Homemade Pizookie Recipe
Make this Small Batch Chocolate Chip Skillet Cookie any time you want a chocolate chip cookie for 2! Warm, gooey, and full of chocolate it's an easy, one bowl recipe!
Servings: 2 servings
Calories: 669kcal
Cost: $3
Ingredients
- ¼ cup (57g) butter , melted
- 8 teaspoons (38g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup (62g) all purpose flour
- ⅓ cup (56g) mini chocolate chips or other chocolate chips or candy
Instructions
- Preheat oven to 350°F. You will need a 6.25” mini cast iron skillet to make this cookie as shown. If you don’t have a skillet, you can use a 6” cake pan, and 8x4” loaf pan, or make individual cookies in a muffin pan. If you are using a skillet, cake, or loaf pan, spray it with nonstick cooking spray. If you’re using a muffin pan, use liners for easy removal and serving (it will probably make about 4 muffin sized cookies).
- Melt butter in a large bowl. Stir in both sugars, then egg yolk, extract, baking soda and salt. Carefully stir in the flour then mix in the chocolate chips.
- Optional: add 1/3 cup of ANY kind of chips or candy instead of the mini chips called for, if you wish.
- Bake the mini cast iron skillet for about 18-24 minutes, or until the edges are puffed and the center no longer looks translucent. Using another pan will affect baking time.
- Serve warm, with lots of whipped cream or ice cream and sprinkles.
Notes
The cookie will fall slightly after baking, as it cools. This is normal. The more underbaked you make it the more it will fall (which is totally fine by me, we love this a bit underbaked and gooey).
Nutrition
Serving: 1serving | Calories: 669kcal | Carbohydrates: 88g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 498mg | Potassium: 90mg | Fiber: 2g | Sugar: 62g | Vitamin A: 906IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 2mg