Hello, I’m Cristina from I Say Nomato! Today I’m sharing a recipe that is seriously mind-blowingly delicious! This Double Chocolate Skillet Cookie with Pecans and Salted Caramel is perfect for my fellow chocoholics!
It starts with creamed butter and sugar, as all good recipes do. Then slowly add your dry ingredients, pecans and chocolate chunks. The dough will be very clumpy, but that just makes it easier to mould later on!
I will not judge you if you sneak some of the dough… just make sure you know your eggs & flour are safe!
Next, take about half of your dough, and press flat on the bottom of an ungreased, large skillet (mine is about 9″ in diameter).
Drizzle that salted caramel in the centre, making sure to leave to leave a border around the edges for sealing that caramel in there…
Carefully cover with the rest of your dough.
Bake in the oven, and try not to pull it out ahead of time! You’ll know it’s done when a toothpick comes out clean.
And ooooooh myyyyy
Serve with some vanilla ice cream….
The centre is pure gooey deliciousness, and the outside is perfectly chewy – like the most perfect brownies you have ever eaten. But it’s a cookie. One, giant cookie. You can share with your friends and family.
Or not, because remember, it’s only one cookie 😉
1¼ cups room temperature butter or block margarine
2 cups white sugar
2 tsp vanilla
¾ cups cocoa powder
2 cups flour
1 tsp baking powder
½ tsp salt
2 cups chocolate chunks (chips work too!)
1 cup crushed pecans
1/4 cup caramel
3 tsp sea salt (or to taste! Table salt works too, I just love the big grains of salt for texture!)
Heat oven to 325°F.
Cream butter and sugar and they are light and fluffy.
Add the eggs and vanilla, and mix until completely combined. Set aside.
In a separate bowl, mix cocoa powder, flour, baking soda and salt.
Slowly add the dry ingredients to the wet ingredients, mixing as you go. Make sure to scrape the sides of the bowl until everything is completely combined. The dough will be very stiff and chunky!
Stir in the chocolate chunks and pecans
Take about half the dough and flatten out on a 9″ ungreased cast iron skilllet with your hands.
Mix the caramel and salt, and pour in the middle of the cookie, making sure to leave a border around the edge.
Spread the rest of the dough carefully over the caramel, making sure to seal any cracks and cover any exposed caramel.
Bake for about 25-35 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool for five minutes, and serve with vanilla ice cream!
Latest posts by Cristina Atisaynomato (see all)
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