hi friends! this week has been crazy busy with work so i am going to keep this post short & sweet. introducing: the kitchen sink skillet cookie. justin & i made this a couple weeks ago when we wanted to make something other then chocolate chip cookies. we ended up throwing just about everything we had in the pantry into the dough & the end result tasted so good i had to share it on the blog! yes.. this was a late night creation. we included dark chocolate, coconut & pecans, but seriously add in whatever combination you think will taste good. whatever tasty ingredients you have in your pantry! baking it in a skillet (the cutest staub gratin dish) makes for a thick, dense & chewy cookie. now i want ALL my cookies made this way. plus, if you eat the whole thing it only counts as one cookie!
p.s. the gorgeous ceramics you see here are from whiksey & clay! kimmy makes some of the most gorgeous & unique drip ceramics! i highly reccomend you check out her work.
- 1 1/2 cups all purpose flour
- 1/4 cup buckwheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/2 cup unsalted butter, softened
- 1 cup turbinado sugar (i use sugar in the raw)
- 1 tablespoon molasses
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 cup dark chocolate chunks
- 1/2 cup shredded unsweetened coconut
- 1/2 cup whole pecans, roughly chopped
- in a large mixing bowl sift together the all purpose flour, buckwheat flour, baking soda, baking powder & sea salt. set aside.
- in a separate mixing bowl cream together the butter, sugar & molasses until fluffy. add in the egg & vanilla extract.
- slowly mix in the dry ingredient mixture until the dough comes together.
- fold in the chocolate, coconut, pecans & what ever else you want to add to the mix!
- press into a large skillet & bake at 350 degrees for 15-20 minutes (depending on how cooked you want it).
- top with ice cream & enjoy straight from the skillet!