I like to do fat things from time to time. Fat, decadent, gooey things. I also love to brown butter, it’s such a nutty treat to baked goods. This brown butter chocolate chip pizookie is something you need to make ASAP, especially since you’re probably going to be locked inside for a while with this hurricane approaching. You need basic ingredients, some good arm strength, and some patience. Although a few steps take some time, they’re worth it! What if you don’t want a whole skillet cookie? Then don’t make one. Just turn this dough into individual cookies (bake for about 10-12min) and you’ve got a really yummy alternative. However, because I like to do fat things, I had to turn this into a giant skillet cookie and serve it with lots of creamy cashew milk ice cream.
What the hell is a pizookie? It’s a big ass cookie baked like a pizza pie. Pizza Pie + Cookie = Pizookie. You can google the origin.
This recipe is very versatile, you can use it as a base to add in anything you’d like. Dried fruit, nuts, oats, etc. I kept it pretty simple, and the goo-factor wasn’t lacking. The only way it would have been better is if I had chocolate chunks instead of chips. Browning the butter isn’t “hold a gun to your head” necessary, but I highly recommend you do it. Browned butter really gives this cookie dough a deep, toffee flavor that you won’t be able to inject any other way. Speaking of, use REAL (unsalted) butter in stick form. Not that stuff in a tub, it’s not butter, so don’t play yourself.
Tips for browning butter
- Don’t do it over high-heat. Butter contains water, and as it melts down and boils, that water starts to evaporate. Before it evaporates, it will cause the butter to boil and sputter everywhere, so you want to do this over a very moderately low temperature so you don’t injure yourself and/or make a huge mess.
- If you can, avoid using a dark colored skillet or pot to melt the butter. It’ll be hard to determine what color it is, so try using stainless steel.
- Once the milk solids start to turn a light straw color, the browning will happen very quickly. Swirl the pot/pan and keep an eye on it! Do not walk away. Put the phone down. Pay attention! As soon as the butter is a nice golden brown, add in the cold butter OFF HEAT. Let the hot browned butter melt the cold butter and set it aside.
Watch the videoCheck recipe notes for how to turn these into regular, individual cookies. Enjoy! Print