Whole Wheat Chocolate Chip Skillet Cookie

Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on chocolate chip cookies. Spread the dough in an oven-safe skillet, and bake into a single mega-cookie.

Whole Wheat Chocolate Chip Skillet Cookie

I'm going to revisit one of my favorite cookie recipes today. Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on Kim Boyce's celebrated chocolate chip cookies. It's also a fantastic recipe to make with kids. We had a house guest this weekend, and this was the recipe he wanted to make. Instead of shaping individual cookies, you spread 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.
Whole Wheat Chocolate Chip Skillet Cookie


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, fast, and couldn't be simpler. You can see how it all comes together, and meet my favorite kitchen helper, in the video below ;) Enjoy!


Whole Wheat Chocolate Chip Skillet Cookie

More Chocolate Chip Cookie Recipes

Or explore more favorite cookie recipes - I especially love the classics like these shortbread cookies, these limoncello macaroons, these ginger cookies, or these special snickerdoodles.





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Whole Wheat Chocolate Chip Skillet Cookie

4.69 from 19 votes

You can make these using a stand mixer or mix them by hand (as shown in the video).

  • 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) room temperature unsalted butter, plus more for buttering the pan
  • 1 cup / 5 oz / 140 g dark brown sugar
  • 1 cup / 7 oz / 200 g natural cane 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
  1. 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.
  2. Sift the dry ingredients into a large bowl.
  3. 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.
  4. 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.
  5. 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 mins
Cook Time
40 mins
Total Time
50 mins
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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4.69 from 19 votes (17 ratings without comment)
Recipe Rating


Delicious cookies (or should I say cookie ;)! very chocolatey! Much less dry than other cookie recipes I have tried, which I appreciate. Much like a cake, but you still get that satisfaction that always comes when eating a fresh-out of the oven chocolate chip cookie! Highly recommend this recipe!5 stars


    So happy you liked it Sunde!

    Heidi Swanson

@Erin You can put apple slices into a container of rock hard brown sugar to help it soften up.


I cut both sugars in half, and this cookie was still extremely sweet. I will try to halve it again next time I make it. I wonder how cutting the sugars down affects the overall texture. The texture was fine with half the sugar.4 stars

Amy Virgina Stringer

Have been following a long time without any comments…Jack is fabulous. Loved the little hands in the video as well as the great face! Nice to have such a photogenic houseguest…cookie looks great too, my granddaughter ( 15 mos. ) will be ready for these soon!

HS: Thanks Lauren! Tiny hands are the best 🙂 He’s also a big fan of the waffle maker. Have fun in the kitchen with your granddaughter.


Would love to know if you have any vegan version for this recipe or any alternative?
I know it is difficult to replace butter and eggs, but I am curious and need to improve my diet.
thank you.


I loved that you had your kitchen helper in the video. It was so fun to watch! This is great dessert recipe for house guests for sure!

Katie @ Whole Nourishment

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


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

Heidi - Apples under my bed

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.


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!

Monique Smith

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!


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!!


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 🙂


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.

the good soup

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


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.


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.


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


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.


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 Rimkus

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 !


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


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


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


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


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!


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!!


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!


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! 🙂


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!


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!


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 …


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?


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


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!


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


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.


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.


i made this.
it was amazing.
thank you.


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!


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.


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.


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.


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


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


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


These look delicious! I always enjoy your photography.

Caitlin @ Amuse-bouche

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!

Terry Hutchinson

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


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


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 🙂

Carly Geehr

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!

Lauren (Spanishsabores)

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

Mary Hirschauer

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!


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

Sarah (Flavoropolis)

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!

Christie {Nourishing Eats}

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!


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


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.


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


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.


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!

Merry Makes

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


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?


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.


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

kitchen sink

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 (powdered) 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.


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!


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


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)

kamran siddiqi

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!


Oh, do I love Kim Boyce, cookies, and lazy adaptations 🙂

Michelle @ Find Your Balance

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?


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.


LOVE portland’s eating scene. in many ways, its far superior to ours here in SF. 🙁


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.

Delphine at Antiquarian Cooks

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

Rocky Mountain Woman

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….

Sarah Ketvirtis

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 🙂


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!!


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


What a great cookies or cookie!
Amazing photos!

Elisabet Figueras

oh my!!! this looks divine!

charlotte s

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

Orit Levi

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.


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.


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


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


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.

Pam @ Kitchen Cookware

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.


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 🙂


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:)

sally mae


A Teenage Gourmet

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. :/

Dina Avila

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.

Bogna @ Pots and Frills

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.

The Healthy Apple

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.


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


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!


These were fantastic and perfect for my lazy cravings!

Stephanie Rose

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!!!


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


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

laura @ a little barefoot

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!


wow, this looks absolutely incredible. Yum!

Lisa @ Early Morning Run

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

Happy When Not Hungry

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!

Today's Gift

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.


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

Lauren at KeepItSweet

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


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,


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!

Niki Jabbour

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!


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


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

Caroline Shields

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? 🙂

Kimberly @ Poor Girl Eats Well

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


Pizookie!! 😉 I don’t have a cast iron skillet, but I might have to buy one just to make this!

Carolyn @ Lovin' Losing

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.


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!

Cherished Hearts Vintage

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.

Mary (What's Cookin' with Mary)

Oh my! This is the perfect warm-you-up treat that I have been craving.
Will have to make it ASAP. Thanks!


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

Sian Breslin

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!

Laura @ SweetSavoryPlanet

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.

Christine (Cook the Story)

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.


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.

Jen@ keepitsimplefoods

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!

Honestly Good Food

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

Maryea {Happy Healthy Mama}

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


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.


YUMMMMMM Giant cookie. :O)


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!


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!


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.


Skillet cookies always taste extra homemade and extra good!


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


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.


Ooh everyone is making these skillet cookies! And why not, they look fantastic!
Deep dish cookie? Sign me up!

Samantha Angela @ Bikini Birthday

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

Felicia Tsung

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.


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.


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


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…


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!


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

Jess (Sweet Potato)

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

Blog is the New Black

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.


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.


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


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

Simply Life

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


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%.


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 : )

Jenné @ Sweet Potato Soul

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!


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

Jessica @ How Sweet

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.




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.

foodie and the chef

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 ;)…


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 🙂


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


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?


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

Justeen @ Blissful Baking

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

Coco @ Opera Girl Cooks

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.

Amanda Mae

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!

Hannah at FleurDeLicious

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!

sweet road

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!


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! 🙂


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! 🙂

Josie Lee Suská

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


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!”


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. 🙂


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

The Boob Nazi

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!

Xiaolu @ 6 Bittersweets

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