Toasted Coconut Chocolate Chip Skillet Cookie

Friends, baking really isn’t my thing. So I can assure you that when I put out a baking recipe it will be DAMN GOOD.

Sometimes I just don’t want to scoop cookie dough and that is when I make a skillet cookie. I love the flavour and texture of toasted coconut in cookies & then throw some chocolate in there, I mean.. What's not to love?!

Serve this skillet cookie in the centre of the kitchen table, hand your family some spoons and get into it!!!

Toasted Coconut Chocolate Chip Skillet Cookie

What you'll need:

Serves 4-6

Ingredients

½ cup unsweetened coconut (flaked or shredded)

½ cup unsalted butter, softened

½ cup white sugar

½ cup packed brown sugar

1 large egg, room temperature

1 tsp vanilla extract

1 ¼ cup all purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp kosher salt

½ cup chocolate chips

Vanilla ice cream (optional)

Steps:

Preheat oven to 350 degrees F

In a dry 10 inch cast iron or other ovenproof skillet, toast 1/2 cup coconut over medium-low heat until golden brown. Keep an eye on it, it will burn quickly! Once golden, immediately transfer to a plate & set aside. Wipe the skillet clean with a dry cloth to remove any coconut crumbs.

Grease the same skillet with cooking spray or a little butter. Set aside.

In a medium bowl mix together 1 1/4 cup flour, 1/2 tsp baking powder, 1/2 tsp baking soda & 1/2 salt. Set aside.

In a large bowl using a hand mixer (or a stand mixer) cream together 1/2 cup butter, 1/2 cup white sugar & 1/2 cup brown sugar. Scrape down the sides of the bowl, add the egg & 1 tsp of vanilla & mix until smooth. Scrape down the sides of the bowl again & add the dry ingredients. Mix on low until incorporated. Fold in 1/2 cup of chocolate chips & the 1/2 cup coconut you toasted earlier.

Transfer cookie dough into the greased skillet. Press down evenly with fingers.

Bake for 20-25 minutes. Or until the edges are golden brown and the top is starting to crack.

Serve warm with vanilla ice cream!

Happy eating!