Brown Butter Chocolate Chip Pizookie

Pizookie- You must be wondering what in the world is that. The first time I was introduced to this term, I was as clueless as you. I knew it had something to do with cookie and I was so right. Pizookie is a cookie the size of a pizza. It’s baked in a skillet/ pan and served hot in it. I was lucky enough to be brought to the famous “BJ’s restaurant brewhouse” for their signature Pizookie. We all had full size meals and when it came down to desserts, we were all rather full. Nah. Not this time round. BJ’s Pizookie party platter offered the choice of four cookie batter baked in one giant pizza cookie. It was massive and good for four. From that day on, whenever I think of pizzas, they reminded me of the giant Pizookie I had. So Darn Good!

My next baking assignment was to recreate this spectacular Pizookie. I happen to chance upon damndelicious’s recipe on brown butter Pizookies. I was immediately brought back to the good years I spent in the state. Good friends, Good college, Good Roadtrips and basically Good food. Eat Play Eat Play- what more can you ask for?

This was my first attempt at baking something so big. I’ve made giant cookies but never one as huge as this. This is also my first time whipping up my brand new Le Creuset skillet for this purpose.

I didn’t spend much time fussing about the flavour of the cookie. All I could ever think about after making that butterscotch crepe cake few weeks ago was brown butter and caramel. No those two words never left my thought dictionary after that day we all sat down to savour the layers of cake.

Brown butter is indeed my friends, the real deal. Many a times you’ve heard of people putting a knob of butter into a dish because butter makes all things better. Why not intensify that satisfaction by browning it. The smell when it reaches the golden brown stage is breathtaking. It triggered all of my 5 senses and made me so eager to take a dive for whatever utensils were available at that point in time. Good thing no one saw. I make a mess in the kitchen.

I threw in some Lindt caramel sea salt chocolate together with some Ghirardelli chips ( BJ uses them too! Wahhaa) and toasted walnuts.

Just dump the entire batter into the skillet and let your oven do the magggiiiccc…

Baked them for a good ol 25 min ( Felt like I should have baked the cookie lesser) and topped with two gigantic scoops of dark chocolate chunk ice cream and cherry Garcia. Mhmmmm. If you wanna eat, might as well go big.



This recipe was adapted from damndelicious. If your’e attempting this, hope you enjoy eating it as much as I did. Enjoy. Enjoy over a cuppa milk and with friends!


1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons unsalted butter, divided
1/3 cup sugar
1/2 cup dark brown sugar, packed
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 cup chocolate chips
Ice cream, for serving


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.

Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures


1 Comment

  1. June Baby
    June 28, 2014 / 1:06 pm

    That looks amazing! Brown butter makes everything better. 🙂

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