Chewy, Chocolatey Pecan Skillet Cookie
Preheat the oven to 375. Place a non-stick cast iron skillet in the oven to preheat while you make the cookie batter.
Beat both sugars and the butter on medium speed until well creamy and fluffy, about five minutes. Add the cream cheese and beat for an additional two minutes. (Why cream cheese? Because it was in the fridge and needed to be used. It added a really nice flavor to the cookies.) Add the egg and vanilla and beat until well incorporated.
In a separate bowl, combine the flour, baking soda and salt. Add by spoonfuls to the batter, mixing on low speed, until all the flour mixture is incorporated. Stir in the chocolate chips and pecans by hand.
Take the hot skillet out of the oven, spray with non-stick spray, and spread the cookie batter into the skillet. There's no need to try to get it perfect; the batter will spread out evenly as it bakes.
Bake the cookie for 18-20 minutes. The top should be golden brown, the edges firm and the center set. Let cool for a few minutes, then serve in the skillet, if you like, topped with ice cream and your favorite ice cream toppings. Or cut into bars and serve individual cookie sundaes.We topped ours with mint chocolate chip ice cream, sliced strawberries and caramel sauce - an odd combination, I know, but it's all we had for toppings, and it was delicious! :)
Original Blog Post: Chewy, Chocolatey Pecan Skillet Cookie