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Chocolate Chunk Skillet Cookies with Toasted Coconut and Pecans

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Serves 8

These cookies are excellent made into sundaes; the slight dip in the middle of a mini skillet cookie makes a perfect hollow for the ice cream. If you don't have mini skillets, you can bake these as one big cookie in an 8-inch skillet.

  • 3 oz. (6 Tbs.) unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 4-1/2 oz. (1 cup) all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 cup sweetened flaked coconut, toasted
  • 1-1/2 oz. chopped bittersweet chocolate (1/3 cup)
  • 1/2 cup pecans, toasted and coarsely chopped
  • Hot fudge sauce, whipped cream, and cherries, for serving (optional)

Position a rack in the center of the oven and heat to 325°F.

In a large bowl, combine the butter and the two sugars, and stir until smooth. Add the egg and vanilla, and stir until combined.

Add the flour, baking soda, and salt, and stir to combine. Fold in the coconut, chocolate, and pecans. Transfer to 8 mini (3-1/2-inch) cast-iron skillets (or one heavy-duty 8-inch ovenproof skillet), smooth the tops, and bake on a rimmed baking sheet until the cookies begin to pull away from the side of the pans and the centers look set, 22 to 28 minutes (one 8-inch cookie will take about 10 minutes longer to bake). Let cool slightly before serving.

nutrition information (per serving):
Calories (kcal): 360, Fat Calories (kcal): 170, Fat (g): 19, Saturated Fat (g): 10, Polyunsaturated Fat (g): 2, Monounsaturated Fat (g): 6, Cholesterol (mg): 45, Sodium (mg): 200, Carbohydrates (g): 45, Fiber (g): 2, Sugar (g): 26, Protein (g): 4

Photo: Scott Phillips

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