Homemade Pizookie

overhead view of a cast iron skillet full of a giant chocolate chip cookie (pizookie) and three scoop of vanilla ice cream, with a spoon in the middle and bites missing out, sitting on top of a blue cloth surrounded by a cup of chocolate chips, chocolate chips scattered around and two spoons

5 from 1 rating

The perfect pizookie has a gooey center, crispy edges, a chocolate chip butterscotch flavor balance, and that signature cookie chewiness. Through trial and error, and lots of hours in the kitchen, I have mastered all elements of the pizookie so you can make it perfect the first time with zero guesswork.

Prep Time10

Cook Time30

Cooling Time10

Course: Dessert

Cuisine: American

Keyword: pizookie

Servings: slices

Author: Beth

Equipment

Ingredients

1 cup (226g) unsalted butter room temperature, 2 sticks
1 ¼ cups (266g) brown sugar
¼ cup (50g) granulated sugar
2 large eggs room temperature
1 tsp vanilla extract
2 ½ cups (300g) all-purpose flour
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
2 cups (340g) semi-sweet chocolate chips

Instructions

Brown the Butter

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.
1 cup (226g) unsalted butter
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.

Pizookie

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.
2 ½ cups (300g) all-purpose flour, 2 tsp cornstarch, 1 tsp baking soda, ½ tsp salt, 2 cups (340g) semi-sweet chocolate chips
In a large mixing bowl combine the browned butter, brown sugar, and granulated sugar. Beat on medium speed for 60 seconds.
1 ¼ cups (266g) brown sugar, ¼ cup (50g) granulated sugar
Add in the eggs and vanilla extract, beat for 30 seconds.
2 large eggs, 1 tsp vanilla extract
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.

Video

Notes

A skillet is classic for a pizookie, but it is very flexible and works in several other pans. The key is pan depth and how thick the cookie layer is, since that affects bake time more than the pan itself.

9 inch round cake pan: This is the closest substitute to a skillet. Bake at the same temperature and expect a similar bake time, usually within a few minutes of the skillet version. Start checking 3 to 5 minutes earlier.

8 inch square pan: This pan creates a slightly thicker cookie, so it usually needs a little more time. Add about 3 to 6 extra minutes and watch the center closely.

9 by 13 inch pan: This spreads the dough thinner, so it bakes faster. Reduce the bake time by about 8 to 12 minutes and check early to avoid overbaking.

Pie plate: A standard pie dish works well and gives a medium thickness. Bake time is usually close to a skillet, but start checking a few minutes early, especially if using glass.

Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.

Nutrition