Last week was a really long week, so I decided that I deserved to indulge a little. On Saturday night instead of going out, I decided to master the cookie skillet/pizookie. Where I grew up (on the rough streets of North Scottsdale), we would go to Zipps every weekend in high school (a local sports bar) to get dinner and a cookie skillet. They have the gooey-est, yummiest pizookies around!!! My competitive, perfectionist nature decided to make a better one.
This pizookie was definitely comparable to my weekly high school treat…crunchy on the bottom, ooey and gooey in the middle. Except my version has double the chocolate…whoops! Here’s my ooey, gooey, scrumptious secret:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, divided
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup chocolate chips
- Ice cream, for serving
1. Preheat oven to 375 degrees. Coat a cast-iron skillet with spray.
2. In a large bowl, combine flour, salt, and baking soda. Set aside.
3. Melt 4 tablespoons butter in a medium saucepan over medium heat. Whisk frequently until foam subsides and butter turns a golden brown (approximately 3 minutes). Remove from heat, strain through cheesecloth or fine sieve into an empty mixing bowl.
4. Stir in the remaining 4 tablespoons butter until completely melted.
5. Whisk in sugar and vanilla.
6. Whisk in egg and egg yolk.
7. Add flour mixture, beating until well-incorporated.
8. Gently fold in chocolate chips.
This is what your dough should look like! Be careful not to eat it all, because it’s sooo yummy. I ate way too much for my own good and had to take my digestive enzymes to stomach it. Sorry, not sorry?? I’m getting old…
Pour mixture into skillet and pat down to fill the space.
Place into oven and bake until edges are golden brown, about 12-15 minutes.
Serve immediately for a warm and gooey cookie.
Top with ice cream and syrup if you love life.