Best Showsthe Chewrecipeschocolate Chip Pecan Skillet Cookie Sundaes Carla Hall Recipes

Chocolate Pecan Skillet Cookie image

Provided by Food Network Kitchen

Categories dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) unsalted butter
1 cup packed light brown sugar
1 cup granulated sugar
1 tablespoon pure vanilla extract
2 large eggs, beaten
2 cups all-purpose flour (see Cook's Note)
1/2 cup unsweetened cocoa powder
1 teaspoon fine salt
3/4 teaspoon baking soda
2 cups pecan halves (8 ounces), roughly chopped
Vanilla ice cream, for serving, optional

Steps:

Position an oven rack in the center of the oven and preheat to 350 degrees F.
Melt the butter in a 10-inch cast-iron skillet over medium heat, 2 to 3 minutes, then set aside to cool 5 minutes. Whisk the brown sugar, granulated sugar, vanilla and eggs in a large bowl until smooth. Pour in the butter from the skillet and whisk until combined. Do not wipe out the skillet.
Whisk the flour, cocoa powder, salt and baking soda in a medium bowl. Stir the flour mixture into the egg mixture with a rubber spatula until just incorporated, being careful not to overmix. Stir in all but 1/4 cup of the pecans.
Scrape the dough into the buttered skillet, gently spreading it to the edges and making the top even. Sprinkle the remaining 1/4 cup pecans on top and press lightly with the rubber spatula to make them stick to the dough. Bake until the top is cracked, the edges are slightly browned and crisp and the center is still soft when gently pressed, 40 to 45 minutes. Cool in the skillet on a wire rack for 15 minutes. Cut into wedges and serve warm with ice cream if desired.

Skillet Cookie Sundae image

Provided by Ree Drummond : Food Network

Categories dessert

Time 55m

Yield 10 to 12 servings

Number Of Ingredients 15

2 sticks butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 eggs
2 cups all-purpose flour
2 heaping teaspoons instant coffee
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk chocolate chips
1 cup semisweet chocolate chips
Ice cream, such as vanilla, strawberry, mint chocolate chip or chocolate, for serving
Hot fudge, for serving
Canned whipped cream, for serving
Maraschino cherries, for serving

Steps:

Preheat the oven to 350 degrees F.
Cream together the butter, brown sugar and granulated sugar in a large bowl. Add the vanilla and eggs, mixing well. Combine the flour, instant coffee, baking soda and salt in a separate bowl. Add the dry ingredients to the wet ingredients in 3 batches, mixing after each one. Stir in the milk and semisweet chocolate chips.
Spread the mixture into a 10-inch skillet and bake until golden brown, 30 to 40 minutes. Remove the skillet from the oven, top the cookie with several scoops of your favorite ice cream, drizzle on some hot fudge and top with whipped cream and a cherry.