Cooked in a cast iron skillet and served with perfectly melting ice cream on top, this Pizookie is a delicious mega chocolate chip cookie. Browned butter and copious amounts of chocolate create this gooey, chewy! Serve it warm with scoops of vanilla ice cream for the classic experience.
Equipment for Making Pizookie at Home
Ingredients:
- 1 cup Butter
- 1 cup Brown sugar
- 1โ2 cup Granulated sugar
- 2 Eggs (room temperature)
- 2 tbsp Vanilla extract
- 3โ4 tbsp Kosher Salt
- 1 tbsp Baking Soda
- 2 cups All Purpose Flour
- 1 cup Semi-sweet chocolate chips
- 2 oz Bittersweet chocolate (cut into chunks)
- Vanilla ice cream (for serving)
Instructions:
- You will be mixing everything directly in the skillet.
- In a 12-inch cast iron skillet over medium heat, brown the butter. The butter will melt, then turn foamy and have an amber color and nutty aroma. Make sure to stir the butter frequently while it is browning. Once the butter has browned, remove from heat and stir in the brown sugar and granulated sugar until smooth. I use a wooden spoon for this part.ย
- Let the butter and sugar mixture cool at room temperature for 15 minutes. Avoid adding the eggs to the hot mixture, as it will cause them to scramble.
- Preheat the oven to 325ยฐF.ย
- Once slightly cooled down, stir in the eggs and vanilla extract. Add the salt, baking soda, and flour and mix to combine. Stir in the chocolate chips, chocolate chunks, and the shavings from cutting the chunks. Spread the dough into an even layer on the bottom of the skillet.ย
- Bake for 26โ32 minutes (I baked mine for 28 minutes). The edges will be lightly golden. It’s normal for the center to remain slightly gooey, so don’t worry! Donโt overbake it. Remove from the oven and let cool for 5-10 minutes before cutting and serving. Alternatively, you could add a few scoops of vanilla ice cream directly into the skillet, give each person a spoon, and then enjoy!
Note:
- If you prefer a sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie. Also, use high-quality chocolate for your chocolate chips and bittersweet chocolate.
- You can bake in a 10-inch skillet as well; you will need a slightly longer bake time as the dough will be thicker.
- If you donโt have to brown the butter, it just adds a nutty flavor to the finished cookie. If you want to forgo browning, simply melt the butter in the skillet, and once melted, continue with the recipe.
- Let the butter and sugar mixture cool down for about 15 minutes before adding the eggs. You can speed up this process by placing the skillet on a hot pad in the fridge. The sugar mixture should still be warm to the touch but not hot.
- You can store leftovers in an airtight container at room temperature. Leftovers will last 3โ4 days.
- Just like any other cookie recipe, you can freeze the baked cookie if you donโt finish it all. I suggest removing it from the cast iron skillet and storing it in a freezer-safe container or bag for up to 3 months.
Pizookie Recipe
Description
Cooked in a cast iron skillet and served with perfectly melting ice cream on top, this Pizookie is a delicious mega chocolate chip cookie. Browned butter and copious amounts of chocolate create this gooey, chewy! Serve it warm with scoops of vanilla ice cream for the classic experience.
Ingredients
Cooking Mode Disabled
Instructions
Video
-
You will be mixing everything directly in the skillet.
-
In a 12-inch cast iron skillet over medium heat, brown the butter. The butter will melt, then turn foamy and have an amber color and nutty aroma. Make sure to stir the butter frequently while it is browning. Once the butter has browned, remove from heat and stir in the brown sugar and granulated sugar until smooth. I use a wooden spoon for this part.ย
-
Let the butter and sugar mixture cool at room temperature for 15 minutes. Avoid adding the eggs to the hot mixture, as it will cause them to scramble.
-
Preheat the oven to 325ยฐF.ย
-
Once slightly cooled down, stir in the eggs and vanilla extract. Add the salt, baking soda, and flour and mix to combine. Stir in the chocolate chips, chocolate chunks, and the shavings from cutting the chunks. Spread the dough into an even layer on the bottom of the skillet.ย
-
Bake for 26โ32 minutes (I baked mine for 28 minutes). The edges will be lightly golden. It's normal for the center to remain slightly gooey, so don't worry! Donโt overbake it. Remove from the oven and let cool for 5-10 minutes before cutting and serving. Alternatively, you could add a few scoops of vanilla ice cream directly into the skillet, give each person a spoon, and then enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1024kcal
- % Daily Value *
- Total Fat 48g74%
- Saturated Fat 29g145%
- Trans Fat 1g
- Cholesterol 138mg46%
- Sodium 780mg33%
- Potassium 391mg12%
- Total Carbohydrate 136g46%
- Dietary Fiber 5g20%
- Sugars 67g
- Protein 13g26%
- Vitamin A 1044 IU
- Calcium 85 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If you prefer a sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie. Also, use high-quality chocolate for your chocolate chips and bittersweet chocolate.
- You can bake in a 10-inch skillet as well; you will need a slightly longer bake time as the dough will be thicker.
- If you donโt have to brown the butter, it just adds a nutty flavor to the finished cookie. If you want to forgo browning, simply melt the butter in the skillet, and once melted, continue with the recipe.
- Let the butter and sugar mixture cool down for about 15 minutes before adding the eggs. You can speed up this process by placing the skillet on a hot pad in the fridge. The sugar mixture should still be warm to the touch but not hot.
- You can store leftovers in an airtight container at room temperature. Leftovers will last 3โ4 days.
- Just like any other cookie recipe, you can freeze the baked cookie if you donโt finish it all. I suggest removing it from the cast iron skillet and storing it in a freezer-safe container or bag for up to 3 months.
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