Long story short, a couple of weeks ago my friend told me she tried to make a pizookie and, though she followed the mix’s directions to a T, it turned out kind of…well…blah. A pizookie should never be blah.
Last night, I made a chocolate chip & caramel pizookie, and it was beyond delicious. I think I discovered chocolate chip heaven on earth. So, Devika, this one’s for you, lady.
This recipe happens in two steps. First, you make the caramel. (Though if you’re not a fan, you can definitely make the pizookie without it.) Then you make the pizookie from a normal chocolate chip cookie recipe.
For the caramel
1 stick of sweet cream butter
1 1/2 cups brown sugar
1/2 cup heavy cream
pinch of salt
1 T of water
Put all ingredients in a saucepan over medium heat, stirring until the mixture is smooth and completely combined. Bring to a heavy boil:
Stir for 2 minutes and then boil without stirring for 3 minutes.
Set aside for 10 minutes to cool. Pour into a freezer-safe container, and put in the freezer for 30 minutes.
For the Cookie Dough
The basic recipe I’m using is the classic Toll House Chocolate Chip Bars recipe plus a couple of adjustments. You’re welcome to use the Toll House recipe. Your pizookie will be awesome either way.
2 1/4 c all-purpose flour
1 teaspoon baking soda
1 teaspoon salt + 2 pinches for sprinkling
1 1/2 sticks sweet cream butter (TH calls for 2 sticks) + more for buttering pan
1/2 cup granulated sugar (TH calls for 3/4 cup)
1 cup brown sugar (TH calls for 3/4 cup)
2 teaspoons vanilla extract (TH calls for 1 teaspoon)
2 large eggs
9 ounces Semi-Sweet chocolate morsels/chips (TH calls for 12 ounces)
Preheat oven to 375F. Butter a metal cake pan (8-9″ is best) and sprinkle a pinch of sea salt over the bottom. Set aside.
Melt your butter and pour into a large mixing bowl. Set aside to cool to room temperature.
Whisk together all of your dry ingredients in a medium bowl.
Once your butter has cooled and begun to re-solidify, mix in your vanilla and sugar with a whisk or wooden spoon. Once you’ve creamed the butter, sugar & vanilla, add your eggs and stir with a wooden spoon until JUST combined and smooth. It should look like this:
Tip: I don’t use a hand or standing mixer for cookies because it usually results in over beaten eggs, which can ruin your cookie’s texture.
Begin adding your dry ingredients to the mixing bowl about a 1/2 cup at a time until it is all combined and the batter is smooth.
Add your chocolate chips and fold into your batter.
Tip: If you have the time to prep this beforehand, I highly recommend refrigerating your dough overnight. It enhances the flavors and results in insanely awesome cookie dough.
Add your dough to the buttered/salted cake pan. Pull the caramel out of the freezer and prepare to get messy. Pull off rough chunks of your caramel. Cutting the caramel into squares helps, but you’ll get totally sticky regardless because the caramel reheats as you handle it.
Once you have about a quarter cup of caramel chunks, add them to your batter and fold the cookie over them.
Make sure to push your pizookie batter evenly into the pan. Mine was about 1/2 inch deep all over. Then sprinkle with a pinch of salt.
Bake 8 minutes then turn your pan and bake another 8 minutes. DO NOT bake your pizookie until it looks completely done in the oven.* It will result in a cake-y / dry cookie. Remove the pan from the oven when the pizookie is just beginning to turn brown and then set aside for about 10 minutes to cool.
Top with ice cream (I’m partial to coffee ice cream myself) and serve!
*Important Note: I under-bake all my cookie recipes because they continue to bake after you remove them from the oven, especially if you use a metal cookie sheet like I do. The metal stores the heat and continues to bake the cookie as it cools.
This is a particularly important consideration with a pizookie because there is no air circulation around the sides of the cookie. Only the top surface of the giant cookie is exposed to the cool air.