A chocolate chip cookie the size of your face

If there's a better way to win over your valentine, we have yet to find it.

View in browser|nytimes.com Continue reading the main story February 12, 2024 Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Nothing says "be mine" like a chocolate chip cookie the size of your face By Melissa Clark 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. Featured Recipe Skillet Chocolate Chip Cookie View Recipe → 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. For a five-star skillet recipe featuring chicken, Colu Henry's harissa chicken thighs are especially fragrant from a little cinnamon added to the pan, which warms up and rounds out the fiery chile notes. To turn this into a one-pan meal, take a tip from a reader, Arlene, who wrote in the recipe notes that she added small red potatoes, a smart and timesaving tweak. Try the recipe and leave your own note; other cooks will thank you. For something meatless and beautifully verdant to perk up your winter table, Priya Krishna's coconut saag is bright and gingery, with a creamy, slightly sweet sauce built on a can of coconut milk. Priya notes that you can use either paneer cheese (or halloumi or feta) or even tofu to make this, so it's both adaptable and vegan-friendly. If you have already had Samantha's skillet cookie for dessert, or if you simply need more, how about a bowlful of Mark Bittman's cozy bread pudding? Enjoy its vanilla-scented custard warm from the pan or eat it cold for breakfast topped with satsuma or other citrus segments to add a tangy, juicy pop. To get these and all the other thousands of recipes available at New York Times Cooking, you'll want to subscribe (and thank you if you already do). For technical issues, send an email to cookingcare@nytimes.com; there's someone there who can help. And I'm at hellomelissa@nytimes.com if you want to say hello. That's all for now, I'll see you on Wednesday. Continue reading the main story ADVERTISEMENT David Malosh for The New York Times. Food Stylist: Simon Andrews. Classic Shrimp Scampi By Melissa Clark 15 minutes Makes 4 servings Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne Gochugaru Salmon With Crispy Rice By Eric Kim 20 minutes Makes 4 servings Linda Xiao for The New York Times Harissa Chicken Thighs With Shallots By Colu Henry 40 minutes Makes 4 servings Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks. Coconut Saag By Priya Krishna 35 minutes Makes 4 servings Andrew Sullivan for The New York Times Simple Bread Pudding By Mark Bittman 45 minutes Makes 6 to 8 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. 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