Whole Wheat and Chocolate Chip Skillet Cookie

I made these last night after seeing the previous review and being intriguted by the idea of baking a giant cookie in a skillet. My daughters were too!

It is a stiff dough, and best to work with a stand mixer paddle attachment if you have one. I found that I underbaked it a little and had to pop it back in the oven to make sure the center had set - with such a thick cookie you do have to watch out for this. Especially since with whole wheat flour it will look fairly brown before it's actually done.

Also, make sure your skillet is clean! I use our deep cast iron skillet for bacon and onions and usually just give it a rinse before putting it away. Luckily I checked and made sure it was as minimally bacony and oniony before making this!

Update - I have since made the original recipe just as regular sized cookies, and I prefer it. The large one was good, and might be fun for a party, but regular cookies are just so conveniently sized (and you can freeze them, etc).

The most painful part of making chocolate chip cookies (other than acknowledging all the calories) is forming individual cookies. I was immediately drawn to this recipe for 2 reasons: it cooks as a single large cookie (in a skillet), and it uses whole wheat flour.

I found the dough to be very stiff, but it seemed to bake up OK. The cookies had a nice whole wheat flavor, which I loved, but it might not appeal to everyone. They also had a good salt/sweet thing going on.

A dangerous aspect of these cookies - its too easy to keep slicing a tiny bit more, and then a tiny bit more...

If I remake these, I will definitely be adding walnuts. And I didn't have bar chocolate, so used chocolate chips.