Chocolate Chip Pizookies

Have you experienced the deliciousness of a Pizookie yet?! It's a cookie baked like a pizza! Crispy on the edges and top while still being ooey gooey in the middle.  Topped with a scoop of vanilla ice cream it is absolute heaven! While this isn't a new idea, I hadn't actually had one until a few years ago.  We ate at a restaurant called BJ's on a family trip and got a mini version of this with the kids meal.  Wow, just wow!  It was so delicious.  We ate there again the very next night just so we could get another pizookie. Since that trip I've been trying to find a copycat recipe but hadn't found one as good…until now! These turned out perfectly.  The recipe itself uses brown butter which adds a caramel undertone, and Ghirardellli Milk Chocolate.  Quality ingredients make all the difference.  Hope you love these as much as we do! 

Chocolate Chip Pizookies

modified from Handle the Heat

Ingredients:

2 sticks of butter

1/2 cup granulated sugar

1 cup brown sugar, lightly packed

2 eggs plus 1 egg yolk

1 TBSP vanilla

2 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cups chocolate chips (I use Ghiraradelli Milk Chocolate).  

Vanilla Ice Cream

Preheat oven to 400 degrees F.  In a medium saucepan, melt the butter, stirring occasionally over medium-low heat until butter is foamy and light brown in color.  Set aside to cool to room temp.  

In a large mixing bowl, add the white and brown sugar.  Pour in browned butter and stir to combine.  Add in eggs, egg yolk, and vanilla.  Mix well.

In a separate bowl, combine dry ingredients, then add to the wet ingredients.  Stir just till combined then add in chocolate chips.  

Divide between 4-six inch cast iron skillets or 1 10 inch skillet.  (I've also seen these made in cake pans).  

Bake for 10 minutes or until internal temp reaches 165 degrees for a gooey center, or a few minutes longer for a chewier texture.  

Let the Pizookie rest for about 5-10 minutes then top with vanilla ice cream and dig in! 

Leftover cookie dough can be saved in the pan wrapped in Saran Wrap for up to a week.  Just take it out of the fridge about 30 min to an hour before baking and it will be good as new.