This giant skillet chocolate chip cookie is quick and easy, with the dough being made right inside the skillet. No chilling or rolling required! It’s made with nutrient-rich whole wheat flour, full of chocolate chips, walnuts, and two special ingredients that take them to the next level!

Crispy edges, chewy cookie, melted chocolate oozing out of every nook and cranny…that’s the joy of this giant skillet chocolate chip cookie. Do you ever want chocolate chip cookies but don’t want to go through the process of chilling and then scooping the dough into little balls? Solution = smash all of it into a skillet and bake.

Ingredients Needed

This skillet cookie has all of the classic ingredients used for chocolate chip cookies, with a healthier twist. Whole wheat flour replaces white flour to add more nutrients. There is also less butter and sugar than traditional cookies, but you own’t even notice the difference!

White whole wheat flour or whole wheat pastry flour make up the bulk of the skillet cookie.

Salted butter

Brown sugar and white sugar (or Coconut Sugar)

One egg, which should be at room temperature to avoid causing the fats to split.

Vanilla

Baking soda

Cinnamon and nutmeg: These are the two special ingredients that I always add a pinch of when making chocolate chip cookies. They add so much depth to the flavor.

Dark chocolate chips: you can also add 6-10 chocolate melting wafers to the dough to really kick up the chocolate.

Optionally add walnuts

You will also need an 8″ or 9″ skillet. Cast iron if you have it, but if not any skillet that will be safe in the oven works as well! I love this one from Lodge.

How To Make A Chocolate Chip Skillet Cookie

Believe it or not, I find this skillet cookie easier to make than traditional cookies!

Melt the butter, then stir in the sugars. Let this cool, then add the egg and vanilla, followed by the dry ingredients.

Step 1: Start by melting the butter in your skillet over medium heat. You’ll want the butter to be melted, but not bubbling and sizzling.

Step 2: Once the butter is melted, stir in the two sugars and let it cool down. It’s very important that the butter and sugar cools, since the next step is to add the egg and we definitely don’t want the egg to start cooking!

Step 3: Add the egg and vanilla, followed by all of the dry ingredients, mixing everything together right in the skillet. Ensure that you fold the dry ingredients in until they’re just combined. No more, no less.

Step 4: Then fold in the chocolate chips and walnuts and bake it at 350 degrees for 20-25 minutes.

Best enjoyed warm straight out of the skillet with vanilla ice cream! As the ice cream melts over the chocolate chip cookie, it becomes even more gooey, so it essentially feels like you’re eating ice-cream-covered hot cookie dough.

You can see in the above picture, the cookie is so chocolatey and gooey, it left a big old chocolate stain on my kitchen linen. I would edit it out, but no shame on my end!

What To Do With Leftovers

If you don’t anticipate finishing this cookie in one sitting and want to use ice cream, then I’d recommend serving out portions onto plates and topping those with ice cream. That way, you can save any remaining cookie. It becomes harder to save once it’s covered in melted ice cream!

If you’re not using ice cream, simply remove any leftovers from the pan and store in an airtight container.

Hope you enjoy! If you make this, feel free to leave a rating or review, or take a pic and tag me on instagram @toppedwithhoney. Looking forward to seeing your big ol’ skillet cookies!

Love a good, wholesome chocolate chip cookie? Try out my Reduced Fat Browned Butter Chocolate Chip Cookie recipe as well!

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Gooiest Whole Wheat Chocolate Chip Skillet Cookie

Prep Time 10

Cook Time 25

Cooling 15

Servings

The gooiest, 100% whole wheat chocolate chip skillet cookie with walnuts. This giant cookie also use less butter and sugar than your average recipe. Enjoy with vanilla ice cream!

Equipment

8" Cast Iron Skillet

Ingredients

6 Tbsp Butter
⅓ Cup Cane Sugar , Or Coconut Sugar
⅓ Cup Brown Sugar
1¼ Cups White Whole Wheat or Whole Wheat Pastry Flour
½ Tsp Baking Soda
¼ Tsp Sea Salt
⅛ Tsp Ground Cinnamon
Pinch of Nutmeg, Optional
1 Egg, At Room Temperature
1 Tsp Vanilla Extract
⅔ Cup Dark Chocolate Chips
⅓ Cup Walnuts, Optional
Vanilla Ice Cream, For Serving

Instructions

Preheat your oven to 350°F
Add the butter to your skillet and melt it over medium-high heat on the stovetop. Once it's melted, remove from heat and whisk in the two sugars.
Let the butter and sugars cool down to at most just warm to the touch. For best results, let it come down to room temperature.
While the butter is cooling, whisk the flour, baking soda, salt, cinnamon, and optional pinch of nutmeg in a medium bowl.
After the butter has cooled, add the egg and vanilla and whisk until fully combined.
Add the flour mixture to the skillet and fold it in with a rubber spatula, mixing until the flour is just combined (no more streaks of white).
Fold in the chocolate chips and walnuts if you're using them.
Bake at 350° for 20-25 minutes, or until the edges are golden brown and crisp. Bake more towards the 20 minute side if you like a less-done cookie!
Remove from the oven and let it cool for 10 minutes before serving. Enjoy warm with a big scoop of vanilla ice cream!