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9 years ago
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1:02
2017
9 years ago
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ingredients
1 1/2 sticks (12 tablespoons) unsalted butter
1 cup packed light brown sugar
1 cup granulated sugar
1 tablespoon pure vanilla extract
2 large eggs, beaten
2 cups all-purpose flour (see Cook's Note)
1/2 cup unsweetened cocoa powder
1 teaspoon fine salt
3/4 teaspoon baking soda
2 cups pecan halves (8 ounces), roughly chopped
Vanilla ice cream, for serving, optional
Directions
Position an oven rack in the center of the oven and preheat to 350 degrees F.
Melt the butter in a 10-inch cast-iron skillet over medium heat, 2 to 3 minutes, then set aside to cool 5 minutes. Whisk the brown sugar, granulated sugar, vanilla and eggs in a large bowl until smooth. Pour in the butter from the skillet and whisk until combined. Do not wipe out the skillet.
Whisk the flour, cocoa powder, salt and baking soda in a medium bowl. Stir the flour mixture into the egg mixture with a rubber spatula until just incorporated, being careful not to overmix. Stir in all but 1/4 cup of the pecans.
Scrape the dough into the buttered skillet, gently spreading it to the edges and making the top even. Sprinkle the remaining 1/4 cup pecans on top and press lightly with the rubber spatula to make them stick to the dough. Bake until the top is cracked, the edges are slightly browned and crisp and the center is still soft when gently pressed, 40 to 45 minutes. Cool in the skillet on a wire rack for 15 minutes. Cut into wedges and serve warm with ice cream if desired.
Copyright 2016 Television Food Network, G.P. All rights reserved.
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Giant Chocolate Pecan Skillet Cookie | Food Network
https://youtu.be/_E-D31I4eiY
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