Ingredients
- SUNDAES
- 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)
Details
Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from keyingredient.com
Preparation
Step 1
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. Alternatively, use a 9-inch cast iron skillet or ovenproof nonstick pan and bake the large skillet cookie for 35-40 minutes.
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