I feel like my mind is going a million miles per hour. This entire past week and weekend was a total blur. We’ve pretty much packed up a bunch of the house and put everything away so that we are ‘show ready.’ Any day now, we will be going on the market! It’s going to be so weird having the ‘for sale’ sign outside of our house. It’s been a quick four years but we are ready to get out of this current neighborhood and into a single family home with a big yard for Winston :)
It’s supposed to get up to the 70’s this week. The trees in the neighborhood are already starting to sprout and the birds are chirping away every morning. The dreaded return of bugs is coming. With Winston this spring/summer, I hope he doesn’t chase after a bee (or worse – a wasp) or something. Gah, I really am not an outdoorsy girl, haha
I took my love of coconut and chocolate and put them together into a skillet cookie for you. I know, I’m years behind on this skillet cookie trend but do cookie trends ever really die? I mean, if I placed this coconut oil skillet chocolate chunk cookie in front of you, would you dare tell me, “that trend was so 2015” and not eat it? I doubt it. So there. I win :)
I love crunchy edges and soft and chewy center along with the hint of coconut that you taste throughout. I am obsessed with this cookie. I made it twice in one week because Jason and I continuously devoured it and we would keep picking at it even after having “just one more piece.” Also, have I told you how amazing Trader Joe’s ice cream is? Totally not sponsored. I was there a couple weeks ago and I couldn’t help but pick up plain vanilla and coffee ice cream. Um, they’re amazing. And I usually don’t say that about vanilla ice cream. It was just so creamy and full of real vanilla flavor. Trader Joe’s has the best things!
- Pre-heat oven to 375 degrees Fahrenheit and lightly grease a 9-inch cast iron skillet with melted coconut oil. Set aside.
- In a medium bowl, whisk together flour, baking powder, and baking soda.
- In a large bowl, whisk together granulated and brown sugar. Add the melted coconut oil to the mixture and whisk together. Then add the egg and vanilla extract and whisk until incorporated.
- Add the dry mixture to the wet mixture and incorporate together, along with the chocolate chunks, with a spatula or wooden spoon until cookie dough is formed. It will be oily but it's okay.
- Press the dough into the pre-greased cast iron skillet into an even layer. If the oil bothers you, you can take a paper towel and dab the grease off.
- Bake for 20 minutes or until the edges are golden and crispy.
- Remove and let sit for 10 minutes before slicing and serving with a huge helping of ice cream!
*Nutrition facts are an estimate and not guaranteed to be accurate.