Got a serious craving for cookies today, but I just couldn’t be bothered with the whole scooping and shaping routine. Then I remembered this killer trick from Jesse Szewczyk’s cookbook, “Cookies: The New Classics.” Basically, you just dump all the cookie dough into one big baking dish. Genius, right?
So, I whipped up my go-to chocolate chip cookie recipe. Instead of messing with individual cookies, I pressed the whole glorious mess into a greased baking pan. I wasn’t too worried about how thick or thin it was, as long as it was roughly even.
Baking Time
The book says you can bake it right away or chill it for later, which is perfect for when you want that fresh-baked cookie goodness on demand. I decided to bake mine right then, cause I don’t know about you, but when I’m in the mood for cookies, I want them like, now.
I popped the pan into the oven, which I had preheated earlier to 350 degrees. I started with 35 minutes. The edges looked nice and golden, but I noticed that the center still seemed a little soft. But I went with it.
Cooling and Serving
Once it was out of the oven, I let it cool for a little while. After 10 minutes, I sliced it up into squares, just like brownies. And let me tell you, these were some seriously chewy, gooey cookies.
I grabbed a big square, poured myself a cold glass of milk, and settled in for a perfect Netflix and chill session. I mean, what’s better than warm cookies and a good movie?
Extra Tip
- If you’re into that crispy edge, soft center situation like me, definitely keep an eye on the baking time and don’t be afraid to pull it out when the center is still a bit soft.
- You can freeze the dough in the pan. Just cover it up real good.
Oh, and one more thing! I remembered this awesome snack from my travels in Southeast Asia – Pisang Goreng, or fried bananas. It’s like the perfect combo of crispy, sweet, and warm. So good with cookies.
So there you have it. My super easy, super delicious cookie adventure. Give it a try, and let me know what you think!
