Let’s be honest: the best time to eat a chocolate chip cookie is when it’s fresh out of the oven. The same goes for the chocolate fever dream known as “triple chocolate cookies.” The gooeyness of the chocolate and freshly baked dough make an unparalleled delight. But the work of scooping out cookies and repeatedly waiting for sheets to bake is less than ideal. Sometimes, you just want a warm, gooey cookie topped with ice cream, and you want it in the next 30 minutes. Lucky for you, that’s exactly what we do here at Stir&Chill. Introducing the Triple Chocolate Pizookie.
A triple chocolate cookie is perfect for those days when you want something with deeper, richer chocolate than your standard chocolate chip can provide. Now, let’s make it deep-dish to increase the ooey-gooeyness. Just like our mini pizookies, this recipe makes up to 4 personally sized pizookies in 30 minutes or less. One of the best parts of this recipe is that you can mix it up and freeze whatever you don’t use for a quick sweet treat later. Pizookies are great for a quick dessert that satisfies a sweet tooth without having to commit to large portions. You can adjust the pan count and size to fit your needs, whether you are baking for yourself or for a small gathering.
Honestly, pizookies are so delicious, fast, and versatile that I am thinking I will start a whole series for them, so keep checking in for new flavors!
Equipment and Bake Times
Pan Size
For this bake, I have found that larger pans give you a better feel for the flavor, so I would recommend baking in at least a 5-inch pan.
Pan Depth
It’s Important to remember that you should have between ¼ to ½ an inch of space between the top of your pan/ramekin/skillet and the cookie. If you do not, it will definitely spill out while baking! To help you do that, please, PLEASE make sure your pan is at least 1 inch deep! If you’re too lazy to measure, that’s about the distance from the tip of your thumb to its first joint. With a pan at least that depth, you will be able to make a delicious pizookie that is not too thin while still having room to expand during baking. Note that thicker, larger cookies in larger pans will need longer bake times (closer to 22 minutes) and smaller, thinner cookies will need shorter ones (closer to 18 minutes).
Ingredients
- ⅓ Cup butter
- ⅓ Cup brown sugar
- ¼ Cup sugar
- 1 egg yolk
- ½ Cup flour
- 2 Tablespoons cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon vanilla
- ¼ Cup white chocolate chips
- ¼ Cup dark or semi-sweet chocolate chips
- Ice cream (for serving)
How to Make It
- Preheat oven to 350 ℉ and lightly grease 1-4 ramekins (depending on how many pizookies you want today). Set the ramekins on a baking sheet.
- In a mug or small microwave safe bowl, melt the butter.
- In a medium bowl, combine the sugars with the melted butter.
- Add in the yolk, stirring quickly to incorporate. You will see the batter turn lighter in color when it has been stirred enough.
- Add flour, cocoa powder, vanilla, and baking soda, stirring until combined. Then stir in the chocolate chips and divide the dough into four equal-ish sections.
- Spread the dough in the ramekins until about ¼ inch away from the rim. Top with a few more chocolate chips if you wish.
- Bake for 18-22 mins or until edges are crispy and center is just set. If you’re unsure when to pull it out, try to underbake rather than overbake.
- Top with a scoop of ice cream and serve.
Variations
- Ice Cream: Feel free to play with flavors! Vanilla and chocolate are classics, but rocky road, chocolate chip, Oreo, and peanut butter cup ice creams would all pair delightfully with this deep-dish cookie.
- More Chocolate: Top with more chocolate chips or shaved chocolate. Or, swirl some Nutella in the dough. Go nuts!
- Double Chocolate Pizookies: Not a fan of white chocolate? Go ahead and do ½ cup of dark or semisweet chocolate to make a fudgy double chocolate pizookie. Or is it a mini brownie at that point? Either way, enjoy!
Storage
You can store leftover pizookie dough in an airtight container or bag in the fridge for up to 5 days, or in the freezer for up to 3 months. You can bake refrigerated dough straight from the fridge, but frozen dough will need to be defrosted for about 30 seconds in the microwave on a low setting. It does not need to be room temperature, just moldable enough to be smushed into the pan you are using. We’re not stressed about perfection here!
Final Thoughts
Get ready for your new go-to quick fix for a chocolate dessert. Warning: You may find yourself chronically thinking, “Wow, I could really go for a pizookie right now” after making this. Sorry, not sorry. I am sharing my pizookie fever because it truly is the perfect dessert. I hope you guys love these as much as I do! Enjoy!
Triple Chocolate Pizookie
Equipment
- 1-4 3-inch ramekins
- pan/pie tin/oven-safe skillet Must be at least 1 inch deep
Ingredients
- ⅓ Cup butter
- ⅓ Cup brown sugar
- ¼ Cup sugar
- 1 egg yolk
- ½ Cup flour
- 2 Tablespoons cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon vanilla
- ¼ Cup white chocolate chips
- ¼ Cup dark or semi-sweet chocolate chips
- Ice cream for serving
Instructions
- Preheat oven to 350 ℉ and lightly grease 1-4 ramekins (depending on how many pizookies you want today). Set the ramekins on a baking sheet.
- In a mug or small microwave safe bowl, melt the butter.
- In a medium bowl, combine the sugars with the melted butter.
- Add in the yolk, stirring quickly to incorporate. You will see the batter turn lighter in color when it has been stirred enough.
- Add flour, cocoa powder, vanilla, and baking soda, stirring until combined. Then stir in the chocolate chips and divide the dough into four equal-ish sections.
- Spread the dough in the ramekins until about ¼ inch away from the rim. Top with a few more chocolate chips if you wish.
- Bake for 18-22 mins or until edges are crispy and center is just set. If you're unsure when to pull it out, try to underbake rather than overbake.
- Top with a scoop of ice cream and serve.
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