Pizookie
This gooey, chewy, skillet chocolate chip cookie is made with browned butter and lots of chocolate! Serve it warm with scoops of vanilla ice cream for the classic pizookie experience.
Nutrition Facts
Ingredients
Instructions
Note: 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 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.
Let the butter and sugar mixture cool at room temperature for 15 minutes. You don’t want to add the eggs into the hot mixture because it will scramble them.
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Chocolate
If you prefer a sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie.
Use high quality chocolate for your chocolate chips and bittersweet chocolate. I personally prefer Ghirardelli brand chocolate chips and chocolate bar.
Skillet size: can bake in a 10 inch skillet as well, will need a slightly longer bake time as the dough will be thicker.
Butter: you don’t have to brown the butter, 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.
Storing
Store leftovers in an airtight container at room temperature. Leftovers will last for 3-4 days.
Freezing: Just like any other cookie recipe, you can freeze the baked cookie if you don’t 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.
Comments & Photos
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Reviews from the Original Source
It’s finally due time that I make this review. I have made this recipe 6-8 times over the past two years and every single time it hittsss. It started with my boyfriend actually finding this recipe and making it (he is not a baker and A MAN if that isn’t a testament to how easy the recipe is I don’t know what is). I have made this for my friends a few times and they always ask me to make it everyone loves it. The brown butter and flaky salt just makes it so perfect. The texture is the perfect ooey gooey warm cookie that you want and the flavor is immaculate. A previous comment has said that the texture was similar to cake but I suggest converting the recipe to grams as too much flour might have been added and I personally use grams for this recipe and have had a consistent perfect chewy cookie every time. ALSO, this cookie is so picturesque! Beautiful with the flaky sea salt on top and such a gorgeous shiny cookie crust, I always take a pic as it is so pretty! Highly recommend and I will be making this cookie for the rest of my life. Thank you.
It was yummy but tasted more like a cake than a pizookie.
This is the BEST pizookie recipe out there! I found it last year, and my family devoured it. We've made it several times since. Thank you!!
Came out delicious!
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