Do you snicker a bit to yourself at people who order a Super Size Big Mac meal with a large Diet Coke? If you do, you’re not alone. It is a bit…ironic. But you know what? I say the glass is (almost always) half full and that person is saving several hundred calories and loads of sugar…even if there are plenty of other nutritional short-comings pitfalls in the meal.
Similarly, this whole wheat skillet cookie. Sure, “whole wheat” and “cookie” is what caught my eye, and then the ingredient list made my scratch my head. At first, in slight disappointment (because really, who doesn’t want the most amazing cookie ever to come in a low-calorie version?) but then in delight: my parents were coming to town! Calories to share! And sharing is caring, right? 
So while this cookie is made with whole wheat flour, it does contain plentiful amounts of butter, sugar, and chocolate. So call me crazy, but I do see this cookie’s upside: fiber! And deliciousness! It was the perfect way to end an amazing meal of Cheesy Baked Artichoke Dip, Olive Oil & Rosemary Rolls, and Weeknight Bolognese. Glass half full, folks…glass half full
Whole Wheat Chocolate Chip Skillet Cookie from 101 Cookbooks
3 cups (13.5 oz or 380 g.) whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/4 tsp fine grain sea salt
2 sticks (8 oz or 225 g.) cold unsalted butter, cut into 1/2-inch pieces, plus more for buttering the skillet
1 cup (5 oz. or 140 g.) dark brown sugar
1 cup (7 oz. or 200 g.) sugar
2 large eggs
2 tsp pure vanilla extract
8 7 oz. (225 g.) bittersweet chocolate, roughly chopped into 1/4 to 1/2-inch pieces
Directions:
Preheat the oven to 350 F / 175 C degree oven, with a rack in the middle. Butter a 10-12 inch oven-proof or cast iron 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.
Sift the dry ingredients into a large bowl.
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.
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 (I used a 12″ cast iron 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.
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. Yield: One large skillet cookie (16 servings).
Nutrition Information (for 1/16th): 340 calories; 16.9 g. fat; 27 mg. cholesterol; 308 mg. sodium; 46.5 g. carbohydrate; 3.1 g. fiber; 4.6 g. protein
Result: Absolutely amazing, a must-make dessert! These would be so fun to decorate with icing for birthdays and special occasions to change things up from a traditional cake. Cookie cake! Make it for a crowd, folks…it’s dangerously good! Enjoy! P.S. I didn’t reduce the chocolate quantity by 1 ounce to be difficult of cut calories, I simply purchased 2-3.5 ounce bars and figured that was close enough!
The game last night was a blast! My voice is sore today from all my cheering! And I even scurried home from work to squeeze in a run before the fun 
Question: Chocolate chips or chocolate chunks in your cookies?
I don’t know that I’ve ever baked with chopped chocolate bars before, but it was glorious! My dad kept asking how I got so much gooey chocolate in the cookie
Half-way to Friday! Weee!
You have great taste! I made a version of Heidi’s skillet cookies last week, too…only I made a few sub’s and added protein powder. It was fabulous!
Speaking for the “rents” (short for parents), that skillet cookie got all thumbs up. YUMMMMY! Can’t wait to return to that test kitchen on OHio.
i love chocolate disks in my cookies! i was recently introduced to them by a friend. they’re in between chips and chunks – ghirardelli makes the most amazing 60% cocoa ones. i highly recommend them for cookies! and this recipe alone makes me want to buy an iron skillet.
Hey – you can’t always create healthier desserts, sometimes you’ve just got to have the real thing. I too would have to wait until I had company visiting though to make this…otherwise it would disappear a sliver at a time.
Yum, that looks amazing. My B-day is tomorrow and a treat is inorder. I know exactly whatI’m making now!
A restaurant I used to LOVE in college made this crazy chocolate chip skillet cookie topped with ice cream… two of us would go have lunch there just so we could order dessert…
l like the way you think!
since I have started ww, when I bake with chocolate, for the most part, I try to buy really good chocolate, because lets face it, if you are going to eat those points, they might as well be worth it! so yes, I have bought candy bars and chopped them up…because the bars are always better chocolate then the bag of chips….but I still use chips occasionally too!
That cookie looks amazing!
I am totally that person who orders a Big Mac and Diet Coke. Big Mac = not the greatest choice. Big Mac + sugary soda = even worse choice. What can I say?I have a “Big Mac Attack” a few times a year, might as well minimize the damage.
Oh goodness this looks good. If I ever go back to eating sugar like it’s my job, this is what I’m making first. (With chocolate chips, not chunks.) It reminds me of the best skillet cookie I’ve ever had. It was at the horrible ESPN Zone. The real food sucks but I’d go back for that cookie. So good.
The restaurant BJ’s calls those pizzookies! Pizza-Cookies! yum.
You had me at chocolate chip cookie. That looks amazing. Simply amazing.
Swooooon.
That is all.
Mmmm….that reminds me of BLONDIES! We made blondies all.the.time as kids. Never cookies, always blondies. And I’m definitely a chocolate chunk girl.
The thickness of these makes this recipe look heavenly! I’ve been seeing a lot of skillet-based cookie recipes, which have really caught my eye. Looks similar to a homemade cookie cake. And nothing wrong with a little added fiber in your cookies!
I almost always use chocolate chips, out of habit and convenience. But chocolate chunks are by far superior in my opinion!
I always take the opportunity to make more “splurge worthy” dishes when I have company so I can share! This looks delish with a litte bit of vanilla frozen yogurt, and i’d be set!!
MEGA YUM!!! And I love that your parents commented too.
That looks delicious!! I’ll take either, but I prefer chocolate chunks in my cookies.
Nicole – first off, thanks for all your continued supportive comments – it means a lot!! Hannah’s birthday is next week – she would love this!!
This looks phenomenal, Nicole! You can’t go wrong sharing something as amazing as this!
MUST MAKE SOON.
I’m going to have to invite people over for dinner just so I can make this for dessert!
Oh my oh my Nicole, it looks so good! I take any healthy upgrade I can so bring on the whole wheat cookie please
This looks amazing. Yet another example that “moderation not deprivation” is what works for most of us. Chocolate chunks all the way, given the choice!!! Thanks for this yummy looking recipe, have a great day.
This would be so fun to serve at a dinner party! Warm and with ice cream