Our friends came over to check out our new home the other night (though our house is totally not yet ready for primetime viewing), and although D and I totally bailed on making dinner (we ordered pizza from our favorite local place, though this time the margherita pizza inexplicably arrived with chicken on top, le sigh), I did want to at least make a nice dessert to share. My first thought was to make a skillet brownie (Midwest Living recently featured a delicious-looking recipe for a caramel-pecan skillet brownie), but alas, one member of our household does not like brownies (and it's not the furry member that can't eat chocolate anyway).
So ... still with a skillet in mind, I decided to make a ginormous skillet cookie instead. Given its size, it's perfect for sharing, and given that it's a cookie recipe, it's super simple to make. (Seriously, how many times have I typed the phrase "super simple" this week? I do love me some simple recipes, though. I can't deny that.) The only ingredient I needed to pick up for this dessert was a pint of good vanilla ice cream, as we typically do not have any on hand (since I cannot be trusted around an open container of ice cream, it's really for the best).
All this to say that this chocolate chip pecan skillet cookie is delicious, and I can imagine that slathering it with a caramel or hot fudge sauce before serving would make it even more decadent. In fact, I think I might have to try that option tonight. Thank goodness for cookie leftovers.
Chocolate Chip Pecan Skillet Cookie (printer-friendly version)
makes eight servings
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
1/2 cup chopped pecans
1. Preheat the oven to 350 degrees.
2. Lightly oil the bottom and sides of an 8- or 10-inch cast-iron skillet with a neutral oil (such as vegetable or canola oil).
3. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
4. In the bowl of an electric mixer with the paddle attached, cream together the butter and sugars at high speed until light and creamy, about 2 minutes. Add in the egg and beat to combine, scraping down the sides as necessary with a rubber spatula. Beat in the vanilla extract. Slowly stir in the flour mixture. Then, stir in the chocolate chips and chopped pecans by hand.
5. Turn the dough out into the prepped skillet and use your fingertips to press the dough evenly into the bottom of the skillet.
6. Bake in the oven 40-45 minutes, or until the sides are lightly browned, and the middle has set. Remove the skillet from the oven and place on a wire rack to cool for at least 20 minutes. Serve warm or room temperature with a generous scoop of vanilla ice cream.
(adapted from this Martha Stewart recipe)
makes eight servings
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
1/2 cup chopped pecans
1. Preheat the oven to 350 degrees.
2. Lightly oil the bottom and sides of an 8- or 10-inch cast-iron skillet with a neutral oil (such as vegetable or canola oil).
3. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
4. In the bowl of an electric mixer with the paddle attached, cream together the butter and sugars at high speed until light and creamy, about 2 minutes. Add in the egg and beat to combine, scraping down the sides as necessary with a rubber spatula. Beat in the vanilla extract. Slowly stir in the flour mixture. Then, stir in the chocolate chips and chopped pecans by hand.
5. Turn the dough out into the prepped skillet and use your fingertips to press the dough evenly into the bottom of the skillet.
6. Bake in the oven 40-45 minutes, or until the sides are lightly browned, and the middle has set. Remove the skillet from the oven and place on a wire rack to cool for at least 20 minutes. Serve warm or room temperature with a generous scoop of vanilla ice cream.
(adapted from this Martha Stewart recipe)
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