Big Cookie from Young Life
Welcome back friends! Today I wanted to share a delicious memory with you. My older son Luke has been involved with Young Life as a student and leader for years. And he has so many great memories with them. One of his fondest memories is the Big Cookie from Young Life camp. If your child has ever attended one of the Young Life camps you may have heard of this famous Big Cookie. Apparently, it is a big deal. After dinner they serve it hot from the oven, in the pan, piled high with vanilla ice cream, and smothered with chocolate syrup.
Memorial Day is a great time to share a Big Dessert with your family and friends. I suggest making your Big Cookie in a 12” cast iron skillet if you have one. Cast Iron retains heat and will keep the cookie warm longer. My favorite cast iron is the 12″ Lodge cast iron skillet. They are made right here in Tennessee and last many generations! I have several cast iron skillets that belonged to grandmothers and great grandmothers in my family! Any oven proof skillet will work for this recipe. And if you don’t have one, use 2 smaller cake pans.
The dough for your Big Cookie from Young Life will travel well wrapped in plastic wrap and kept cold if you are visiting friends for Memorial Day. Ask your host if you can bake your special dessert there. This way you can serve it hot from the oven.
Left Over Big Cookie
The leftover cookies are delicious as well. They have the texture of a cookie bar and are delicious cold or heated in the microwave for a few seconds to be enjoyed with a cup of coffee or more ice cream!
Big Cookie from Young Life
Equipment
- 12" Oven Proof Skillet
Ingredients
- 1 stick of butter room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 ½ tsp vanilla
- 1 ¾ cups all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a mixer with paddle attachment, cream together butter and both sugars. Once fully incorporated add egg and vanilla and mix well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Slowly add dry ingredients to the butter mixture. Mixing well between additions. Once all dry ingredients are fully incorporated fold in chocolate chips with a wooden spoon.
- Press half of dough evenly into 12” oven proof skillet.
- Bake for 30 minutes.
- Serve hot, in the skillet with Ice cream and chocolate syrup!
