Simple & Easy Whole Wheat Chocolate Chip Skillet Cookie

If you love sweets but don’t want to overindulge in them then you’ll love this whole wheat skillet cookie recipe! It doesn’t use near as much sugar as other recipes, plus with the use of whole wheat flour, you’re getting more vitamins and nutrients then you would with plain all purpose flour.

Lately I’ve been getting into more whole wheat baking and have absolutely loved it. Not only is it more nutritious than all purpose flour, it also adds an almost nutty flavor to baked goods. This recipe is my attempt at making dessert a little more nutritious than the alternatives.

Plus, it makes just enough to share with family and friends without a ton of leftovers (it makes about 16 small servings, or 8 if you’d like a bit more to yourself). Heaven knows the temptation to eat every cookie insight until they all disappear is strong. So, here’s to a little built in moderation!

What you’ll need to make these skillet chocolate chip cookies

• Butter – we always use salted butter but if you prefer unsalted then go for it 🙂 If you’d like to make these dairy free, coconut oil can be used instead.
• Dark brown sugar – you could also sub for light brown sugar if that’s what you have.
• Granulated sugar – you can sub out all of the sugar for a more natural, less processed alternative like sucanat, or maple sugar. Eventually, I’ll come up with a skillet cookie recipe that only uses natural sweeteners like honey or maple syrup.
• One egg – pastured eggs are best but don’t worry if you can’t afford those.
• Vanilla – only use the real vanilla extract. It’s not even worth it to get the imitation stuff… just don’t do it.
• Whole wheat flour – freshly milled will have the most nutrition, however, mills are expensive. King’s Arthur is a good brand for whole wheat flour. You can also sub with all purpose flour, but you do lose some nutritional value as well as the depth of flavor the whole wheat provides.
• Baking soda
• Salt – we love Redmond’s Real Salt. You can taste the difference in the salt, it’s soooo good.
• Chocolate Chips – use whatever kind you like. Dark, semi-sweet, milk chocolate, whatever floats your boat.
• 8″ cast iron skillet. While you don’t have to use a cast iron pan if you don’t have one, you will get the best results baking if you can use one.

The process to make this chocolate chip skillet cookie

First, we are going to cream together the butter and the sugars. You can melt the butter first, or simply use softened butter if you are a pro planner and left some butter to warm up on the counter prior to whipping up this cookie recipe.

Whisk the butter and sugar together with a handheld whisk or you could use a beater. After that’s fully mixed, add the egg and vanilla.

Next, combine the flour, baking soda and salt. You can do this in a separate bowl, or you could dump the flour on top of the wet ingredients, then carefully mix in the baking soda and salt to the flour before mixing the flour up with the wet ingredients. Hopefully that makes sense, but if not… I’m sorry.

The cookie dough does get thick at this point. I like to use my hands at this point to mix in the flour and chocolate chips.

Once the wet and dry ingredients have been fully incorporated it’s time to add the chocolate chips. Depending on your preference you can add more or less chocolate chips than what the recipe calls for.

Cookie’s, especially chocolate chip cookies, are very forgiving. Even if you don’t measure out all your ingredients accurately, or you forget to add as much flour as the recipe called for (I’ve never done that), you’ll still get a delicious and yummy treat.

Originally when creating this recipe, I used more flour than what’s listed below. In a rush I left out 1/2 cup of flour and found myself with a cookie that was even better than the one I planned to share. 🙂

Now that the cookie dough has been fully assembled, it’s on to baking! Lightly grease an 8″ cast iron pan with butter. You can also use an 8×8 casserole dish, or even a pie tin if that’s what you have. You will get the best results using the cast iron, but don’t worry, it’ll still be delicious! Set your oven temperature to 325°F and bake for 45-50 minutes. You want the edges of your skillet cookie to look nice and crispy with a golden brown color to them.

Let them cool in the pan for about 15 minutes before slicing into them. These are so good with a bit of ice cream, a glass of cold milk, or some whipped cream 😁

Let me know if you give this recipe a try, and tell me what you think!

Happy baking 😀