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Skillet Chocolate Chip Walnut Cookie

Off the grill came the summer corn and the veggie burgers, onto the grill went the skillet full of cookie dough. Thirty minutes later we were diving into a warm skillet chocolate chip walnut cookie, baked under the lid of a propane grill.

Skillet Chocolate Chip Walnut Cookie | Letty's Kitchen

I’d planned to serve a giant chocolate chip cookie for dessert, but it was so warm, I couldn’t bring myself to turn on the oven in our little trailer. So I baked our skillet cookie outside—on the already hot grill! I’m telling you, this mega one-pan cookie is what they call a repeater—a treat you’ll be making again and again.

Baked on the grill or in a regular kitchen oven, in summer’s heat or winter’s chill, there’ll be no dolloping dough on baking sheets. Mix the ingredients in one bowl, spread the batter in a cast iron skillet, and bake–easy peasy.

ingredients for Skillet Chocolate Chip Walnut Cookie | Letty's Kitchen

The recipe has both honey and organic cane sugar, which are blended into melted butter and canola oil. Thanks to the honey and canola oil, the cookie stays soft, like a brownie, even the next day. Mild-flavored “white” whole wheat flour gives this big cooky a nutritional nudge, and crunchy astringent-skinned walnuts balance out the chocolate morsel sweetness.

mixing batter for Skillet Chocolate Chip Walnut Cookie | Letty's Kitchen

Kids love these giant cookies. So do grownups, says my 88 year old father-in-law, who kept declaring, “I can’t believe you cooked this on the grill.” Serve at the table, warm, right out of the pan. Add a candle, and turn it into a birthday cake cookie.

Seeing those cookie wedges cut like a pie makes me think how decadent they’d be with a scoop ice cream dripping over the top. With warm chocolate sauce–oh, yeah–chocolate chip walnut cookie sundaes!

Skillet Chocolate Chip Walnut Cookie | Letty's Kitchen

Confession: I first made this cookie at sea level, at our glamp camp in the Pacific Northwest. Back home in Park City, my cookie sunk in the middle and tasted much sweeter. Light bulb flash above head—duh–I forgot to adjust for our 7000 feet above sea level altitude!

Soooo… if you live at higher altitude, decrease the sugar by 1 1/2 tablespoons, add an extra tablespoon of flour, take away a pinch of the baking soda—and your high-altitude cookie will bake up like it does at sea level.

Gluten-free? Try these Chocolate Chip Almond Cookies.

Skillet Chocolate Chip Walnut Cookie recipe details:

  • Robbie says the chocolate overwhelms the cookie and to only put in half of the chocolate morsels. If you love chocolate like I do, ignore that advice and add the full cup of chips.
  • Use dark chocolate morsels, like Sunspire Organic 65% cacao, or Nestle 53% cacao.
  • During baking, the chocolate morsels sink to the bottom. Strictly for eye appeal, save a few to sprinkle on top of the hot cookie.
  • You can bake this skillet chocolate chip walnut cookie in a 350°F. oven and it will come out just as yummy golden brown.
  • Grills are all different, to say the least. On a 3-burner Weber, I get a consistent 350°F with the middle burner off, and the top and bottom burners on low.

Skillet Chocolate Chip Walnut Cookie | Letty's Kitchen

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Skillet Chocolate Chip Walnut Cookie | Letty's Kitchen
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Skillet Chocolate Chip Walnut Cookie
Whether you bake your cookie outdoors on the grill, or in your kitchen oven, here is one awesome chocolaty treat! *Know that the bottom of the cookie will be a teensy darker when baked on the grill. Baking tip: Measure the oil first, and pour into the mixing bowl. Use the same measuring cup--without washing—to measure the honey; it will easily flow out of the cup.
Ingredients
  • 4 tablespoons unsalted butter
  • ¼ cup canola or grapeseed oil
  • ½ cup organic cane sugar
  • ¼ cup honey
  • 1 cup and 2 tablespoons white whole wheat flour (see note)
  • ½ teaspoon baking soda
  • ½ teaspoon Real Salt
  • 1 egg , lightly beaten
  • ½ teaspoon vanilla extract
  • ¾ to 1 cup chocolate morsels (see note)
  • ½ cup chopped walnuts
Instructions
  1. Heat a gas grill so it holds 350°F temperature when the lid is closed. (On a 3-burner Weber, turn the middle burner off, and the top and bottom burners to low.) Experiment with your grill, getting to know where the hot spots are—grills are all different, to say the least.
  2. Alternatively, preheat the oven to 350°F.
  3. Lightly spray a seasoned 10-inch cast iron skillet with cooking spray. In a medium bowl, melt the butter with oil, over a pan with gently simmering water, or on top of the heated grill. Let cool a minute or so. Using a spoon, stir in the sugar and honey.
  4. Sift or whisk the flour with the baking soda and salt, until you are sure the soda and salt are evenly distributed. Add the egg and vanilla to the sugar mixture, then immediately stir in the flour mixture, stirring until the batter is smooth. Stir in the chocolate morsels and walnuts. Spread the batter in the prepared skillet.
  5. If using a grill, bake 25 to 30 minutes, with the lid closed, keeping the grill temperature as close to 350°F as possible. Occasionally rotate the skillet 90 degrees. The time will depend on how often you open the grill lid. If using a regular oven, bake 18 to 20 minutes.
  6. Bake until the middle of the cookie is set, no longer raw. It will continue to cook in the pan; when the cookie is cooked in the middle, pull it off the grill.
  7. Let cool 10 minutes before cutting into wedges.
Recipe Notes
    Stir in 1 cup of chocolate morsels, or up to 1/2 cup less—the amount of chocolate is your choice.
  • I used white whole wheat flour, which is has a milder whole wheat flavor.

10 comments

  • kathryn deckert

    Grilling a chocolate chip cookie?? How cool is that??My grandsons would think that is so much fun. Hope you’re good Kathry Reply · 27 August, 2015

    • Letty

      Send photo when you make it with the grands! Fun to bake and surprise everyone! Reply · 27 August, 2015

  • now just plop a giant scoop of vanilla ice cream in the middle and I’ll be perfect. Reply · 27 August, 2015

  • I want to try this! Just to be clear. When you say “lid closed” you mean the grill not the skillet, right? GREG Reply · 1 September, 2015

    • Letty

      Yup, lid on grill closed. Reply · 3 September, 2015

  • What a fabulous idea! I have to try this. And love the addition of honey. I’m with you- sorry, Robby- the more chocolate chips the better! Reply · 1 September, 2015

  • Letty,
    Love this recipe, especially the high altitude notes! Very important for our mountain bakers, thanks so much. Hope you enjoy your link in www. highaltitudebaking.com website! Reply · 3 September, 2015

    • Letty

      Thanks Susan. Love your new website–thanks for the link! Reply · 3 September, 2015

  • jackie reeves

    Hi Letty! I made this cookie in a cast iron skillet and baked it in my sun oven here in the gorge…it was fabulous! Reply · 2 October, 2015

    • Awesome Jackie! Skillet cookie in a solar oven! Glad to hear it was a grand success! Reply · 2 October, 2015

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