Chocolate Chunk Coconut Pecan Skillet Cookie

Name: Chocolate Chunk Coconut Pecan Skillet Cookie
Total time: 1485 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 sticks salted butter, at room temperature; 1 cup brown sugar; 2 large eggs, at room temperature; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semi-sweet chocolate chips or chunks; 2/3 cup old fashioned oats; 2/3 cup chopped pecans; 2/3 cup unsweetened coconut flakes; 1 pinch flaky sea salt ((optional)); vanilla ice cream, for serving

A warm, gooey, shareable summer dessert made in one pan and topped with melty vanilla ice cream!

⏱️ 1485 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Hard 👁️ 15 views

👨‍🍳 Start Cooking

Chocolate Chunk Coconut Pecan Skillet Cookie

Foto: Half Baked Harvest

Ingredients

8 servings

2 sticks salted butter, at room temperature
1 cup brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips or chunks
2/3 cup old fashioned oats
2/3 cup chopped pecans
2/3 cup unsweetened coconut flakes
1 pinch flaky sea salt ((optional))
vanilla ice cream, for serving

Steps

1. In a large bowl, beat together the butter, brown sugar, and vanilla until combined. Beat in the eggs, one at a time, until combined. Add the flour, baking soda, and salt. Stir in the chocolate chips, oats, pecans, and coconut. 2. Optional: Cover the bowl and chill the dough overnight or up to 72 hours. This chill time allows the dough to develop even more flavor.3. When ready to bake, preheat the oven to 350°F (175° Celsius). Sprinkle a 10-inch oven-safe skillet with sea salt. 4. Grab the dough from the fridge and scoop mounds of cookie dough into the skillet, arranging in an even layer. Don't worry too much about making it perfect. 4. Bake for 30-35 minutes. Remove from the oven, let cool 5 minutes-ish. Add ice cream and sprinkle with sea salt (if desired). DIG in!