Chocolate Chunk Skillet Cookies with Toasted Coconut and Pecans

https://www.finecooking.com/recipe/chocolate-chunk-skillet-cookies-with-toasted-coconut-and-pecans

** Found in the April/May 2017 Issue of Fine Cooking.

These cookies are excellent made into sundaes; the slight dip in the middle of a mini skillet cookie makes a perfect hollow for the ice cream. If you don’t have mini skillets, you can bake these as one big cookie in an 8-inch skillet.

Ingredients

• 3 oz. (6 Tbs.) unsalted butter, softened
• 1/2 cup packed dark brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 4-1/2 oz. (1 cup) all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 cup sweetened flaked coconut, toasted
• 1-1/2 oz. chopped bittersweet chocolate (1/3 cup)
• 1/2 cup pecans, toasted and coarsely chopped
• Hot fudge sauce, whipped cream, and cherries, for serving (optional)

Preparation

• Position a rack in the center of the oven and heat to 325°F.
• In a large bowl, combine the butter and the two sugars, and stir until smooth. Add the egg and vanilla, and stir until combined. 
• Add the flour, baking soda, and salt, and stir to combine. Fold in the coconut, chocolate, and pecans. Transfer to 8 mini (3-1/2-inch) cast-iron skillets (or one heavy-duty 8-inch ovenproof skillet), smooth the tops, and bake on a rimmed baking sheet until the cookies begin to pull away from the side of the pans and the centers look set, 22 to 28 minutes (one 8-inch cookie will take about 10 minutes longer to bake). Let cool slightly before serving.