Chocolate Pecan Skillet Cookie
“Bake up the ultimate shareable cookie. For variety, replace the chocolate chips with an equal quantity of M&M’s or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries.” —James Schend, Pleasant Prairie, Wisconsin
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 1 cup butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1-1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup 60% cacao bittersweet chocolate baking chips
- 1 cup chopped pecan toasted
- vanilla ice cream optional
- Preheat oven to 350°. In a 12-in. cast-iron skillet, heat butter in oven as it preheats. Meanwhile, in a large bowl, stir together sugar and brown sugar. When butter is almost melted, remove skillet from oven and swirl butter until completely melted. Stir butter into sugar mixture; set skillet aside.
- Beat eggs and vanilla into sugar mixture. In another bowl, whisk together flour, baking soda and salt; gradually beat into sugar mixture. Stir in chocolate chips and nuts. Spread mixture into buttered skillet.
- Bake until toothpick inserted in centre comes out with moist crumbs and top is golden brown, 35-40 minutes. Serve warm, with vanilla ice cream if desired.
Test Kitchen tips
- This cookie may be prepared in four 6-in. cast-iron skillets. Just brush skillets with melted butter before adding dough. Bake 25-30 minutes.
- For a dairy-free option, substitute shortening or nondairy margarine for the butter.
1 serving: 528 calories, 27g fat (13g saturated fat), 72mg cholesterol, 378mg sodium, 69g carbohydrate (43g sugars, 3g fiber), 6g protein.