Gooey Pizookie Recipe (So Easy!)

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This warm, gooey chocolate chip pizookie took so many trials to get just right, but the final result was sooo worth it! It has crisp, golden edges and a soft, buttery centre loaded with big pools of melted chocolate. It’s so easy to make, and served warm with a scoop of vanilla ice cream on top — YUMMM!

Prep: 10

Cook: 13

Total: 23

Servings:

Author: Cakes by MK

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

▢ 1 cup (120 g) all-purpose flour
▢ ¼ tsp baking soda
▢ ¼ tsp salt - omit if using salted butter
▢ 6½ tbsps (91 g) unsalted butter - melted and slightly cooled
▢ 3 tbsps (38 g) white granulated sugar
▢ ¼ cup (50 g) soft light brown sugar
▢ 1 large egg - room temperature
▢ 1 tsp vanilla extract/essence
▢ ½ cup (85 g) roughly chopped semi-sweet chocolate - Set aside about 2 tbsps of chunks to put on top before baking. I use 50% dark chocolate (see note 1).

Instructions

Preheat the oven to 400℉ (200℃) conventional (see note 2 if using a convection oven). Lightly grease a 10-inch cast iron skillet and set aside.
In a small bowl, sift together the flour, baking soda, and salt. Using a whisk, mix until well combined. Set aside.
In a medium bowl, combine the melted butter, white granulated sugar, and soft light brown sugar. Using a whisk, mix until smooth and glossy.
Add the egg and vanilla and whisk until well combined and the mixture looks slightly thickened and cohesive.
Add the pre-sifted dry ingredients into the wet mixture and using a spatula, gently fold until a soft cookie dough forms. Be careful not to overmix and only mix until the flour is just incorporated.
Add the roughly chopped semi-sweet chocolate, reserving about 2 tablespoons of the larger chocolate chunks for the top. Gently fold the chocolate into the dough until just combined.
Transfer the cookie dough into the prepared skillet and press it into an even layer, smoothing out the top. Scatter the reserved chocolate chunks evenly over the surface.
Bake for 12–13 minutes, or until the edges are lightly golden and set, while the top is slightly puffed and soft to the touch but set enough that no raw batter sticks to your finger. Be careful not to overbake. The centre should still look soft and gooey, with a slight shine on the surface, but it should not look wet or raw.
Allow the pizookie to rest in the skillet for about 10 minutes. This allows it to finish setting while keeping the centre soft and gooey. Top with a scoop of vanilla ice cream and serve warm. Enjoy!

Video

Notes

Note 1. I highly recommend using good-quality semi-sweet chocolate from a block rather than chocolate chips. Roughly chopping the chocolate creates big pools of melted chocolate throughout the pizookie, which makes a huge difference to both the taste and texture.

Note 2. If using a convection (fan-forced) oven, bake at 350°F (180°C), as the fan function cooks faster.

Nutrition

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

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