Well isn’t this just sweet. A big fat abnormal chocolate chip cookie in a deep pan with a mountain of icecream. Since that glorious day at BJs a few years ago where I discovered this outrageous cookie, I have been making these so often that I don’t know what to do with myself. Before, I would just make a regular old-fashioned chocolate chip cookie and immediately top it with icecream, and I was happy with that. But we need to give this cookie a lot more credit. Because we’re not making it the traditional way. Because I’m rebellious like that.
A Pizookie should be simple and not time-consuming. It’s against the Pizookie law. So, we’re not getting our hand mixer out for this monster of all monster cookies. We are literally, and I mean literally dumping in all the ingredients STRAIGHT in the pan and throwing in some light elbow grease. Pretty self-explanatory. And for once, you don’t get to lick off any leftover batter because there is no mixing bowl involved in this one-pan affair!
If you’re more into visuals, check out how I make this!
- 5 tbsp melted unsalted butter
- ⅓ cup dark brown sugar (I like the caramel notes of dark brown but if you use light brown, use ½ cup)
- ¼ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup semi-sweet chocolate chips
- Pour melted butter straight in a 9 inch pan.
- Preheat oven to 375 degrees F.
- In a 9 inch pan, pour melted butter along with the sugars and combine with a spatula or wooden spoon.
- Add the egg, vanilla extract and mix.
- Next, dump all the dry ingredients and mix until incorporated.
- Fold in chocolate chips and spread the batter smooth. The cookie dough will be sticky so I use a piece of parchment paper to push the dough to the edge of the pan.
- Bake the Pizookie at 375 degrees F for 10 -12 minutes or until lightly golden brown around the edges but a bit under baked in the center.
- Top with vanilla icecream and a nice drizzle of melted chocolate and enjoy!