Cate’s Pizzokie
We had little hands in the kitchen with us this afternoon to whip up a Pizzokie (Pizza-Cookie) for a class project! Easy enough for your little ones to make on their own (or with a little help!) and pretty enough to entertain with. Slightly underbake if you want a gooier center. Top with ice cream and whipped cream for a delicious dessert!
Ingredients:
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs, room temperature
1 tsp vanilla extract
2 1/4 cups flour (we substitute gluten free flour blend)
1 tsp baking soda
1 tsp salt
12 oz semi sweet chocolate chips
To Serve:
Vanilla ice cream
Whipped cream
Directions:
Preheat oven to 350 degrees.
Make sure butter and eggs are at room temperature. You don’t want melted butter from the microwave, just softened to the touch.
Combine butter and sugars with mixer or food processor until they form a nice whipped mixture. Add 1 egg at a time and continue to mix. Add vanilla extract and mix.
In a separate bowl, combine flour, baking soda and salt. Slowly add dry mixture to wet mixture until well combined. Add chocolate chips and combine slowly. Be sure to not overmix.
Lightly oil cast iron pan (or other oven-safe pan) with 1 Tbsp vegetable or canola oil and a paper towel. Spread oil in a thin layer around inside of pan. Gently press dough into pan, trying to create an even layer with consistent thickness. (Pro tip: If the cookie dough is sticking to your hands, simply spray your hand with nonstick spray, making the process so easy!)
Cook 20-25 minutes or until lightly browned. Use cook time on the lower end for a gooey center!
Top with ice cream and whipped cream.
Enjoy!
