Double Chocolate Pizookie Recipe – a warm and decadent deep dish cookie
oozing with double chocolate chips! Homemade and ready in 30 minutes!
I have wanted to try a pizookie for for-ever! One deep dish of thick gooey cookie, warm and oozing with chocolate. It’s everything I love about a cookie and nothing I hate about a cookie. There’s no chilling the dough, no scooping mound after mound of cookies, and no baking multiple batches.
But, there is that sharing thing
or maybe not.
I did make this a small batch pizookie. Yes, one recipe makes enough dough for two 5-inch skillets. Now, certainly you don’t have to share. Maybe I would, maybe I wouldn’t. I’m just saying, if you want a dessert and don’t want to over do it or feel like you have to run 9 miles to burn the calories, this would be perfect for four people to share. It would be perfect for couples to share at supper club. It was perfect when my husband and I wanted vanilla ice cream over our warm cookie, but our boys didn’t.
I filled this pizookie full of chocolate. One bite and my husband said, “That’s a little dough wrapped around a lot of chocolate.” Now, that’s not a bad thing in my opinion! If you don’t want that much chocolate reduce the chocolate chips from 1/2 cup to 1/3 cup. Also, you can certainly use milk chocolate chips instead of dark chocolate chips. You could even get really cray cray and use white chocolate chips instead of the candy coated chocolates!
Stop the madness!
So much chocolate talk gets me excited!
You’ll want to sit the butter and egg out to allow it to come to room temperature before mixing. Give it 30 minutes on the counter and you should be good!
Also, it’s imperative in baking to measure your flour correctly. It’s über important for a small batch like this. Don’t use the measuring cup to scoop into the flour! I wrote a ‘how to’ snippet in the post Twix Bar Cinnamon Rolls on correctly measuring flour.
- 2 tablespoon butter room temperature
- 1/2 cup brown sugar packed
- 1 egg room tempreature
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup dark chocolate chips
- 1/4 cup candy coated chocolate
- Preheat oven to 375 degrees. Spread 1/2 tablespoon butter in two 5-inch cast iron skillets.
- Cream butter and brown sugar together until light and fluffy. Add egg and vanill, cream until smooth.
- In another bowl, combine flour, baking powder and salt. With mixer on low, slowly add flour mixture to sugar mixture.
- Mix until combined.
- Stir in chocolate chips.
- Press half of the dough into each of the skillets. top with the candy coated chocolate.
- Bake 20 minutes or until lightly brown on top and center is set.
- Allow to cool on wire rack. Serve warm or room temperature.
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