lucky to have Bob's Red Mill in town also. My husband I love to visit their corporate headquarters/store on a weekend and stock up on grains and have a muffin and coffee! This looks delicious - I will have to try it for sure.

 

Carolyn @ Lovin' Losing
February 9, 2011

Pizookie!! ;) I don't have a cast iron skillet, but I might have to buy one just to make this!

 

Jess
February 9, 2011

I am so lazy so this trick is definitely right up my alley:)

 

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? :)

 

Caroline Shields
February 9, 2011

I love these cookies! I make them w/ whole wheat pastry flour. I love being lazy, so I'll try the skillet.

 

KarmaCucina
February 9, 2011

I've died and gone to heaven... these look DIVINE! Vanilla ice cream all the way!!!

 

You're a genius Heidi, this looks fantastic and delicious, and God I'd love to eat a fat slice of this giant cookie with a big scoop of Haagen Daz Ginger Icecream : )

 

Tarra
February 9, 2011

Hi there,
Just wondering what type of chocolate you like to use? I know everyone has their favorite!

HS: Hi Tarra, I used Scharffen Berger Bittersweet here - 70%.

 

Jenn@slim-shoppin
February 9, 2011

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!

 

Julie
February 9, 2011

I may never go back to the old way of baking cookies again! Definitely trying this weekend. Love it!

 

Niki Jabbour
February 9, 2011

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!

 

Steph
February 9, 2011

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,

 

mmh1
February 9, 2011

I love the cookbook Good to the Grain! I'll have to try these cookies.

 

Cookie-aholic
February 9, 2011

I can't wait to try these skillet wheat chocolate chip cookies. I can put to good use my large cast iron skillet. These cookies look positively scrumptious. I'm sure my husband will devour them hot with a scoop of vanilla ice cream. Thanks

 

Mandy
February 9, 2011

They just came out of the oven, and smell so good! It's going to be hard to let them cool before I cut into them. Thanks for including weights too, with the amounts. Much easier in my opinion.

 

Lauren at KeepItSweet
February 9, 2011

I need to try this! We may be going to Portland in August, so I'll have to save your list!

 

janel
February 9, 2011

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

 

Heather
February 9, 2011

Ziba's is one of my favorites, but next time you're in downtown Portland, you must try Built to Grill. Can't tell from the name, but it's really really good Italian pasta and panini. It's a cart but they have a sign warning that this is not fast food.
And Portobello vegan restaurant at SE Division & 12th is absolutely amazing.

Portland is not only where young people go to retire, it's a great place to eat and eat and eat!

 

Today's Gift
February 9, 2011

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!

 

Erin
February 9, 2011

Hey Heidi--
Super Natural Every Day is on Publisher's Weekly's list of cookbooks to watch in 2011-- way to go! I, for one, have been watching for the last six months, just hoping they push the date up.

This cookie recipe looks like the culinary equivalent to fuzzy bunny slippers. I can't wait to try it out.

HS: Thanks Erin, yes - very exciting. Can't wait for the books to actually start shipping!

 

Marlo
February 9, 2011

I get SO MANY compliments on these cookies when I make them!! Who knew the rest of the world felt so good abotu them too?! I will have to try the skillet version now too - and I assume I could use a baking pan instead, since I don't have a good cast iron skillet currently...

 

Michelle
February 9, 2011

Do you think it will work with "flax eggs"? My daughter has an egg allergy....

 

Nicole
February 9, 2011

This looks phenomenal! I'll be staying at The Nines in a few weeks for a business trip. Thanks for your recommendations of places to check out, I've got a couple of clients I need to take out to dinner and I definitely want to impress them! Let me know if you have any other restaurant must sees :) Thanks for all of your wonderful recipes and inspiration!

HS: Thanks Nicole, I eat lots of meals at Clyde Common when I stay downtown - lunch/dinner. You can eat at the bar if you're solo, or grab a table if you're with friends.

 

Happy When Not Hungry
February 9, 2011

These cookies look delicious! Never would've thought to bake cookies in a skillet. How creative!

 

Ruth
February 9, 2011

Will chocolate chips work as well or is those big chunks that make the recipe?

HS: Hi Ruth, Chips would certainly work, but I have to say, the big chunks are pretty awesome.

 

Laura
February 9, 2011

Do you think it would work in a pie plate instead of a skillet?

HS: Hi Laura, yes. As long as the pie plate is wide/deep enough. And keep an eye on baking time.

 

Lisa @ Early Morning Run
February 9, 2011

wow, this looks absolutely incredible. Yum!

 

Katriona
February 9, 2011

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!

 

Babs
February 9, 2011

Hi Heidi - Wish I had known you were in my adopted city last week - would have loved to see you in person. If you liked Upright Brewery (and how can you not?) you should check out Cascade Barrel House, another brewery making really interesting "sour" beers (among other styles). Also, one of the folks from Upright just opened a truly memorable restaurant/pub called Grain & Gristle. :)
Oh, and I'll be making this cookiecake tonight.

HS: Thanks Babs, great suggestions. Can't wait to return.

 

Kurlo
February 9, 2011

YUMMMMMM Giant cookie. :O)

 

laura @ a little barefoot
February 9, 2011

Heidi, this is the stuff that dreams are made of! I am definitely making this for valentine's day dessert.

 

Cathy
February 9, 2011

Heidi babe,
Tell them Welch's people to step off a bit. Lookahere baby girl, this recipe comes to me from God. You make me wanna do right. Girl keep doing your thang because you are special. Peace


Tell 'em to use Dragoba chocalate and something good will happen to them.

 

Darien
February 9, 2011

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!!!

 

Stephanie Rose
February 9, 2011

These were fantastic and perfect for my lazy cravings!

 

Amaranthian
February 9, 2011

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!

 

Paige
February 9, 2011

YUM! I made your Itsy Bitsy Whole Wheat Chocolate Chip cookies last week, and loved them. Can't wait to try this recipe!

 

Emily
February 9, 2011

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.

 

The Healthy Apple
February 9, 2011

This is amazing, Heidi. Never again will I use my skillet for eggs or an omelet, this is my new go-to with my skillet and I'm loving it.
Have a great night.

 

Bogna @ Pots and Frills
February 9, 2011

I am not a big fan of chocolate chip cookies but my boys like them very much. This is an easy recipe and also a very healthy one. I will surely make them next time.

 

Dina Avila
February 9, 2011

What a fantastic idea! This recipe is an excuse to pick up a bit more cast iron:) Don't think my Le Creuset is deep enough. I absolutely adore Kim Boyce. One of the kindest people I've met in Portland. Good to the Grain is a constant source of inspiration. If Kim is reading this, Hi Kim!

HS: Agreed! I only wish she lived close by. :/

 

A Teenage Gourmet
February 9, 2011

:)

 

sally mae
February 9, 2011

So delicious! Thanks for the great skillet idea, not that I need the butter and sugar these days, but I look forward to feeding a group of friends or family this dessert:)

 

Linsey
February 9, 2011

YUM. Made these as regular ole (delicious) cookies when Molly posted them. But dear lord--just the site of the whole shebang in the pan with thoughts of vanilla ice cream and a gooey, warm center...it's enough to get me off the couch.

 

Pam @ Kitchen Cookware
February 9, 2011


I need more reasons to use my cast iron pan, and I have never made cookies in one before so this is perfect time and incentive for me to do it.

I have not stayed in Nine but I love portland and its beauty, alas I can wish I can go and visit again. It brings back memories.

 

Story
February 9, 2011

Wonderful, Heidi! This tastes nutty with the WW flour. Perfect with chocolate.

 

susan
February 9, 2011

This is so up my alley, Heidi. I love this book and this is one recipe that I have not gotten to yet. I may have to put this on my weekend "to do" list! Thanks

 

Emm
February 9, 2011

I'm totally a cookie traditionalist when it comes to shaping, so would never have thought of this great idea, awesome.

 

Orit Levi
February 10, 2011

Perfect! I'm definitely trying this as a treat for the kids this Saturday.

 

Elisabet Figueras
February 10, 2011

What a great cookies or cookie!
Amazing photos!

 

Alelunetta
February 10, 2011

Oh! That's a great idea. Never thought about making a big cookie like this! Love the recipe and its use of whole-wheat flour. Thanks for sharing! looks delightful

 

Lisa
February 10, 2011

Thanks so much for a lazy day cookie recipe. My kids usually expect dessert and these will be quick and easy! And, so much better than anything that comes out of a package!!

 

Joanna Swan
February 10, 2011

Dear Heidi,
I'm wondering if this Skillet Cookie of Epic Delectability might be adaptable for a skillet...on the stovetop.

As a California girl living in Beijing, I'm finding it hard to acclimate to the Chinese way of primarily no-oven cuisine, so I'm starting a blog about adapting homegrown delights into the little space that is a 2-burner stovetop.

If you have any thoughts or suggestions, please let me know. I am looking for advice, support, and any direction that more experienced ladies as yourself might have to offer.
Merci/Thanks/Xie-xie!
Joanna Swan @ Stoveless
email: joannaeswan AT gmail DOT com

 

Sara-Leila
February 10, 2011

Fun and delicious baking. I've just made this cookie inside the fabulous 'Bakers Edge' pan my sister brought me from the US. Chewy-beautiful! Thank you generous Heidi :)

 

Greg
February 10, 2011

Hey Heidi, Your recipe is terrific. I wouldn't say it's a cookie, more like a cake.

Pulled it out of the oven half an hour ago. You're a cooking genius!

I'd only add that butter needs to be a little melted before you mix it with sugars. Just my $.02 :-)

 

Rocky Mountain Woman
February 10, 2011

I'm going to a party this weekend and I'm supposed to to bring the dessert. This will be just perfect!

 

Angela
February 10, 2011

Made these last night - absolutely gorgeous!!! The wheat flour really tasted amazing and Te cookies is very rich but not too sweet. My three sons and I loved it!! Thank you.

 

Ooooh what a good idea! I've made those cookies 2 weeks in a row now. People go crazy for them, my friends keep telling me that they're the best chocolate chip cookies they've ever had. It's so satisfying considering they're pretty healthy. I'm so excited to try this in a skillet. I just want scoop some Haagen Dazs vanilla ice cream on it and call it a night.

 

Stefanie
February 10, 2011

These cookies are amazing. I have some family members that turn their noses up at the idea of "healthy" ingredients in dessert. But when I made a batch of these over the holidays, they disappeared in minutes! The best part? No one could tell what was different about them, but I was told these were the best chocolate chip cookies I've made yet. I've also found that the dough freezes well. I just drop spoonfuls on a cookie sheet, and freeze for 30 minutes, then transfer to a ziplock bag. You can bake them right out of the freezer or leave them to defrost before putting in the oven (I sometimes put them in the oven as it preheats to thaw slightly). They still come out crisp on the edges and wonderfully gooey in the middle.

 

kms
February 10, 2011

LOVE portland's eating scene. in many ways, its far superior to ours here in SF. :(

 

chenyze
February 10, 2011

Hey Heidi,

this sounds like a great idea, and yet another push to really get a cast-iron skillet! Hmm I was just wondering one thing - normally cookies expand a fair bit when you put cookie drops on baking sheets so I was surprised that they did not overflow in the skillet! Or did the cookies simply rise up when you baked them?

Thanks!

 

Oh, do I love Kim Boyce, cookies, and lazy adaptations :-)

 

charlotte s
February 10, 2011

oh my!!! this looks divine!

 

Tuzlukurabiyeler
February 10, 2011

oye do moce gode süpper cookies tarifp muhtemeş olmuş tuzlukurabiye yapın

 

Sammie
February 10, 2011

My husband hates it when I mess with his prized cast iron skillet... but I think I'll be making an exception. I just made chocolate chip cookies last night and I wish I had done this instead!

 

Caitlin
February 10, 2011

Amazing! Whole wheat too. Wow just the look of it screams pazookie party. Can't wait to get everyone together for an eating feast.

 

Amber
February 10, 2011

Hi Heidi,
These cookies, and your trip to Portland, sound great. I'm curious if you've ever tried a cookie recipe with Stevia. I want to start experimenting with it.
Also as I'm not a baker, I'm more of a savory person, is this considered an average amount of sugar and have you experimented with lower sugar versions?
I would think the texture would be off and wonder what the taste would be like. Thanks. Amber

HS: Hi Amber. You know, I don't really love the taste of stevia. So, I don't use it. I know there are different kinds of it, made in different ways, some more processed than others, but I'm sure there are other people who know a lot more than I do about baking with it. Sorry I can't be of more help on this one.

 

Sarah Ketvirtis
February 10, 2011

These look delicious. I don't have a skillet.... yet. In the meantime, would this work similarly in another type of pan? I realize the edges may not get as crispy....

 

Erik
February 10, 2011

I made this last night and it was soooo delicious. I'm guessing none will be left when I get home from work today since the kids loved it too. I did soften the butter which made creaming easier. I loved serving in a cast iron skillet too.

 

kamran siddiqi
February 10, 2011

That melted chocolate in the first photo screams my name. This entire cookie screams my name. I can only imagine how much flavor this cookie has. I am compelled to bake right now, as I don't have class on Fridays.

I'll bookmark it for now, experiment with a few flours to add even more flavor to the skillet cookie, then I promise to report back to tell you what flours I decided on and if they worked well. :)

Great post, Heidi!

P.S. I haven't changed my desktop background since I changed it to that photo- really love how clean it makes my desktop look (I even re-organized my files on my macbook just so I could see the entire photo)

 

kitchen sink
February 10, 2011

Thanks, it looks great. i would eat it right now out of the pot

 

hlav
February 10, 2011

Heidi. I was so excited when I almost walked by you on the street today. (You crossed the street before I reached you.) I thought of telling you that we tried out the "best pizza dough" last night and that I had just finished snacking on a piece of spiced squash bread. I've made so many of your recipes. Thank you for writing this awesome blog filled with not a bad recipe in the bunch!!

HS: :) Love that pizza dough. I was just thinking about doing some sort of piadine with it!

 

Heather
February 11, 2011

I was wondering if you can make this in a cake pan? I don't have a skillet and this looks like a really fun Valentine's treat to make with the kids this weekend.

Thank you.

 

jennie
February 11, 2011

Yum. Made these the same day you posted them and the whole family loved this. I'm tempted to hide the last piece....

 

Dana
February 11, 2011

I made this last night and it was very good - the chocolate chunks really make it! I did use vegan sugar and have found that it seems to affect the texture/sweetness of my baked goods - or is this in my head? any thoughts about using vegan sugar?

 

Merry Makes
February 12, 2011

I've got friends over for breakfast tomorrow. I was going to make them flapjacks but this is too good to pass up on.
Now I have an excuse to indulge my sweet-tooth!

 

hh
February 12, 2011

i posted a comment and i don't see it. i was wondering if anyone made them into cookies. mine were kind of bready and didn't spread out. they were ok but not amazing.

HS: Hi hh - There are a good number of people who have made them into traditional cookie shapes. I've linked to a couple up above in the main entry if you'd like to read more about their experience.

 

wendy
February 12, 2011

love the new font! i am going to try a skillet cookie with a vegan recipe. great idea!

 

Lisa
February 12, 2011

I have these in the oven right now. I'm a little concerned. I don't have a paddle attachment and the mixture was very crumbly - not like a batter at all.

I hope they turn out.

I think the other poster was right that the butter needs to be soft instead of hard.

:)

 

Christie {Nourishing Eats}
February 12, 2011

Oh my goodness, before my husband and I went gluten free, the deep dish cookie topped with vanilla ice cream was our favorite all time dessert. This looks so darn tasty. I need to get on making a gluten free version ASAP!

 

Jenny
February 12, 2011

Can a nonstick skillet that is oven safe be used? I don't have a cast iron skillet.

 

NoL
February 12, 2011

Just out of oven. If it tastes 1/10 th as good as it looks, I will be thrilled. SO gorgeous. Thanks again for all you do!

 

Sarah (Flavoropolis)
February 13, 2011

What a cute idea, skillet cookies. These look intense, but delicious!

 

Hanna
February 13, 2011

Just made a cookie pie in a casserole dish and it turned out great! Thank you for the idea, since with Japanese ingredients, the consistency never makes a decently shaped cookie anyway. Now it doesn't even matter, and I love the idea of making it whole wheat. . . It's perhaps a bit deceptive and may lead to more munching of butter and sugar, but at least it's better than eating cookies with white flour. Haha!

 

Lauren (Spanishsabores)
February 13, 2011

This looks like the perfect thing for today... too bad I'm living in brown sugar deprived Spain! If I finally find some, this is one of the first things I'll be trying. Thanks!

 

Mary Hirschauer
February 13, 2011

Hi: this sounds great. I was digging in my frezer last night and found a bag of whole-weat flour and was thinking about , what I was going to do with this flour. Well, you gave me the answer. Thanks. Mary

 

Carly Geehr
February 13, 2011

This looks amazing - given that the bay area is headed into about a week of rain, this is just the thing. Thanks for sharing!

Also, LOVING the new fonts on the site! Really adds personality and complements your minimalist layout and stunning photography :)

 

Cari
February 13, 2011

Oh I could so se turning this into one funky birthday cookie! Yum!

 

pepacooks
February 14, 2011

Hi!!
Tomorrow (15th Feb) is the big day. Lots of Megacookies will be released in Spanish blogs... We had a great weekend with your recipe. twitter: #MegaGalleta

 

Terry Hutchinson
February 14, 2011

I tried this recipe and it was really good - in fact my husband was not sure he'd like the whole wheat but it really added a nice texture to it. Reminded me of a crustless chocolate chip pie - delicious with ice cream or alone!
I have tried several of your soup recipes and they have become a monthly fixture at the dinner table...thank you! Love your photos of your food too!

 

Caitlin @ Amuse-bouche
February 14, 2011

These look delicious! I always enjoy your photography.

 

Ruby
February 14, 2011

These look scrumptious! I love how the edges taste crispier when you do a skillet cookie....yum!

 

Ceci
February 14, 2011

Hi Heidi,

Don't know if you know this, but there's an international challenge circulating around in the Spanish-speaking foodies world. The idea is to bake your "mega-cookie" and post about it. My cookie is in the oven as we speak. Can hardly wait!

Have a look: http://blogs.elpais.com/el-comidista/2011/02/iniciativa-megagalleta.html#more

"El País" is one of the most important newspapers in Spain (and the entire Spanish-speaking world for that matter). So there you go, you're famous all over the place! =)

 

ksfishgirl
February 14, 2011

I made this recipe last night. Dear GOD, it is delicious....

 

danielle
February 14, 2011

I just made this cookie and all I want to do is sit and eat the whole thing. So good!

 

Delishhh
February 14, 2011

Never made cookies in a skillet but i think it is a fabulous idea. I will have to try this with one of my recipes. Portland is great! Glad you had a good time.

 

fisher
February 14, 2011

I just made this today but with some alterations: only a 1/2 cup of each sugar, a little bit molasses and agave, 1 cup whole wheat and 2 cups whole wheat pastry flour, 6 oz butter, a little vegetable oil, and 30 minute bake time. Turned out pretty good, a little more wheaty tasting than regular cookies, and a little bit thicker than expected. Next time I think I will try to decrease all the ingredients so the cookie is flatter in the skillet and I will keep the sugar and butter reductions and try some different flours.

 

Jessica "Su Good Sweets"
February 14, 2011

Wouldn't you know, I've made a very similar recipe for decades (the only difference is the leavener and oven temp). I don't know the original source; my mom's co-worker scribbled it down for her. Glad 100% whole-wheat chocolate chip cookies are finally getting their due!

 

Vanessa
February 15, 2011

I made this last night for my Valentine hubby. It is so delicious. I halfed the recipe because of my skillet size. I love the crumb texture of this, a little sandy in the best of ways. Looking forward to trying it in cookie form.

 

SandeeA
February 15, 2011

Hi! Just wanted to let you know that several blogs in Spain have organised an event in Twitter, called #megaGalleta (this means Big Cookie), and we have all prepared several variations of this recipe... we've loved it! We've all published the recipe today, in case you want to check, please visit the hashtag #megaGalleta in twitter, or the blogs... Best regards!

PD: I love your pics!

 

Rachelle
February 15, 2011

I'm happy to report this is a flexible recipe! I had to change a few things and it turned out great.

I used a mix of light brown and white sugar after finding my dark brown sugar hardened into a brick.

I used half margarine as I ran out of butter.

Scariest of all: I used UNSWEETENED chocolate, and only 6 oz (none on top).

I couldn't find a ruler to check the depth of my skillet so I rolled about 1/3 of the dough into a log and froze it for later.

It was delicious! I was worried the bitter chocolate wouldn't be sweet enough, but I served it with ice cream and it was perfect.

The only little issue was that the margarine made it a tiny bit too salty. I should have known to cut back on the salt a little.

Another winner from Heidi!

 

Cailin
February 15, 2011

Made this last night. So rich and delicious! It's too easy to eat too much!

 

Sarah
February 15, 2011

i made this.
it was amazing.
thank you.

 

Lazy Blog, Pakus
February 15, 2011

Hi, Heidi, here is my spanish version of your Big Cookie, or #MegaGalleta as we say it in spanish.

Hope you have liked this event we made in Twitter, and have fun as we have had.

This is the link to my post if you want to see your delicious cookie in other language and in other way.

Thanks a lot for the inspiration

 

Lori
February 15, 2011

Heidi -Did you try it with spelt? I am obsessed with spelt chocolate chip cookies.

HS: No, Lori - but I suspect it would work nicely.

 

Tamera
February 15, 2011

The biggest decision we had to make was whether to cook the dough or just eat it all out of the bowl. Shaped it into a heart pan for Valentine's. Big. huge. hit.

 

Katy
February 15, 2011

Made this for Valentine's Day with pink M&M's and it was quite delicious!!!

 

Oana
February 15, 2011

I can't believe this COOKIE!! This is amazing! :) What I also can't believe is that I am reading this recipe while eating a ridiculous dark chocolate brownie with raspberry balsamic glaze from my local baker ...Ughh ...

 

Danielle
February 15, 2011

Man, am I the only one who had trouble with this one? My skillet is 2in deep, but maybe the diameter is not long enough because that sucker was in the oven for 35 minutes & the top was crisping/browning to the point that I took it out and "peeled" it off to let the rest of the pie cook more. Another 7 minutes and the same thing started happening again so I covered it with foil and put it back in for another 15 minutes. It's still too goey in the middle but I'm getting impatient (I do love a soft cookie but this is feels-like-warm-dough-gooey.) Hopefully it will firm up while it cools. The wheat flour gives it a great taste though!
What pan diameter does everyone else have?

 

Heather
February 16, 2011

Love this cookie recipe! Made it for Valentines Day dinner for the hubby. He was using our big cast iron skillet to make blackened salmon so I used our two little ones (8-9" diameter) and split the dough between them and pulled them out at 30mins. They came out gorgeous and of course delicious!! Thanks Heidi!

 

marti
February 16, 2011

we talked about your blog today on Cadena SER hoy por hoy radio show in San Sebastián! That cookie recipe is crossing the oceans, lady!

 

melissa
February 16, 2011

I made this the other night and it was DELICIOUS!!! I love the nutty flavor of the whole wheat flour combined with the butter and chocolate. it was so warm and delicious and crumbly right out of the pan (and still yummy 2 days later)! I only made half a recipe in my 11" Le Creuset skillet, but it filled the skillet and just made thinner cookies (only baked 25 minutes). I only had chocolate chips on hand, so I estimated on the amount and it still turned out nicely. I'm definitely going to make this again!

 

Kelly
February 16, 2011

Totally in love with this cookie. Cut it in half and used my small cast iron for valentine's dessert...will be making again and again! :)

 

Janelle
February 17, 2011

This is the best chocolate chip cookie bar I've ever made. I'm really sorry if someone has asked this already, but how do you think it would do with whole wheat pastry flour? I feel mine is a little crumbly, would the pastry flour help it hold together better? Thanks!!

 

Cara
February 17, 2011

I just keep coming back to this post to look at the picture of this delicious cookie...yum...

 

suncatcher
February 17, 2011

I just wanted to add this post to say thank you for the links to the whole grain council conference you attended. They are very informative and helpful in continuing my family's decision to learn about and use these overlooked whole grains. (as is your website, of course.) Thanks again. ps-made this skillet cookie, fun and very tasty!

 

M.Tamisanon
February 17, 2011

Thank you very much for your recipe.I love it.

 

Sabine
February 20, 2011

Oh, these look wonderful! I really want to try a batch of skillet cookies now!

 

Karen
February 20, 2011

Awesome idea...wanted to bake something today but not too complicated. This fit the bill perfectly. My only addition was some cinnamon...love just a little hint in chocolate chips.
I tried these before from "Good to the Grain" and they came out super flat..hmmm. Better in the skillet.
Thanks for the idea !

 

Chelsea
February 20, 2011

Awesome. I just made this and, awesome is all I have to say! Thanks for another great one Heidi!

 

Kristi Rimkus
February 20, 2011

Have you tried whole wheat pastry flour? Since I discovered this tender whole wheat flour I've replaced white and whole wheat with it for baked goods. It makes for a lighter texture.

I'm not often in the mood to make batch after batch of cookies. This is a great alternative!

Kristi

 

Luz
February 21, 2011

Hi Heidi ! i´ve been reading you blog for ages, and only very recently decided to go ahead and start publishing my own stuff. I was wondering if you could maybe give me some pointers on how to get people reading, commenting and being involved.
Thanks for you time and keep posting, im always happy when i get news of an update for your blog.

HS: Hi Luz. The short answer is - sometimes it just takes time. It's one of those things where if you continue to share and explore things you are excited and passionate about, interesting things are likely to come your way. They might be in the form of comments or more readers, or it might be something completely different. You never really know. And it's worth mentioning that while I love to work on my own stuff, I also love to read and participate in all sorts of other online realms....Hope this doesn't sound too woo-woo. There are probably lots of sites out there that can tell you how to successfully grow your website traffic, but I try not to forget that blogs/websites/journals/flickr streams/etc are a great way to learn, share with others, test out ideas, get better at something you care about, meet new people, build relationships, have ongoing conversations, and on and on. Hope this helps at least a bit.

 

AML
February 22, 2011

I've gotta make this tonight. This looks TOTALLY D E L I C I O U S :D

 

ChocolateCentral
February 22, 2011

I just discovered your blog. Wow, what a treat. I think I could spend a month on here without getting bored. Of course, I'd have to take breaks to run to the market and to cook up some of this delicious food you make. I love the look and feel and photographs on your site too. It is all a real feast for the eyes and stomach. I make chocolate chip cookies about once a week and have been for over 25 years now, and never baked them in a cast iron skillet. Interesting idea.

 

ChocolateCentral
February 22, 2011

I just discovered your site and have to say what a feast for the eyes and stomach it is. I eat mostly vegetarian and healthy, but it needs to taste great. Your recipes look delicious. I like to see that you also use healthier ingredients in this chocolate chip recipe like I do, brown sugar, sea salt and whole wheat flour. Truthfully, I like the wholesome taste that white flour and white sugar just doesn't have. I love the skillet idea too.

 

Christina
February 23, 2011

My skillet is slightly larger, but this still turned out DELICIOUS!

 

the good soup
February 23, 2011

Last time I made Kim's Chocolate Chip Cookies, I got so lazy I only made half the cookies and ate the rest out of the fridge!

There's something really spot on about the wholewheat flour in these cookies. That extra bite. I never knew chocolate chip cookies were missing something until I tasted these.
Cheers,
Angela

 

Anonymous
February 25, 2011

Made this for my husband's birthday yesterday and it was a big hit (with him and the 2 year old), which means it gets a thumbs up from me as well :)

 

ERB
February 28, 2011

I have been following your site and trying your recipes for a while now and I have yet to find one I don't like! My skillet was slightly bigger at 12" but the cookie turned out perfectly - great flavor and my husband was impressed by the size - he usually gets upset if I let him know I used whole wheat flour or other "healthier" ingredients but this time, he didn't complain at all. You provide inspiration I don't find in other sites and you manage to experiment with exactly what I'm craving at the time - keep doing what you're doing!!

 

Erin
March 2, 2011

I made this recipe recently, and discovered mid-process that my brown sugar had petrified. I beat the crap out of it to revitalize it, but the resulting batter was dry enough I added another egg, and it still turned out an odd texture-- crumbly while warm-- but with DELICIOUS flavor. The texture was better by the next day, but I wondered if anyone had any ideas how much molasses/whatever I could add to petrified brown sugar if I ever find myself in that predicament again. Because I know I'll make this again, and I know I'll screw up and let my brown sugar calcify again. :)

I can't wait for the new book!

 

Monique Smith
March 4, 2011

Looks delicious! I used to go to a restaurant that served a dish like this. They left the center a little soft and served with vanilla ice cream. It was heaven!

 

Jess
March 23, 2011

Must have gotten this post on a busy week because I don't remember seeing it before. However, perfect for tonight. I was really wanting to make some choc chippers, but not feeling like molding them tonight. Already tried her recipe (with good results), so now I'm ready to skillet it. Love my skillet, so thanks for one more recipe to use it for.

 

I love this idea, it is fabulous! So fun and different. I like to mix things up with my cookies :)
Heidi xo

 

CatherineH
April 1, 2011

I am literally drooling over how good these pictures look. Cannot wait to make it!!