Description
A warm, gooey chocolate chip skillet cookie—aka pizookie—baked in a cast‑iron skillet and served with ice cream.
Ingredients
- ½ cup salted butter, softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 egg, room temperature
- 1 tsp pure vanilla extract
- 2 Tbsp whole milk, room temperature
- 1¼ cups all‑purpose flour
- ¼ tsp fine sea salt
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 cup chocolate chips, plus extra for topping
Instructions
- Preheat oven to 350 °F (175 °C).
- Lightly grease a 10‑inch cast‑iron skillet.
- Cream together butter, brown sugar, and granulated sugar until fluffy.
- Beat in egg, milk, and vanilla until fully combined.
- Mix in flour, salt, baking soda, and baking powder until a slightly sticky dough forms.
- Fold in chocolate chips by hand.
- Spread dough evenly into the skillet and sprinkle extra chips on top.
- Bake for 15 minutes, until edges are set and center is still slightly jiggly.
- Let cool for 5–10 minutes, then serve warm with a scoop of ice cream.
Notes
- Substitute unsalted butter, coconut oil, or ghee for butter.
- Use dark brown sugar for a richer, deeper flavor.
- For a gluten‑free version, swap in all‑purpose gluten‑free flour.
- Try chocolate chunks, candy bits, or flavored chips instead of regular chips.
- Replace milk with cream, half‑and‑half, or coconut milk for extra richness.