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!

Post Your Comment


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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