Chocolate Pecan Skillet Cookies
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 716, total fat 41 G., saturated fats 14 G., proteins 9 G., carbohydrates 85 G., fiber 6 G., cholesterol 96 mg, sodium 376 mg, sugar 55 G.
Calories 716, total fat 41 G., saturated fats 14 G., proteins 9 G., carbohydrates 85 G., fiber 6 G., cholesterol 96 mg, sodium 376 mg, sugar 55 G.
These giant chocolate chip cookies, with a soft center and crispy exterior, are perfect for sharing. Baked in a cast iron skillet, they achieve a texture difficult to achieve in standard-sized cookies. Serve them warm from the pan, cut into slices like a pie, and top with vanilla ice cream. Your guests will love these treats after just one bite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 165 g unsalted butter
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs, beaten
- 2 cups premium flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon fine salt
- 3/4 tsp baking soda
- 2 tbsp. 220g pecan halves, coarsely chopped
- Vanilla ice cream for serving (optional)
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Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 175°C.
- In a 25 cm cast iron skillet, melt the butter over medium heat for 2-3 minutes, then let cool for 5 minutes. In a large bowl, whisk together the brown sugar, granulated sugar, vanilla extract, and eggs until smooth. Pour in the butter from the skillet and whisk until smooth. Do not wipe the skillet clean.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Using a rubber spatula, fold the flour and egg mixtures into the dough, being careful not to overmix. Set aside 1/4 cup of the pecans; fold the rest into the dough.
- Pour the batter into the greased pan, gently spreading it out to the edges and smoothing the surface. Sprinkle the remaining 1/4 cup pecans on top and press lightly with a rubber spatula to adhere them to the batter. Bake until the tops of the cookies are cracked, the edges are lightly browned and crisp, and the center still comes out soft when pressed lightly, 40-45 minutes. Cool in the pan on a wire rack for 15 minutes. Slice the cookies into wedges and serve warm with ice cream, if desired.
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