My mom has a gas range that she loves as a cooktop, but is unimpressed with the oven. She says that every batch of cookies comes out really flat or burnt and she's tried adjusting the temperature and times (I don't think the higher elevation is doing her any favors either). Regardless, she's completely given up on making cookies the traditional way and is now only making them as pizookie's. Pizookie's are a weird name for a pizza cookie but basically it's cookie dough usually in a skillet-type pan and served hot with ice cream to cool it off. They're basically an easier, cleaner way to eat a warm cookie sandwich.
Chocolate Chip Cookie Perfection recipe and did what my mom did: formed the dough into balls, froze them, threw them into a freezer-safe bag and now I can have pizookie's anytime I want too (of course I can also use this dough to make regular cookies too. If using frozen, just give it a little extra time in the oven and try to flatten the frozen dough a little, otherwise it's too thick and the outer edges get too brown while the inside is uncooked.).
|Step 1: Form the cookie dough into balls and freeze on a sheet tray, then transfer to a storage container and keep frozen|
|Step 2: When ready to make a pizookie, take the frozen dough ball and place in a ramekin- depending on the size of your ramekin you may need 1 1/2 to 2 cookie dough balls. Sprinkle a little Fleur de Sel on top.|
|Step 3: Place ramekin in a 350 F degree oven for 20-25 minutes, or until top is brown and center is still gooey.|
|Step 4: Serve warm with your favorite ice cream flavor or top with fresh whip cream.|
I have tweaked the Chocolate Chip Cookie Perfection recipe to make it pizookie-friendly. Recipe is after the jump:
Chocolate Chip Pizookie
Adapted from Chocolate Chip Cookie Perfection
2 Cups minus 2 Tbs. of cake flour (8 ½ oz.)
1¼ tsp. baking soda
1½ tsp. baking powder
1½ tsp. coarse salt
2½ sticks (1¼ cups) unsalted butter
1¼ cups (10 oz.) light brown sugar
1 cup plus 2 tablespoons (8 oz.) granulated sugar
2 large eggs
3 tsp. natural vanilla extract
1¼ lbs. (3 cups) of bittersweet chocolate chips or disks
1. Sift both of the flours, baking soda, baking powder and salt into a bowl and set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until light and fluffy, about 5 minutes. Add vanilla and eggs, one at a time, mixing well after each addition.
3. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
4. Scoop 3 ½ -ounce mounds of dough (the size of generous golf balls) onto a parchment lined baking sheet. Once all the dough is scooped out, place the whole sheet tray in the freezer, until each ball of dough is frozen completely. Place the balls of dough into an airtight container.
5. When ready to bake the pizookie's, preheat the oven to 350° F and place a ball of frozen dough into each ramekin (depending on the size of ramekin you may need more dough to fill it- so if you have a larger ramekin it may need two balls of dough and you should account for more baking time if this is the case).
6. Sprinkle lightly with sea salt and bake until golden brown, but still soft and gooey in the center, 20 to 25 minutes. Immediately top with ice cream or whip cream and enjoy!
* Dough may be used in batches and should last, in an air-tight container, in the freezer for 2-3 months.