Here in Nashville, there’s a certain low-frequency buzz. And if you’re quiet and listen very hard, you’ll hear the sounds that make up that buzz – the electronic bleeps of grocery cash registers ringing up hot chocolate and popcorn, the rumble of salt trucks and the fervently whispered prayers of thousands of kids (and their teachers) – because, OMG, SNOW IS IN THE FORECAST.

Four inches. This Friday.

To many of you, that’s nothing. A dusting. A joke. But here? Any accumulation is cause for celebration. And an excellent excuse for making a chocolate chip cookie bigger than your head. Something fun to bake, break and nibble while you watch the big flakes fall.

You start with a batch of chocolate chip cookie dough. (The one given has slightly less butter and egg than most.) Then, instead of dropping tablespoons of the dough onto baking sheets, you press all of the cookie dough into the bottom of a 10-inch ovenproof skillet and bake it for about 45 minutes.

Once the cookie has cooled, you’ll be able to invert it onto a plate or cutting board, and divide it into rich, cakey, chocolate-filled wedges. Just don’t forget the milk or a serious scoop of vanilla ice cream. And maybe some caramel sauce.

And remember, it’s not the size of the snow. It’s how much fun you have with your flakes.

Here’s to the Blizzard of 2010!