Loaded Skillet Cookie
Your ingredients are pretty much the same as required for chocolate chip cookies, but you’ll be pressing the entire dough into the bottom of a cast iron skillet, or other heavy, shallow skillet that is oven-proof.
You don’t have to look to your Cracker Barrel or Tractor Supply store for a cast iron skillet; many are sold online. You can now find lighter cast iron pans, which are really nice.
I chose to use a mix of all-purpose flour and bread flour, to bring a little extra chewiness to the cookie. Bread flour is one of those unassuming flours that are ignored on the grocery store shelf unless you bake loaves of bread from home. If you don’t have bread flour, and don’t want to buy a bag, use 2 cups of all-purpose flour.
My Loaded Skillet Cookie recipe uses toffee bits. Heath brand also sells “Bits O’ Brickle,” which is English toffee with chocolate. Either product would be delicious in this.
Toasting your pecans will bring out their flavor. I would not skip this step. Toasted pecans are much more flavorful than untoasted.
Don’t forget the vanilla ice cream and caramel sauce, or my Salted Caramel!
Enjoy!
Loaded Skillet Cookie
Equipment
- 12" cast iron skillet
Ingredients
- 1/2 cup bread flour (60g)
- 1 1/2 cups all-purpose flour (180 g)
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups unsalted butter, softened
- 2 teaspoons vanilla extract
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 cup toffee bits
- 1/2 cup pecans, chopped toasted
- 1 3/4 cups semi-sweet chocolate chips, divided
- Vanilla ice cream, for serving
- Caramel sauce, or my Salted Caramel, for serving
Instructions
- Preheat the oven to 350 degrees. Grease a 12” cast iron skillet. I use my cake release/goop. A light spray of non-stick spray or a couple of tablespoons of shortening will work well, too.
- In a medium bowl, whisk the flours, salt, baking soda, and baking powder together. Set aside.
- In a stand mixer bowl, combine the butter, vanilla, and sugars on medium until light and fluffy, approximately 2 minutes. Alternatively, you can use a hand-held mixer.
- On medium-low, add the eggs, blending well after each addition.
- Add the flour mixture and blend on low until almost all the flour has been incorporated.
- Stir in the toffee, pecans, and 1 ½ cups chocolate chips. Combine all the ingredients together.
- Gently and evenly press the cookie dough into the skillet. Sprinkle the remaining ¼ cup chocolate chips over the top.
- Bake the cookie in the preheated oven for 30 to 35 minutes or until just baked in the middle, a toothpick inserted comes out clean, no wet batter.
- Remove from the oven and allow the cookie to cool for 15 to 20 minutes or longer before cutting into wedges. (Or just dive in with some friends and spoons!)
- For a really loaded cookie, serve with vanilla ice cream and caramel.
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