Chocolate Chip Skillet Cookie
One giant chocolate chip skillet cookie topped with your favorite ice cream and best enjoyed with good company.
Ingredients
- 1 cup chopped pecans
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs at room temperature
- 2 large egg yolks at room temperature
- 1 Tbsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 cups semisweet chocolate chips
- Course sea salt optional
- Vanilla bean ice cream optional
Instructions
- Preheat oven to 350°F. Spray a 12-inch cast-iron skillet or other oven-safe skillet with cooking spray.
- Place pecans on a small baking sheet; bake 10 minutes or until lightly toasted and fragrant. Set aside to cool
- Whisk butter and sugars in a large bowl 2 to 3 minutes or until light, glossy, and mixture runs off whisk in a ribbon fashion when lifted from bowl.
- Whisk in eggs and egg yolks, one at a time, beating well after each addition. Whisk in vanilla.
- Add flour, baking soda, and salt, and stir using a wooden spoon or rubber spatula until flour is just incorporated. Stir in chocolate chips and toasted pecans.
- Spoon batter into prepared skillet and press down into an even layer using the back of a spoon or spatula. Lightly sprinkle with desired amount of sea salt.
- Bake 20 to 22 minutes or until edges are golden brown and center is still slightly gooey. Serve warm from oven with vanilla bean ice cream.