Nothing Says ‘Be Mine’ Like a Chocolate Chip Cookie the Size of Your Face

Credit…Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Have you ever baked a giant chocolate chip cookie in a skillet? If you haven’t, now is the time because Samantha Seneviratne’s recipe is utterly magical. Like everything she puts forth, Samantha’s giant cookie is perfectly balanced, a harmony of brown sugar, walnuts and chocolate chips seasoned with just enough salt to tame the sweetness. And smushing one giant cookie into a skillet is vastly easier and faster than forming individual cookies. It’s the kind of after-work treat that makes Monday altogether worth it.

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Skillet Chocolate Chip Cookie

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While that big boy’s in the oven, why not pull out another skillet to sauté my shrimp scampi for dinner? You can throw the dish together from start to finish before your giant cookie is done baking, and the garlicky, winy aroma will mingle with the browning butter and chocolate in a dreamy preview of your imminent feast.

You can also hold on to those two exceptional yet easy recipes for Valentine’s Day on Wednesday, which is coming at us fast. We have dozens more V-Day ideas for you here, and they’re perfect whether you’re celebrating your loved ones or taking a little extra time to make a special meal for yourself. I’m starting my menu plan with Samantha’s skillet cookie and working back from there.

Speaking of skillet magic, there’s also Eric Kim’s stunning, five-star gochugaru salmon with crispy rice, a simple dish that delivers an outsize bang from just a few ingredients. You can substitute other fish for the plush salmon, like mackerel, my personal favorite, with its clean ocean flavor. Be sure to double the spicy-sweet sauce because it’s so good you could find yourself eating it right from the spoon.

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