Wednesday, May 20, 2009


I got this recipe from the White on Rice Couple. It’s called a pizookie, because it’s a deep-dish (like the pizza) cookie. I made the chocolate chip version, of course, but you could make these with any soft cookies you like.

The following recipe actually makes a few dozen cookies. Depending on how many ramekins you have (and what size they are), expect some leftover dough. It should be rolled in a log and frozen; later, you can make slices from the log and bake cookies, or make more pizookies.

Note that I found these almost too sweet when they were still warm, so serving them à la mode is a must. Also, using sea salt means that as you are eating the dough, you will occasionally bite down on grains of salt, and the flavour will show through. I loved that mix of salty and sweet; that being said, if you don’t think you’ll like it, feel free to use ¼ tsp of table salt instead. I’ll also mention that Baker’s is now making a premium dark chocolate for the home cook, which is quite good, but it is sold in 6 oz (170 g) packages, so you’ll need two for this recipe.

¾ cup brown sugar
¾ cup granulated sugar
1 ¼ cup (2.5 sticks) unsalted butter or margarine
2 large eggs
1 tsp pure vanilla extract
1 tsp sea salt
3 cups all-purpose flour
1 tsp baking soda
350 g dark chocolate, cut into 1/2″ chunks or smaller (this is about 2 cups, or one package of dark chocolate chips)

Preheat oven to 375 °F.

Beat together the butter, brown sugar and granulated sugar until light and fluffy. Add eggs, vanilla and sea salt; beat again.

Whisk together the flour and baking soda. Stir into the batter, then add chocolate and stir until it is well mixed.

Fill ramekins ½ inch deep with cookie dough. Place ramekins on a baking sheet and put on the middle rack in the oven. Bake 15-20 minutes, until the top starts to turn golden-brown. (Remember that, as with most soft cookies, you want then slightly underdone when you pull them out of the oven.)

Serve warm, with vanilla ice cream.

As you can tell by the pictures, I filled my ramekins more than ½ inch deep (because they’re small and I wanted a decent serving in there). This caused some impressive collapse in the center as the pizookies were cooling down, but it was the perfect spot to shove some ice cream. :)

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