Classic Chocolate Chip Pizookie: Gooey, Giant, and Worth It

This is the dessert people pretend they don’t want—until the skillet hits the table and spoons fly like it’s the Olympics. A Classic Chocolate Chip Pizookie is basically a cookie rebel: massive, gooey, golden, and unapologetically over-the-top.

It’s the move when you want a crowd-pleaser with zero stress and maximum payoff. Bake it fast, drop a scoop of ice cream on top, and watch the room go silent.

That’s not dessert—that’s a mic drop.

Why Everyone Loves This Recipe

It’s the perfect balance: caramelized edges, molten center, melty chocolate in every bite. You get all the nostalgia of a chocolate chip cookie with the drama of a skillet bake.

It’s shareable, impressive, and easy to customize. Plus, it’s a 30–35 minute start-to-finish win, which means dessert waits for no one.

Classic Chocolate Chip Pizookie: Gooey, Giant, and Worth It

Recipe by Wendy CarterCourse: Dessert

Servings

6

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

430

kcal

Ingredients

• 1/2 cup (113 g) unsalted butter, melted and slightly cooled

• 1/2 cup (100 g) granulated sugar

• 1/2 cup (110 g) packed light brown sugar

• 1 large egg + 1 egg yolk

• 1 1/2 tsp vanilla extract

• 1 1/4 cups (155 g) all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/2 tsp fine sea salt

• 1 cup (170 g) semi-sweet chocolate chips or chunks

• Optional: 1/2 cup chopped walnuts or pecans

• Finishing: flaky sea salt + vanilla ice cream

• Equipment: 8–10 inch cast-iron skillet or oven-safe pan, mixing bowls, spatula

Step-by-Step Instructions

• Preheat like you mean it. Set the oven to 350°F (175°C). Lightly butter your skillet or spray with baking spray.
• Melt the butter. In a microwave or on the stove, melt the butter until liquid but not sizzling. Let it cool 2–3 minutes so it doesn’t scramble the egg. We’re making pizookie, not breakfast.
• Whisk the sugars. In a medium bowl, whisk melted butter with granulated and brown sugar until glossy and cohesive, about 30 seconds.
• Add egg, yolk, and vanilla. Whisk until the mixture thickens slightly and looks smooth. This adds richness and that soft, gooey center.
• Combine dry ingredients. In a separate bowl, stir flour, baking soda, baking powder, and salt. No lumps, no drama.
• Bring it together. Fold the dry mixture into the wet just until combined. Don’t overmix—gluten will toughen the cookie, and we’re here for gooey.
• Add the chocolate. Stir in the chips (and nuts if using). Save a few chips for sprinkling on top—because aesthetics matter.
• Press into the skillet. Spread evenly. Dot with the reserved chips. If you like extra-crispy edges, preheat the skillet for 5 minutes before adding the dough.
• Bake. 18–22 minutes, until edges are browned and the center looks just set but still soft. If you poke it and it jiggles slightly, that’s normal. Overbake and it becomes a giant crisp—don’t.
• Finish and serve. Sprinkle flaky sea salt, rest 3–5 minutes, then top with ice cream. Serve warm with spoons straight from the skillet. Civilization can wait.

How to Store

• Room temp: Cover leftovers and keep for up to 2 days. Reheat slices in the microwave for 10–15 seconds.
• Fridge: Up to 5 days, tightly wrapped.
  

  Rewarm in a 300°F oven for 8–10 minutes to revive the goo.

• Freeze: Cool completely, wrap in foil, then bag. Freeze up to 2 months.
  

  Reheat from frozen at 325°F for 12–15 minutes.

Healthy Reasons to Try This

• Portion control via sharing: One skillet, many spoons. Built-in moderation, kind of.
• Quality control: Real butter, real vanilla, and dark chocolate chips mean fewer additives versus store-bought.
• Customizable sugar load: You can trim sugars by 10–15% without wrecking texture, FYI.
• Nuts for nutrients: Add walnuts for omega-3s and crunch that actually earns its keep.

Nutrition Stats

Per serving (8 servings, no ice cream): approximately Calories: 430, Total Fat: 22 g (13 g saturated), Carbs: 55 g, Sugars: 35 g, Protein: 5 g, Fiber: 2 g, Sodium: 220 mg.

Numbers will vary based on chocolate type and toppings. Add a scoop of vanilla ice cream and you’re looking at +140–200 calories—worth it, IMO.

Don’t Make These Errors

• Overbaking the center: The pizookie should look slightly underdone when you pull it.
  

  It sets as it cools.

• Hot butter + eggs too soon: That’s how you get scrambled bits. Let butter cool a minute.
• Skipping salt: Salt makes chocolate taste more chocolatey.
  

  Don’t fear it.

• Too much flour: Scoop and level, or weigh flour. Extra flour = cakey, dry, and sad.
• Cold skillet shock: A completely cold, heavy skillet can slow bake time.
  

  Preheat it briefly if you want crisp edges.

Alternatives

• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Add 1 tbsp milk if the dough seems dry.
• Dairy-free: Swap butter for vegan butter or refined coconut oil and use dairy-free chocolate chips.
• Brown butter twist: Brown the butter for nutty flavor.
  

  Cool fully before mixing.

• Salted caramel swirl: Marble 2–3 tbsp caramel sauce into the dough before baking. Dangerous, in a good way.
• Peanut butter vibe: Replace 2 tbsp butter with 2 tbsp creamy peanut butter and add peanut butter chips.
• Mini skillets: Divide dough into 4–6 small oven-safe skillets or ramekins; bake 10–13 minutes.

FAQ

Can I make the dough ahead of time?

Yes.

Make the dough, press into the skillet, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 2–3 minutes to the cook time.

Do I need a cast-iron skillet?

No, but it helps.

Any 8–10 inch oven-safe pan or even a cake pan works. Cast iron just gives superior edge caramelization and heat retention.

How do I know it’s done?

Edges should be golden brown and set; the center should look puffed and slightly underbaked.

A toothpick won’t be reliable because of melted chocolate—trust the visual cues.

Can I use all brown sugar?

Yes. All brown sugar will yield a chewier, deeper-flavored pizookie.

If you go this route, reduce total sugar by 2 tablespoons to prevent excessive sweetness.

What chocolate is best?

Semi-sweet chips are classic, but a mix of chips and chopped bar chocolate gives varied melt and pockets of goo. Dark chocolate (60–70%) adds balance if you’re anti-super-sweet.

Can I make it egg-free?

Use 3 tablespoons aquafaba or a store-bought egg replacer for the egg and yolk.

Texture will be slightly less rich but still very good.

Why add flaky salt on top?

It amplifies chocolate flavor and cuts sweetness, plus it makes it look chef-y. A tiny pinch goes a long way.

Chef’s Notes

• Texture control: For gooier centers, pull at 18–19 minutes.
  

  For crisper edges, preheat the skillet and bake 20–21 minutes.

• Flavor stacking: A 1/4 teaspoon almond extract with vanilla adds stealth bakery vibes. Don’t overdo it.
• Chocolate strategy: Stir in 3/4 cup chips and press 1/4 cup on top just before baking for picture-perfect puddles.
• Serve smart: Two scoops of ice cream melt quickly; start with one and add more halfway through the table attack.
  

  Tactical sugar management, people.

• Leftover magic: Next-day slices make elite ice cream sandwich “cookies.” Warm lightly, scoop, press, victory.