Whether you consider it a cookie cake or giant skillet cookie, no matter which way you cut it, this is both fun and delicious. Make it a little lighter with EVOO and flax meal eggs while still satisfying your sweet tooth!
Combine 2 tbsp flax meal with 6 tbsp water and stir until gelatinous. Place in refrigerator while compiling other ingredients.
Put pecan halves in a skillet and roast on medium heat for about 3 minutes. Remove from heat and allow to cool before chopping. This step is optional.
With a stand or hand mixer, beat EVOO, granulated sugar, light brown sugar, and vanilla extract until well combined. Slowly add flax eggs, while stirring.
In a medium bowl, combine dry ingredients (all-purpose flour, salt, baking soda) and stir to combine. Slowly add dry mixture until just combined. Add additional EVOO by the tablespoon if you feel the dough is too dry. However, the crumbly texture does not mean it is dry - inspect it carefully so as not to overdo the olive oil. Stir in chocolate chips and pecans.
Scoop cookie dough mixture into cast iron skillet and press down using a spatula or the bottom of a measuring cup until the surface is smooth.
Bake for 30 - 40 minutes, or until the top crust is golden brown and a toothpick inserted into the center comes out clean. Allow to cool in skillet for about 30 minutes. Remove from skillet to cut. Return cut pieces if serving in the skillet.
Make this cookie cake vegan-friendly by using vegan chocolate chips and topping with some plant-based ice cream!