Giant Whole Wheat Chocolate Chip Cookies

This was the first time I baked cookies in a cast iron skillet. What a great idea!

Cookie dough pressed into a greased 11-inch cast iron pan.

It's easy enough to make cookie dough. This recipe (from Kim Boyce's Good to the Grain via 101cookbooks.com) makes it even easier because:

1. Cold butter is mixed with sugar. No need to let the butter gets to room temperature.
2. No need to drop and bake the cookies in batches. The dough is pressed into a skillet and bake in one piece.
3. It's 100% whole wheat! Super convenient when you're out of white flour.

I only used a cup of brown sugar plus 1/2 cup of white sugar and thought they were plenty sweet. The cookies definitely tasted best warm out of the oven. They were a little bit stale 3 days after (left in a cookie jar.) But that was easily fixed by popping them in a warm oven for a few minutes.