Slightly adapted from Cook’s Illustrated
- 1 3/4 cups all-purpose flour (8 3/4 ounces)
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 3/4 cups packed dark brown sugar (5 1/4 ounces)
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups semisweet chocolate chips or chunks
- Adjust oven rack to middle position and heat oven to 375 degrees. Spray a 9-inch baking dish or oven-proof skillet with nonstick baking spray. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in a stainless steel skillet or small saucepan over medium-low heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 2 to 5 minutes. Turn off heat. Stir remaining 4 tablespoons butter into hot butter until completely melted; set aside.
- Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 60 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
- Spread dough into prepared 9-inch round baking dish, or oven-proof skillet. Bake until edges are golden brown and dough is set, about 17-22 minutes. If using smaller, individual cast iron skillet dishes, baking times will vary. If making regular cookies, SEE NOTE BELOW!
- Let the pizookie cool for about 5 minutes before serving. Enjoy!
If you’d prefer to turn these into cookies, follow this recipe.
- Category: desserts