I like to do fat things from time to time. Fat, decadent, gooey things. I also love to brown butter, it’s such a nutty treat to baked goods. This brown butter chocolate chip pizookie is something you need to make ASAP, especially since you’re probably going to be locked inside for a while with this hurricane approaching. You need basic ingredients, some good arm strength, and some patience. Although a few steps take some time, they’re worth it! What if you don’t want a whole skillet cookie? Then don’t make one. Just turn this dough into individual cookies (bake for about 10-12min) and you’ve got a really yummy alternative. However, because I like to do fat things, I had to turn this into a giant skillet cookie and serve it with lots of creamy cashew milk ice cream.
What the hell is a pizookie? It’s a big ass cookie baked like a pizza pie. Pizza Pie + Cookie = Pizookie. You can google the origin.
This recipe is very versatile, you can use it as a base to add in anything you’d like. Dried fruit, nuts, oats, etc. I kept it pretty simple, and the goo-factor wasn’t lacking. The only way it would have been better is if I had chocolate chunks instead of chips. Browning the butter isn’t “hold a gun to your head” necessary, but I highly recommend you do it. Browned butter really gives this cookie dough a deep, toffee flavor that you won’t be able to inject any other way. Speaking of, use REAL (unsalted) butter in stick form. Not that stuff in a tub, it’s not butter, so don’t play yourself.
Tips for browning butter
- Don’t do it over high-heat. Butter contains water, and as it melts down and boils, that water starts to evaporate. Before it evaporates, it will cause the butter to boil and sputter everywhere, so you want to do this over a very moderately low temperature so you don’t injure yourself and/or make a huge mess.
- If you can, avoid using a dark colored skillet or pot to melt the butter. It’ll be hard to determine what color it is, so try using stainless steel.
- Once the milk solids start to turn a light straw color, the browning will happen very quickly. Swirl the pot/pan and keep an eye on it! Do not walk away. Put the phone down. Pay attention! As soon as the butter is a nice golden brown, add in the cold butter OFF HEAT. Let the hot browned butter melt the cold butter and set it aside.
Watch the video
Check recipe notes for how to turn these into regular, individual cookies. Enjoy!
- 1¾ cups all-purpose flour (8¾ ounces)
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter (1¾ sticks)
- ½ cup granulated sugar (3½ ounces)
- ¾ cups packed dark brown sugar (5¼ ounces)
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1½ 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!
4)Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5)Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.