Pizookie Cookie
Indulge in an EASY, cozy dessert with this irresistible skillet cookie elevated with browned butter and chocolate chunks! The pizookie is baked to perfection until crispy on the edges with a soft, warm, gooey center topped with scoops of creamy vanilla ice cream that melt into every delicious bite. This pizookie recipe can be prepped ahead of time, then baked when ready, perfect for hosting or a make ahead family treat!
Servings 6 servings
Ingredients
- 1 cup (2 sticks) unsalted butter, sliced
- 1 cup packed light or dark brown sugar
- 1/3 cup granulated sugar
- 2 1/3 cups (296 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 eggs, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup semi-sweet chocolate chunks (may sub chocolate chips)
- 1/8 teaspoon coarse sea salt (optional for topping)
- For serving: vanilla ice cream and chocolate sauce
Instructions
- Prep: Preheat oven to 325°F. Lightly spray a 10-inch cast iron skillet with baking spray, set aside. If you don't have a skillet, use a 9-inch springform pan, cake pan or deep dish pie plate, noting you will have to increase the baking time.
- Brown Butter: Melt the sliced butter in a light-colored skillet over medium heat, stirring constantly. Continue to stir, while the butter begins to foam, then continues to sizzle for about 5 minutes, until the milk solids at the bottom of the pan turn toasty brown. It should smell intensely nutty.
- Add Sugars: Immediately remove the butter from heat and pour into a large mixing bowl. Add the sugars and whisk to combine. Set aside to slightly cool before adding the eggs.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Add Eggs: To the butter/sugar, whisk in the eggs, egg yolk, and vanilla until smooth. Using a rubber spatula, gradually stir in the Dry Ingredients just until combined.
- Add Chocolate: Stir in the chocolate chips and chunks, reserving a couple tablespoons to sprinkle over the top (purely aesthetic).
- Add to Skillet: Transfer the dough to the skillet and smooth into an even layer. Evenly dot with reserved chocolate chips/chunks. Sprinkle with about 1/8 teaspoon coarse sea salt.
- Bake: Bake for 30 to 40 minutes, until lightly browned on top and puffed around the edges. Bake closer to 30 minutes for a more gooey center and closer to 40 minutes for more cooked through. If you dig in and the pizookie is too gooey for your liking, pop it back in the oven.
- Serve: Let cool for 5 minutes; the center will sink as it cools. Scoop servings onto individual plates or serve in the skillet with spoons. Top with vanilla ice cream and chocolate sauce.
Video
Notes
- Use Room Temperature Ingredients: Make sure the eggs are at room temperature before mixing to create a smoother texture. To quickly bring eggs to room temperature, place in a bowl of warm water for 20 minutes.
- Don’t pack the flour: Don’t scoop the measuring cup into the flour bag/container or else the flour will compress; packed flour will yield a denser, drier cookie. Rather, fluff the flour, then use a spoon to scoop the flour into a measuring cup, then level. Better yet, weigh the flour. I highly recommend investing in a kitchen scale(this is the exact one I have).
- Prep Ahead Dough: Add the dough to the skillet, spread into an even layer, cover, and refrigerate for up to 3 days. Let sit at room temperature for 30 minutes, then bake as instructed.
- Bake Ahead: Bake the skillet cookie as instructed, taking care to bake closer to 30 minutes (do not to overcook!). Let cool, then cover and store on the counter for up to 12 hours. Reheat at a 325°F for approximately 10 minutes before serving.
- Storage: Cover the skillet with foil and store at room temperature for up to 2 days.