Cast Iron
Skillet Cookie (Pizookie)
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This Chocolate Chip Cookie Skillet is my grown-up take on the Pizookie I loved growing up, made with rich browned butter, melty milk chocolate chips, and pools of semi-sweet chocolate chunks.
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Crispy on the edges, gooey in the center, and best served warm with a scoop of vanilla bean ice cream and a spoon.
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To make, brown the butter.
Then pour into a large bowl and let cool for 5-10 minutes.
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While the butter cools, whisk together the flour, baking powder, baking soda and salt in a medium size bowl.
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Once the browned butter has cooled, whisk in the egg, brown sugar, granulated sugar, vanilla extract and milk.
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Stir dry ingredients into wet and gently combine.
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Gently fold in the milk chocolate chips and combine.
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Spread batter into the skillet evenly using a rubber spatula. Top with chocolate chunks or super cookie chips.
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Bake for ~15-17 minutes or until edges are slightly browned.
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Sprinkle a little Maldon flaky salt and let cool for a few minutes before digging in, if you can wait! Serve with vanilla bean ice cream and enjoy.
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