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HOMEMADE PIZOOKIE

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Ingredients
  

  • 1/2 cup butter
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 3/4 cups flour (I used 1 cup whole wheat and 3/4 cup all-purpose flour)
  • 3/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 1/4 cup chocolate chips, separated
  • vanilla ice cream for serving

Instructions
 

  • Preheat oven to 350 degrees
  • In the bowl of your stand mixer, combine the butter and sugar using the whisk attachment until light and fluffy
  • Beat in egg and vanilla.
  • Add flour, baking soda, and salt and mix until just combined.
  • Add in 1 cup of chocolate chips.
  • Spread dough into skillet (I divide the dough into fourths for my skillet, but you can divide it into any size you want to fit your baking dish. You can use anything that is OVEN SAFE, like a CorningWare dish or a cast iron skillet). If you're using a cast iron skillet, leave a 1/4 inch around the edge so your cookie doesn't run over the edge. If you're using something with a high edge (like CorningWare) you don't need to worry about it spilling over. Sprinkle with a few more chocolate chips and press into dough.
  • Bake for 12-18 minutes depending on the size. The name of the game is to undercook the cookie just a bit, you want it super ooey and gooey. The top should be barely brown and the inside gooey.

Notes

If you don't want to use all of this dough at one time, you can always freeze it!  Divide the dough into usable portions, then shape the dough into a hockey puck shape and wrap in plastic wrap.  Take the individually wrapped doughs and place in a zip-top bag and freeze for 3-6 months.  When it's time to bake, don't worry about thawing the dough first.  Just put it in the pan and shape as needed, then bake for an extra minute or two.