A warm skillet of melted chocolate chip cookies becomes a rustic dessert for two, something between a brownie and a cookie butter bowl. The shelf has given us one thing that softens into rich chocolate gooeyness when heat meets it. Serve it with cold cream or ice cream and eat straight from the pan.

Serves 2. 15 minutes, 5 at the stove.

About 2850 calories a serving, 38 g protein, 420 g carbohydrate, 116 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat a 10-inch cast-iron skillet or nonstick pan over medium heat and add 1 tablespoon butter. While it melts, break up about 12 chocolate chip cookies with your hands into rough chunks.
2. Scatter the cookie pieces across the buttered pan and stir often until they soften and clump together into a warm, fudgy mass, about 6 to 8 minutes. The cookies will lose their shape and begin to look like a warm brownie batter.8 min
3. Scoop cold vanilla ice cream onto the warm cookie mixture straight from the pan into bowls, or top with a quenelle and serve it all together.

Note If you lack ice cream, top with whipped cream or serve warm on its own. The pan cools quickly; eat while warm. Doubles easily for four if you use 2 tablespoons butter and 24 cookies in a larger skillet.