Description

This Pizookie is a giant, gooey chocolate chip cookie baked in a cast iron skillet, featuring crisp golden edges, a soft molten center, and topped with scoops of vanilla ice cream for the ultimate comfort dessert.

Ingredients

2 sticks (226 grams) unsalted butter

1/2 cup (100 grams) granulated sugar

1 cup (200 grams) light brown sugar

2 large eggs, at room temperature

1 large egg yolk, at room temperature

2 teaspoons vanilla extract

2 1/2 cups (318 grams) all-purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

1 1/4 cups (213 grams) semisweet chocolate chips

2 ounces (57 grams) semisweet chocolate, chopped into chunks

Vanilla ice cream, for serving

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Instructions

Preheat oven to 325°F (163°C).
In a 10-inch cast iron skillet, melt the butter. Transfer to a large bowl and mix in granulated sugar and brown sugar. Let cool slightly.
Whisk in eggs, egg yolk, and vanilla extract until smooth.
Stir in flour, baking soda, and salt until a soft dough forms.
Fold in chocolate chips and chunks, reserving a few for topping.
Return dough to skillet and spread evenly. Sprinkle reserved chocolate over top.
Bake for 30–40 minutes, until edges are golden and center is soft.
Let rest 5–10 minutes, top with ice cream, and serve warm.

Notes

Use any oven-safe skillet if cast iron is unavailable.

Prepare dough in advance and chill for up to 2 days before baking.

Underbaking slightly adds to the gooey texture that makes this dessert irresistible.

Nutrition

Serving Size: 1/8 pizookie
Calories: 420
Sugar: 32g
Sodium: 220mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg