Skillet Chocolate Chip Walnut Cookie

Bake your cookie in a skillet and skip the scooping onto baking sheets. Made with whole wheat flour, half butter, half avocado oil, half honey, half  organic cane sugar–this one-bowl skillet chocolate chip walnut cookie is half healthy, half decadent!

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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.

Robbie’s Dad was visiting and I’d planned to serve a giant chocolate chip cookie for dessert. But it was 100 degrees F.!  I couldn’t bring myself to turn on the oven, 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, this skillet cookie makes cookies easy–no dolloping dough onto baking sheets! Mix the ingredients in one bowl, and bake all the batter in a cast iron skillet–easy peasy.

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The recipe has both honey and organic cane sugar, which are blended into melted butter and vegetable oil. Thanks to the honey and 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.

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. 

Poke in a candle and  call it a birthday cake cookie. Imagine a scoop of ice cream melting and dripping over the top of a pie-shape cookie wedge. With warm chocolate sauce–oh, yeah–chocolate chip walnut cookie sundaes!

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. For eye appeal, save a few chocolate chips to sprinkle on top of the hot cookie just as it comes out of the oven.
• I baked this skillet cookie to golden brown goodness on a 3-burner Weber, with the middle burner off, and the top and bottom burners on low. That gave me a consistent 350°F outdoor oven.

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5 from 2 votes

Skillet Chocolate Chip Walnut Cookie

Bake your skillet cookie in the kitchen oven or outdoors on the grill. Know that the bottom of the cookie will be a teensy darker when baked on the grill. Makes 1 (10-inch) cookie. 8 to 10 servings. Nutrition estimate is with 3/4 cup chocolate morsels.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: Vegetarian

Keyword: skillet cookie, chocolate chip walnut cookie

Servings: 10 servings

Author: Letty | @lettyskitchen

Ingredients

• 4 tablespoons unsalted butter
• ¼ cup avocado 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 fine sea salt
• 1 egg , lightly beaten
• ½ teaspoon vanilla extract
• ¾ to 1 cup chocolate morsels (see note)
• ½ cup chopped walnuts

Instructions

• Preheat the oven to 350°F.
• Alternatively, 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.
• 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.
• 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.
• If using a regular oven, bake 18 to 20 minutes.
• If using a grill, bake 25 to 30 minutes, with the lid closed, keeping the grill temperature as close to 350°F as possible. About every 5 minutes, rotate the skillet 90 degrees. Baking time will depend on how often you open the grill lid.
• Bake until the middle of the cookie is set, no longer raw. It will continue to cook in the pan, so, when the cookie is done in the middle, remove from oven or pull it off the grill.
• Let cool 10 minutes before cutting into wedges.

Notes

• Stir in 1 cup of chocolate morsels, or up to 1/2 cup less—the amount of chocolate is your choice.
• *** At higher altitudes, 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.
• I used white whole wheat flour which is has a milder whole wheat flavor.
• 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.

Nutrition

Calories: 238kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 178mg | Potassium: 49mg | Fiber: 2g | Sugar: 17g | Vitamin A: 165IU | Calcium: 18mg | Iron: 0.6mg

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