We Cook! Red Stripe’s Giant Cookie Pie – Joe Peticca

by Joe Peticca, contributing chef, Sous Chef, Red Stripe

Red Stripe’s Giant Cookie Pie:

Delve into a delightfully delicious dessert with Red Stripe’s Giant Cookie Pie! This mouthwatering treat combines the rich flavors of semi-sweet chocolate and white chocolate chips, baked to buttery perfection in a six-inch skillet. Once golden and gooey, this delectable dessert is topped with a generous scoop of creamy vanilla ice cream, a fresh dollop of fluffy whipped cream, and a drizzling heavenly chocolate and caramel sauces. Cookie Monster or not, every bite of Red Stripe’s Giant Cookie Pie will leave you craving more!

Servings: 6 Giant Cookie Pies

Giant Cookie Pie Ingredients:

• Unsalted Butter: 1 pound (4 sticks), softened
• Brown Sugar: 1 ½ cups
• Granulated Sugar: ¾ cup
• Eggs: 3
• Salt: 1 teaspoon
• Vanilla Extract: 1 tablespoon
• All Purpose Flour: 3 cups
• Baking Soda: ½ teaspoon
• Semi-Sweet Chocolate Chips: 1 ½ cups
• White Chocolate Chips: 1 cup
• For topping: vanilla ice cream, whipped cream, chocolate sauce, and caramel sauce

Preparation:

Step One: Preheat oven to 350 degrees.

Step Two: In an electric mixer, combine 1 pound of unsalted butter, ¾ cup of granulated sugar and 1 ½ cups of brown sugar on high until the mixture is light and fluffy.

Step Three: Reduce the speed of the mixer to low and beat in the eggs one at a time, until combined. 

Step Four: Add 1 teaspoon of salt and 1 tablespoon of vanilla extract and stir until everything is thoroughly mixed.

Step Five:  Add 3 cups of flour and ½ teaspoon of baking soda and mix until all ingredients are combined.

Step Six: Mix 1 ½ cups of semisweet chocolate chips and 1 cup of white chocolate chips into the cookie dough.

Step Seven: Portion the chocolate chip-filled cookie dough into 6-ounce discs and press the mixture into even layers across 6-inch skillets* greased with butter.

• If you find yourself lacking a cast iron skillet, fret not! There are a number of alternative options that can provide a suitable non-stick surface.
• Consider using tri-ply stainless-steel skillets, nickel-plated skillets, Dutch ovens, saucepans, or Pyrex casserole dishes as excellent substitutes for a cast iron skillet in various recipes.

Step Eight: Bake each skillet cookie pie on 350-375 degrees for 10-15 minutes, or until the cookie looks golden brown and the edges are set.

• Please note, cook times may vary based on the size and shape of your cookie dough, the size and type of your oven, and whether or not mini skillets are used to house each Giant Cookie Pie portion.

Step Nine: Top with vanilla ice cream, whipped cream, and chocolate and caramel sauces, and dig in while it’s still warm!

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Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French influence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.

Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.