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!
Chocolate Chip Pizookie Made Straight in the Pan
- 5 tbsp unsalted butter melted
- 1/3 cup dark brown sugar I like the caramel notes of dark brown but if you use light brown, use 1/2 cup
- 1/4 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 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 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!
- Every oven is different. Get to know your oven. When in doubt, always underbake cookies because once you take them out, the residual heat will continue to cook them.