Start by melting butter in a small, heavy saucepan over medium heat. Make sure it doesn’t burn by using a thick-bottomed saucepan. Keep the heat at medium to ensure even browning, stirring constantly with a whisk or spatula for about 6 to 8 minutes to prevent milk solids from sticking.

As the butter melts, bubbles will appear, signaling the start of the browning process. Keep stirring until the butter turns golden brown. If the bubbling gets too intense, briefly take it off the heat to check the color accurately. You’ll notice a scent resembling toasted graham crackers or nuts.

Once you see golden-brown specks in the butter, take it off the heat immediately and transfer it to a heatproof bowl to stop the cooking. Remember, the butter will continue to brown even off the heat, so it’s better to be cautious. Set the butter aside to cool while you prep the cookie dough.

Preheat the oven to 325ºF.

In a mixing bowl combine the flour, cornstarch, baking soda, salt, and 1 ½ cups of chocolate chips. Set aside.

In a large mixing bowl combine the browned butter, brown sugar, and granulated sugar. Beat on medium speed for 60 seconds.

Add in the eggs and vanilla extract, beat for 30 seconds.

Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick.

Press the cookie dough into an even layer in a cast iron skillet. I used a 10.25 inch skillet. I recommend anything between 9-12 inches, although the bake times will vary.

Press the remaining ½ cup of chocolate chips on top of the pizookie.

Place in the center of the oven and bake a 10.25 inch skillet for 30-35 minutes or until the edges are golden brown. Estimated bake times: 30-40 mins for 9-10 inch skillet, 25-36 for 11-12 inch skillet.

Remove from the oven and allow the pizookie to cool for 5-10 minutes before serving with ice cream if desired.