Double Chocolate Chip Pizookies
Sometimes, I like to keep cookie dough in the refrigerator & make one of these for a warm dessert ready in 5 or so minutes. It is one of those sweets that really hit the spot when I am having a rough day or just need my chocolate fix in a bad way.
Really, you can use any cookie recipe & any ice cream combination, but I am a chocoholic, so the more the better. Probably could have even had chocolate ice cream on top too!
Double Chocolate Chip Pizookies
Yields servings
Ingredients
- ½ cup (113 g) butter
- ⅓ cup (68 g) granulated sugar
- ⅓ cup (68 g) light brown sugar, gently packed
- ½ tsp vanilla extract
- 1 large egg
- 1 cup (120 g) all-purpose flour, (stir, spoon & level)
- ¼ cup (20 g) plus 2 Tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (128 g) chocolate chips
Instructions
- Cream butter with sugars. Add vanilla & egg. Combine well. Scrape bowl.
- Sift dry ingredients together: flour, cocoa, baking soda, salt. Gradually add to wet mixture.
- Add chocolate chips at the end until just incorporated.
- Lightly spray a small cast iron skillet or Skookie pan with cooking spray & pat down a layer of cookie dough. Just enough to cover the bottom. If you over-fill the pan it will spill over the sides.
- Bake at 350˚F for 5-7 minutes. You want it cooked just enough so that it is warm & gooey, not hard & crispy. Top with ice cream & chocolate/caramel sauce if desired.
Notes
- YIELD: 3+ large pizookies
- Store extra cookie dough in a closed container in the fridge up to 1 week.
- You may also bake these on a cookie sheet for the same amount of time. Sometimes I will make everyone their own small one & put them fresh from the oven in a bowl with ice cream…it’s more kid friendly so they don’t burn themselves on the hot pan.
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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