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.
Notes
Cooking Times
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! Also, 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).
Saving for Later
If you do not want to eat/serve all four pizookies now, section them off and put whatever you will not use today in a ziplock bag in the freezer. You can follow regular baking instructions with fewer cookies, and they will turn out the same. Cookies stored in the freezer can last up to 3 months. To defrost, microwave the dough in a microwave-safe container on low for 30 seconds and then press it into a greased ramekin and bake as normal.
Ramekin Size
This recipe’s serving size is written for 3-inch ramekins. It will make fewer cookies in larger ramekin/pan sizes, but will bake for the same amount of time at the same temperature. The largest container I recommend using is 6 inches in diameter.
