[Coconut & Kettle Corn] Chocolate Chip Skillet Cookie

There are a few things in life that, no matter the willpower, I cannot and will not stop eating until they are gone. My top two? Peanut M&Ms and kettle corn. You know that feeling where you're not sure if you should laugh or cry? When someone offers me a bag of kettle corn, I'm not sure if I should be giddy or angry. My face does a little distortion dance; and then, I almost always accept it.

A few weeks ago, someone did just that. They offered me a bag of Uncle Dave's fresh kettle corn. I gladly (but begrudgingly) accepted and munched on half the bag. Then the predictable tummy ache ensued.

The happy ending: A solution to save the kettle corn from the trash and save myself from further gorging was found. I decided to bake with it. But, true to form, I didn't make a simple kettle corn cookie.

I wanted a BIG, chewy, and exciting cookie.

As great as kettle corn is by its own, I had a feeling that baking it would loose some of its flavor and texture. So I added 2 types of chocolate chips and toasted coconut into the mix. Then I did something crazy.

I used coconut oil instead of butter.



No butter? No butter. And it tasted just as phenomenal (if not more). The texture was still the same of a super-chewy chocolate chip cookie and the overall flavor was barely affected. There was just a hint of coconut, which perfectly enhanced the toasted coconut--and that's coming from someone who doesn't particularly love the flavor of coconut.



I used two baby skillets to bake the the cookies, which gave it a nice crisp bottom and, honestly, made the dessert feel a bit more... special? It's not everyday that I get to eat dessert with a utensil and (intentionally) straight from the vessel it was baked in.

Of course, the original problem kind of presents itself again: How do you stop yourself from not eating the entire thing? Never eat alone.

Coconut & Kettle Corn Chocolate Chip Skillet Cookie

Cookie Adapted from Cheeky Kitchen

Servings: 1 large or 2 small skillet cookies

1/4 cup coconut oil
3/4 cup light brown sugar
1 egg
1/2 tablespoon vanilla extract
1/2 cup plus 1/3 cup flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chocolate chips (I used half semi-sweet, half milk)
1/4 cup toasted coconut
1 cup kettle corn, unpopped kernels removed
1 cast iron skillet, large or small

Note: I followed this recipe two ways. I baked one cookie immediately and then refrigerated the remaining dough for about 24 hours before baking the second cookie. I suggest the latter option; rested chocolate chip cookie dough seems to always be better (in my opinion).

• If you plan to bake immediately, preheat oven to 400 degrees. Cream together oil and sugar for about 2 minutes. Add egg and vanilla; blend until combined. Stir in flour, baking powder & soda, and salt until just combined. 

• Stir in chocolate chips, coconut, and kettle corn taking care not to crush the popcorn too much. Cover and refrigerate dough for up to 24 hours. 

• When ready to bake, flatten dough onto cast iron skillet to about  a 3/4 inch to 1 inch thickness. Bake for 12-15 minutes or until edges are lightly browned and cookie is slightly puffy. Allow cookie to rest for about 5-10 minutes before serving (cast iron will still be hot; serve carefully!).