Skillet Coconut Chocolate Chunk Cookie
If you love coconut, chocolate, crispy, chewy, AND soft cookies....then this coconut oil skillet chocolate chunk cookie is made for you!!
Servings: 9 inch skillet cookie
Equipment
Ingredients
- 1 cup (125 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) dark brown sugar
- ½ cup (118 ml) melted coconut oil
- 1 large egg
- 2 teaspoons vanilla extract
- ⅔ cup (113 g) dark chocolate chunks
Instructions
- Pre-heat oven to 375 °F (191 °C) 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.1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon 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.1/2 cup granulated sugar, 1/2 cup dark brown sugar, 1/2 cup melted coconut oil, 1 large egg, 2 teaspoons vanilla extract
- 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.2/3 cup dark chocolate chunks
- 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
Serving: 0.125 of recipe | Calories: 374 kcal | Carbohydrates: 48 g | Protein: 2 g | Fat: 21 g | Fiber: 2 g | Sugar: 33 g
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