A PIZOOKIE! Obviously…
When it comes to cooking, I love learning new things. And by new things, I don’t necessarily mean discovering a new way to cut onions, without tears streaming down your face. My latest kitchen discovery is the pizookie. This ingenious creation was apparently made famous(?) by BJ’s restaurant. It’s basically a large cookie that’s slightly under-baked in a round tin. As demonstrated by all my previous posts, cookies aren’t exactly my thing. They are, however, my roommate Plaid’s thing. Chocolate chip cookies come a close second to his biggest passion. Pizza.
I bake cakes for all my closest friends birthdays, and I usually let them choose what they would like. In Plaid’s case he requested a pizookie. After explaining to me what one should look and taste like, I had a quick Google, then Mapper and I got to work!
It was really quick and easy to throw together, and after about 15 minutes in the oven, we were blessed with a sweet, chocolately cookie with a nice, gooey middle. According to Plaid, the only way to eat a pizookie is with mounds of melting vanilla ice cream and 5 spoons. So that’s just what we did. After singing a very un-harmonious rendition of happy birthday and then digging remnants of melted birthday candles out of the cookie. Oops. Maybe I should just stick to cupcakes… 🙂
Serves: 5 roommates, straight out of the tin. Hooray for less washing up!
- 1 cup unsalted butter
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/4 cup sugar
- 1 1/4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tbsp milk
- 1 1/2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat oven to 375 degrees F.
- Melt the butter in a saucepan over low heat. Meanwhile, sift together the flour, salt, and baking soda. Set aside.
- Pour the melted butter in a large bowl a nd add the sugar and brown sugar. Cream the butter and sugars on medium speed.
- Add the egg, egg yolk, 2 tablespoons milk, and vanilla extract to the sugar-butter mixture. Mix.
- Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
- Spread dough on the bottom of 2 round 9-inch pie tins. Bake for 15 minutes or until golden brown.
- Served warm, topped with lashings of vanilla ice cream.