Updated photographs by Erin Alvarez
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.
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.”
There is something so satisfying about eating a cookie straight from a skillet.
This coconut oil skillet chocolate chunk cookie needs to get on your baking list ASAP.
Skillet cookies are 100% the way to go because the edges are crispy and the center is soft and chewy.
To me, that is the perfect cookie.
Also, not to mention skillet cookies are easy and you don’t have to be perfect about it.
You literally just place the dough into the skillet, spread it out, and bake.
No messing around with cookie scoops and spacing it out perfectly on a baking sheet.
What does the coconut oil skillet chocolate chunk cookie taste like?
Perfectly well-rounded flavors of coconut and chocolate!
What is the texture of the skillet cookie?
The edges are crisp but the center is soft and everywhere else is chewy and the perfect pillowy texture.
Can you make individual cookies with this dough?
What kind of skillet do I use?
Definitely a cast iron skillet.
A regular nonstick skillet (even if it’s oven-safe) would not be a good candidate.
Can I substitute any other oil?
No. The flavor would not be right.
Can I use chocolate chips instead of chunks?
Yep, that’s fine.
Also, trip down memory lane: I wrote this blog post in March 2016 when we thought we were going to sell our house but we ended up waiting to do that because we decided to build a house shortly thereafter.
This is from March 2016 and I couldn’t delete it when updating this post with new photos and new information so I’m keeping it in: 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 :)
Other unique cookie recipes you’ll love:
- Salted shortbread chocolate chunk cookies
- Chewy chai chocolate chunk cookies
- Fluffernutter cookies
- Paleo salted chocolate chip cookie skillet
- Espresso salted chocolate chip cookies
- 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.