Ingredients
Equipment
Method
- Preheat oven to 375º F.
- Combine 2 tablespoon flax meal with 6 tablespoon water and stir until gelatinous. Place in refrigerator to thicken while gathering other ingredients.2 tablespoons flax meal, 6 tablespoons water
- In a medium bowl, whisk together dry ingredients (all-purpose flour, salt, baking soda) and stir to combine.2¼ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Add pecans to a separate skillet and roast on medium heat for about 5 minutes. Remove from heat and allow to cool before chopping. Roasting pecans is optional.1 cup pecans
- With a stand or hand mixer in a separate bowl, cream olive oil, granulated sugar, light brown sugar, flax eggs, and vanilla extract until well combined.¾ cup granulated sugar, ¾ cup light brown sugar, ¾ cup extra virgin olive oil, 2 teaspoons pure vanilla extract
- Slowly add dry mixture until just combined.
- Stir in chocolate chips and pecans using the mixer, or by hand with a spoon.12 ounces semi-sweet chocolate chips, 1 cup pecans
- Scoop cookie dough mixture into cast iron skillet and press down using a spatula or your hands until the surface is smooth. Top with any remaining loose chocolate chips and pecans.
- Bake for 25 minutes, or until the edges start to turn a very light golden brown. Remove from the oven if the center looks baked, but is still slightly jiggly. It will continue to bake as it cools. Allow to cool in skillet for about 30 minutes. Serve in the skillet, or slice and serve individual pieces.
Be careful not to overmix the dough, stopping as soon as the wet and dry ingredients are incorporated.
The cast iron will be very hot when you remove it from the oven, so use a hot pad and proceed with caution. The skillet cookie will continue to bake due to the cast iron's heat retention for several minutes after you remove it from the oven.
Nutrition
Notes
Please refer to nutrition information as an approximation.
Total time includes 30 minutes of cooling. If serving warm pizookie-style, allow to cool for about 15 minutes before carefully adding the ice cream and enjoying.
Serve in the skillet with a few scoops of ice cream for a traditional pizookie version, or slice like a cookie cake and serve individual pieces.
Store the baked cookie slices in an airtight container for a few days, or freeze in a freezer-safe container for up to 3 months.
If you make the dough ahead, either use within a few days after refrigerating it, or freeze and use within 3 months.
If you don't have a cast iron skillet available, you can bake this in a similar size pie or cake pan, spread more thin in a traditional baking sheet, or divided between multiple mini skillets or ramekins. It will bake in a different material, but won't have the same crispy crust you get from a cast iron.
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