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Don't let your chocolate chip cookies fall flat! Make these decadent skillet cookies instead!
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Preheat oven to 375ºF. In a medium sauté pan, add 1 tablespoon of butter, pecans and 1/2 teaspoon of salt, and place over medium heat. Toast the nuts until fragrant, stirring frequently, about 2 minutes. Continue to cook until the butter has browned. Remove from heat and set aside to cool. Wet Ingredients: In a large mixing bowl, add 1 stick of butter, brown sugar and granulated sugar. Using an electric mixer, beat until well combined. Add the vanilla and the egg, stir just until incorporated. Set aside. Dry Ingredients: In a separate, large mixing bowl, add the flour, baking powder and 1/2 teaspoon of salt, and whisk to combine. Set aside. With the mixer on low, gradually add the dry ingredients into the wet ingredients. Using a rubber spatula, fold in the chocolate chips and the toasted pecans. Divide mixture into 6, 4-inch cast iron skillet, transfer cookie dough and spread into an even layer. Place in the oven to bake for 10-12 minutes. Remove from oven and allow to cool for a few minutes. To serve, top with a scoop of vanilla ice cream, chocolate sauce, caramel sauce and a pinch of flaky sea salt. Helpful Tip: Use individual gratin dishes. Alternatively, use a 9-inch cast iron skillet or ovenproof nonstick pan and bake the large skillet cookie for 35-40 minutes.
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