Brown Butter Chocolate Chip Cookie Skillet (“Pizookie”)
No need to go to BJ’s – you can make this brown butter pizookie right at home, and it tastes 100000x better!
When it comes to my cooking, Jason doesn’t make a lot of requests. He usually eats all the “blog food” and has never complained about it. If anything, he’s raving about it, even though it involves his least favorite foods – like quinoa and whole wheat. Yeah, he’s a keeper.
But the other night, he asked if BJ’s was the only restaurant that sells the pizookie, a piping hot cookie skillet topped with ice cream. I looked to him and said, “You know you could ask me to make it. Not just make it but make it without taking pictures so you could actually have it piping hot from the oven.” Then he said, “But I want you to blog about it!”
That made my heart melt.
So I made two cookie skillets. One for Jason so he could have it right out of the oven and a second for photographic purposes. And both skillets were epic. Using a simple cookie batter with browned butter and Scharffen Berger chocolate CHUNKS, we remained quiet and devoured our individual skillets like there was no tomorrow.
Brown Butter Chocolate Chip Cookie Skillet ("Pizookie")
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 14 tablespoons unsalted butter, divided
- ⅓ cup sugar
- ½ cup dark brown sugar, packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup chocolate chips
- Ice cream, for serving
Instructions
- Preheat oven to 375 degrees F. Lightly coat 2 5-inch cast iron skillets with nonstick spray.
- In a large bowl, combine flour, baking soda and salt; set aside.
- Melt 10 tablespoons butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat; strain through cheesecloth or fine sieve.
- Stir in remaining 4 tablespoons butter until completely melted. Whisk in sugars and vanilla until well combined. Whisk in egg and egg yolk until well combined. Add flour mixture, beating just until incorporated. Gently fold in chocolate chips.
- Divide mixture into the prepared skillets. Place into oven and bake until edges are golden brown but center is still moist, about 12-15 minutes.
- Serve immediately, topped with ice cream, if desired.
Did you make this recipe?
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I made this last night, I used a 10 inch cast iron skillet, I was delicious and was more than enough for my family of four. thank you for posting the recipe
This dessert looks like heaven! I must try it! Thank you so much for this recipe! It actually seems easier than I thought! I will try it at Sunday because I want to taste the pleasure of all of the preparation! Thank you again!Elm Park Carpet Cleaning Ltd.
Absolutely love this site and have “Paprika-ed” a ton of the recipes to try! lol This one looks so amazing and quite impressive to serve to company! Thanks for your wonderful site!! 🙂
Does the saucepan need to be removed from the heat before adding the sugars, egg and yolk, etc?
Can I use two of those gift set cast iron 5″ skillets? I’ve noticed they aren’t super deep, will the cookie overflow in the pan?
It should be fine – that’s exactly what I used for this recipe!
How can I adopt this to make in one 12″ skillet? Just bake longer?
Yes, you will have to adjust baking time as needed.
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I made this tonight and it was SO yummy! My 6 yo said, “this is even better than BJ’s, mom!” Thanks for yet another great recipe!
about cleaning the skillet: you really shouldn’t wash them; just wipe them out and reoil them.
will last forever and ever!
Could I possibly used Potato flour instead of regular flour, or some kind of gluten free flour?
Yes, you can certainly substitute gluten-free flour.
Hi! This looks awesome! Can I do them in ramekins?
Thxs,
K.
Yes, absolutely! You will have to reduce baking time as needed though.
If making these in ramikens what should be the baking time? Should the ramekins be filled to the top with the ingredients?
Thank you for your response
LB
I’m confused after step 3. Does the melted butter got into a new bowl and add the remaining ingredients?
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I saw this in Pinterest and thought it would tast amazing and tomorrow I will try it!! Me and my friend at going to make them!! We live to bake and your blog is awesome!!
Thank you! Let me know how it turns out.
I was wondering if you can prep the cookie batter the night before and refridgerate over night and cook the next day… is it a batter or more like cookie dough??
Rita, I’ve actually never chilled the dough overnight. But you can certainly give it a try!
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Looks SO good! I grew up close to a bj’s and since moving away I’ve wanted a pizookie so many times. Do you know if a 6.5″ skillet would work as well?
Yes, absolutely. You may have to adjust baking time a little bit though since this is a larger skillet than what was used in the recipe.
I used a larger skillet and a pie tin of two different sizes and they came out great, however the chocolate chips and the finished product could have been a little more melted. Don’t know how to accomplish that. Regardless, my family devoured both of them. Thanks for the recipe of this fabulous restaurant dessert to make at home.
What size skillet do you recommend?
Katherine, the size of the skillet is noted in the recipe.
Where can I buy a good skillet like the one you used? This looks perfect!
Amanda, you can find this skillet on Amazon.com.
Thank you!