Whole Wheat Chocolate Chip Skillet Cookie.
There’s something undeniably delightful about a warm, gooey chocolate chip cookie, especially when it’s baked in a skillet. This Whole Wheat Chocolate Chip Skillet Cookie is a twist on the classic, marrying the rich flavors of butter and chocolate with the wholesome goodness of whole wheat flour. It’s the perfect dessert for a cozy night in, an impressive treat for guests, or a special way to celebrate a weekend. And the best part? It’s simple to make and offers a comforting, nostalgic taste that everyone loves.
Why This Recipe Belongs in Your Rotation
This Whole Wheat Chocolate Chip Skillet Cookie is not just another dessert; it’s a versatile and delightful addition to your baking repertoire. The use of whole wheat flour provides a nutty flavor and a boost of fiber, making each bite a little more satisfying than the typical cookie. It’s perfect for family gatherings, game nights, or simply indulging yourself after a long day. Plus, it’s easy to whip up in just one skillet, minimizing cleanup and maximizing enjoyment. Whether you serve it warm with a scoop of ice cream or straight from the skillet, this recipe is sure to become a beloved favorite.
Ingredient Checklist
- 1 1/2 sticks (3/4 cup) salted grass-fed butter, softened – for that rich, creamy base.
- 2 eggs – to bind everything together and add moisture.
- 3/4 cup real maple syrup – a natural sweetener that pairs beautifully with chocolate.
- 2 teaspoons vanilla extract – for a warm, aromatic flavor.
- 2 cups white whole wheat flour or whole wheat pastry flour – the star of the show, adding wholesome goodness.
- 1 teaspoon baking soda – to help the cookie rise and become perfectly chewy.
- 1 1/2 cups dark or semi-sweet chocolate chips – the more, the merrier when it comes to chocolate!
What’s in the Gear List
- Skillet – a 10 to 12-inch cast iron or oven-safe skillet works best.
- Mixing bowls – for combining your wet and dry ingredients.
- Whisk – to mix your ingredients thoroughly.
- Spatula – for spreading the cookie dough evenly in the skillet.
- Parchment paper (optional) – to line your skillet for easy cleanup.
Cook Whole Wheat Chocolate Chip Skillet Cookie. Like This
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookie bakes evenly and comes out perfectly golden.
Step 2: Cream the Butter and Sweeteners
In a large mixing bowl, combine the softened grass-fed butter and real maple syrup. Use a whisk to cream them together until the mixture is smooth and well-blended. This will create a nice, fluffy base for your cookie.
Step 3: Add Eggs and Vanilla
Crack the two eggs into the bowl and add the vanilla extract. Whisk everything together until fully incorporated, creating a rich and creamy mixture.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the white whole wheat flour and baking soda. This step helps evenly distribute the baking soda throughout the flour, which is crucial for proper rising.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Stir using a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Step 6: Fold in the Chocolate Chips
Gently fold in the dark or semi-sweet chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
Step 7: Transfer to Skillet
If desired, line your skillet with parchment paper for easy removal later. Pour the cookie dough into the skillet, spreading it evenly with your spatula to ensure a uniform thickness.
Step 8: Bake to Perfection
Place the skillet in the preheated oven and bake for about 25-30 minutes, or until the edges are golden brown and the center is set but still slightly soft. You want that perfect balance between chewy and gooey!
Step 9: Cool and Serve
Once baked, remove the skillet from the oven and let it cool for a few minutes. Serve warm, either straight from the skillet or cut into slices, and enjoy the ooey-gooey chocolate goodness.
Adaptations for Special Diets
- Dairy-free: Substitute the grass-fed butter with coconut oil or a dairy-free butter alternative.
- Gluten-free: Use a gluten-free all-purpose flour blend in place of whole wheat flour.
- Refined sugar-free: Replace maple syrup with a sugar-free syrup or a blend of mashed bananas and nut butter.
- Vegan: Use flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water for each egg) and a vegan butter substitute.
Watch Outs & How to Fix
When baking the Whole Wheat Chocolate Chip Skillet Cookie, there are a few common pitfalls to avoid:
- Overmixing: This can lead to a dense cookie. Mix just until combined.
- Underbaking: If you pull it out too soon, the center won’t set. If you notice it’s too soft, give it a few more minutes.
- Burning the edges: If your skillet is darker, it may cook faster. Keep an eye on it to ensure even baking.
Save for Later: Storage Tips
Once your Whole Wheat Chocolate Chip Skillet Cookie has cooled, you can store any leftovers (if there are any!) in an airtight container. It will stay fresh at room temperature for 3-4 days. For longer storage, you can keep it in the refrigerator for up to a week. If you want to enjoy it later, slice the cookie into wedges, wrap them individually in plastic wrap, and freeze for up to 3 months. Just pop them in the microwave for a few seconds to warm up when you’re ready to indulge!
Questions People Ask
Can I use regular all-purpose flour instead of whole wheat flour?
Absolutely! While the whole wheat flour adds a lovely nutty flavor and nutrition, all-purpose flour will work just fine. The texture may be slightly different, but it will still be delicious.
How do I know when my skillet cookie is done baking?
The edges should be golden brown, and the center should look set but slightly soft. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
Can I add nuts to this recipe?
Yes, feel free to throw in some chopped walnuts or pecans for an added crunch. Just be sure to adjust the amount of chocolate chips if you want to keep the balance of flavors.
What can I serve with my skillet cookie?
This cookie is delightful on its own, but you can elevate it with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or even some fresh berries for a touch of freshness.
Ready, Set, Cook
There you have it! The Whole Wheat Chocolate Chip Skillet Cookie is a fantastic dessert that marries the classic flavors we all adore with a wholesome twist. It’s simple to prepare, perfect for sharing, and undeniably delicious. So gather your ingredients, heat up that skillet, and get ready to indulge in a warm, gooey treat that will satisfy your sweet cravings and leave you wanting more. Happy baking!
Whole Wheat Chocolate Chip Skillet Cookie.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened grass-fed butter and real maple syrup. Use a whisk to cream them together until smooth.
- Crack the two eggs into the bowl and add the vanilla extract. Whisk until fully incorporated.
- In a separate bowl, whisk together the white whole wheat flour and baking soda.
- Gradually add the dry mixture to the wet ingredients. Stir with a spatula until just combined.
- Gently fold in the chocolate chips.
- If desired, line your skillet with parchment paper. Pour the cookie dough into the skillet, spreading it evenly.
- Place the skillet in the preheated oven and bake for about 25-30 minutes.
- Once baked, remove from the oven and let it cool for a few minutes before serving.
Notes
- Substitute butter with coconut oil for a dairy-free option.
- Use a gluten-free flour blend for a gluten-free version.
- Store leftovers in an airtight container at room temperature for up to 4 days.
