Pizookie
User Reviews
5
Pizookie
Description
This Pizookie recipe begins by browning unsalted butter, which introduces a nutty flavor and adds depth to the cookie dough. The browned butter is cooled and then mixed with a blend of light brown sugar, granulated sugar, eggs, and vanilla to form the base. Combining this with flour, baking powder, salt, and semisweet chocolate creates a cohesive dough that may feel dry at first but comes together with gentle mixing.
The dough is prepared in a 9-inch cast iron skillet, then baked at 350°F. Baking in cast iron helps develop a slightly crisp edge while keeping the center soft and chewy. The semisweet chocolate disperses in pockets, melting into the warm cookie. Serving the warm pizookie immediately with vanilla ice cream allows the cold creaminess to contrast with the hot, rich cookie.
This dessert suits sharing or individual servings when baked in smaller skillets. Variations in pan size may affect baking time; the toothpick test and watching for golden edges ensure doneness. Using a cast iron skillet is recommended for the best results, but pie plates may be substituted if necessary.
Ingredients
- ¾ cup butter unsalted
- ¾ cup light brown sugar (or a blend of light and dark brown sugar), firmly packed
- ⅔ cup granulated sugar
- 1 egg large
- 1 egg large, yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon table salt
- 6 oz semisweet chocolate or 1 heaping cup chocolate chips, or dark chocolate, coarsely chopped
- vanilla ice cream for serving
Instructions
To Brown the Butter:
- Place butter in skillet (if baking in a cast iron skillet you can brown the butter directly in the same skillet you’ll be baking in) and cook over medium heat until butter is melted.
- Once melted, continue to cook while constantly stirring as butter sizzles and pops. Once butter begins to brown (you’ll see golden brown flecks forming and floating in the pan) immediately remove from heat. Continue to stir for several seconds, then allow butter to cool (in the pan) for 30 minutes before proceeding.
Making the Pizookie
- While butter cools, preheat oven to 350F (175C).
- Once butter is no longer warm to the touch, add sugars, egg, egg yolk, and vanilla extract and stir well to combine.
- In a separate bowl, whisk together flour, baking powder, and salt, then gradually stir into the butter mixture until dough is cohesive and completely combined (dough can seem a bit dry and crumbly, so be gradual with adding the flour and stir until it comes together).
- Stir in chocolate and flatten the surface of the cookie with a spatula or the back of a spoon.
- Transfer to 350F (175C) preheated oven and bake for 28-30 minutes or until cookie is baked through.
- Allow to cool for 10-15 minutes before topping with ice cream and serving still warm. Enjoy!
Notes
- Browning butter adds nutty, caramel notes that enrich the dough's flavor.
- Baking in a 9" cast iron skillet enables crisp edges and a warm, soft center; pie plates can be used but may require longer bake time.
- Check doneness with a toothpick and look for edges to turn golden brown to avoid overbaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 553kcal | 28% |
| Carbohydrates | 71g | 24% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 260mg | 11% |
| Potassium | 229mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 602IU | 12% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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