Desserts To Eat With Ice Cream

So you’re craving something warm, gooey, and absolutely swimming in ice cream but too lazy to spend forever in the kitchen, huh? Same, friend, same. We’ve all been there, staring into the abyss of an empty fridge, dreaming of dessert glory without the epic battle of baking. Well, my procrastinating pal, today we’re making dessert dreams come true with minimal effort and maximum deliciousness. Get ready for the star of your next casual Friday night: the **Giant Skillet Chocolate Chip Cookie**.

Why This Recipe is Awesome

Look, let’s be real. This isn’t just a recipe; it’s a life hack. It’s the culinary equivalent of hitting the snooze button five times and still making it to work on time. Why is it awesome? Because it’s **idiot-proof**. Seriously, if I can pull this off without setting off the smoke detector, you’re golden. Plus, it bakes right in a skillet, meaning fewer dishes (hallelujah!) and a built-in serving dish. It’s warm, it’s chewy, it’s loaded with chocolate, and it’s basically begging for a scoop (or three) of cold vanilla ice cream melting all over it. What’s not to love?

Ingredients You’ll Need

Alright, gather your troops! Most of these are probably already lurking in your pantry, silently judging your snack choices. Don’t worry, we’re putting them to good use now.

• Unsalted Butter (1/4 cup, melted): The good stuff. Don’t even think about margarine unless you want a sad, flavorless cookie.
• Granulated Sugar (1/4 cup): For that classic sweetness.
• Brown Sugar (1/4 cup, packed): This is where the chewiness magic happens. Don’t skip it!
• Egg Yolk (1 large): Just the yolk, baby. Saves us from an overly cakey cookie. What to do with the white? Make an omelet? Throw it at a wall? Your call.
• Vanilla Extract (1/2 tsp): The soul of any good cookie. Don’t skimp.
• All-Purpose Flour (1/2 cup + 2 tbsp): The binder of our dreams.
• Baking Soda (1/4 tsp): Helps it rise just a touch.
• Salt (Pinch): Balances the sweetness, makes everything pop. Trust me.
• Chocolate Chips (1/2 cup, or more!): Milk, dark, semi-sweet… live your best chocolate life. I always go for extra; it’s basically a chocolate delivery system.

Step-by-Step Instructions

1. **Preheat Power:** Get your oven to **350°F (175°C)**. While it’s heating, grab a small (6-8 inch) oven-safe skillet. If you don’t have one, a small pie dish works too, but it’s not as cool.
2. **Melt & Mix:** In a medium bowl, melt your butter. Stir in both granulated and brown sugars until they’re nice and combined.
3. **Egg-cellent Addition:** Whisk in the egg yolk and vanilla extract until everything looks smooth and creamy.
4. **Dry Mix In:** Add the flour, baking soda, and salt. Mix gently until *just* combined. **Don’t overmix!** Nobody wants a tough cookie (pun absolutely intended).
5. **Chocolate Time:** Fold in those glorious chocolate chips. Be generous!
6. **Skillet Stash:** Press the cookie dough evenly into your prepared skillet. If you’re feeling fancy, sprinkle a few extra chocolate chips on top for maximum visual appeal.
7. **Bake It Up:** Pop it into your preheated oven and bake for **15-20 minutes**, or until the edges are golden brown and the center is set but still looks a little gooey. That gooey center is key for ice cream pairing!
8. **Serve & Conquer:** Take it out, let it cool for just a minute (if you can resist!), then grab a spoon (or two, or three), a scoop of ice cream, and dive in. You’ve earned this, chef.

Common Mistakes to Avoid

Even though this is super easy, there are a few pitfalls to dodge if you want dessert perfection:

• **Thinking you don’t need to preheat the oven:** Rookie mistake! **Always preheat**. It ensures even baking and avoids a sad, pale cookie.
• **Overmixing the dough:** Once the flour goes in, mix only until just combined. Too much mixing develops gluten, leading to a tough, dry cookie. You want chewy, not rubbery!
• **Overbaking:** This is the cardinal sin of skillet cookies. You want the edges set and golden, but the center should still look a little soft. It will continue to cook slightly as it cools. An overbaked cookie is a dry cookie, and that’s just tragic when ice cream is involved.
• **Skimping on chocolate chips:** I mean, why? This isn’t the time for austerity. Go wild!

Alternatives & Substitutions

Feeling adventurous? Or maybe you just ran out of something vital (we’ve all been there). No sweat, here are some ideas:

• **Chocolate Swap:** Don’t have semi-sweet? Use dark chocolate chunks, white chocolate, peanut butter chips, or even chopped-up candy bars. **IMO**, a mix of milk and dark chocolate is next-level.
• **Add-ins Galore:** Walnuts, pecans, sprinkles, a sprinkle of sea salt on top after baking… go nuts! Just don’t add too much, or it’ll mess with the cookie’s structure.
• **Butter Blues:** If you absolutely *have* to, you can use salted butter and just omit the pinch of salt in the recipe. But for best flavor, unsalted is king.
• **Vegan Vibes (kinda):** You could try a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 mins) for the egg yolk and a plant-based butter. The texture might be slightly different, but still delicious, **FYI**.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **Can I make this in a regular baking dish instead of a skillet?** Well, technically yes, but why miss out on the rustic charm? A small (6-8 inch) oven-safe dish will work, but you won’t get that classic skillet edge.
• **How do I know when it’s perfectly baked?** Look for golden brown edges and a center that looks just barely set, perhaps still a little gooey. If it’s firm to the touch in the middle, it’s probably overbaked.
• **Can I make a bigger batch?** Absolutely! Just scale up the ingredients and use a larger skillet (like a 10-inch). You might need to adjust baking time accordingly.
• **What’s the best ice cream to pair with this?** Vanilla, hands down. It’s the classic for a reason – lets the cookie shine. But hey, coffee ice cream, salted caramel, or even mint chip (if you’re brave) could be fun!
• **How long does it keep?** Ha! Keep? This thing disappears faster than my motivation on a Monday morning. But seriously, covered at room temp, maybe 1-2 days. It’s best eaten warm, fresh from the oven, with ice cream.
• **Can I use margarine instead of butter?** Well, technically yes, but why hurt your soul like that? Butter provides a richer flavor and better texture. Margarine is a last resort.

Final Thoughts

And there you have it, folks! Your new go-to dessert for when you want something impressive but effortless. This Giant Skillet Chocolate Chip Cookie is basically a warm hug in food form, perfectly complemented by a scoop of cold, creamy ice cream. It’s proof that epic desserts don’t need a whole day in the kitchen. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Don’t forget to send me a pic of your masterpiece (or the delicious disaster, no judgment here!). Happy baking, my friend!