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–+ servings

Double Chocolate Chip Pizookies

Author Amber Brady
Yields 6 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.