CHOCOLATE CHIP PECAN COOKIE
BY
Nataly
Nataly
1 stick butter (unsalted, softened to room temperature, plus 1 tablespoon)
1/2 cup pecans
1 teaspoon salt (divided)
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 cup dark chocolate chips
TO SERVE
2 pints vanilla bean ice cream
1 cup chocolate syrup
1 cup caramel sauce
pinch flaky sea salt (optional)
step-by-step directions
Preheat oven to 375ºF.
In a medium sauté pan, add 1 tablespoon of butter, pecans and 1/2 teaspoon of salt, and place over medium heat. Toast the nuts until fragrant, stirring frequently, about 2 minutes. Continue to cook until the butter has browned. Remove from heat and set aside to cool.
Wet Ingredients: In a large mixing bowl, add 1 stick of butter, brown sugar and granulated sugar. Using an electric mixer, beat until well combined. Add the vanilla and the egg, stir just until incorporated. Set aside.
Dry Ingredients: In a separate, large mixing bowl, add the flour, baking powder and 1/2 teaspoon of salt, and whisk to combine. Set aside.
With the mixer on low, gradually add the dry ingredients into the wet ingredients. Using a rubber spatula, fold in the chocolate chips and the toasted pecans. Divide mixture into 6, 4-inch cast iron skillet, transfer cookie dough and spread into an even layer. Place in the oven to bake for 10-12 minutes. Remove from oven and allow to cool for a few minutes.
To serve, top with a scoop of vanilla ice cream, chocolate sauce, caramel sauce and a pinch of flaky sea salt.
Helpful Tip: Use individual gratin dishes or make a big skillet cookie in a large cast iron pan or ovenproof nonstick skillet.