Go Back
–+ servings

Chocolate Chunk Pizookie

Make a gooey chocolate chunk Pizookie in just 25 minutes! This easy skillet cookie has golden edges, melted chocolate, and a soft, buttery center.
5 from 1 vote
Enozia Vakil
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 2 servings
Calories 857 kcal

Ingredients
  

  • ¾ cup self rising flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ cup butter
  • ½ cup chocolate chunks

Instructions
 

  • In a skillet, combine butter and both the sugars. Cook on low heat until the sugars melt, then take off heat.
  • Cool and transfer to a mixing bowl along with the egg and vanilla. Stir to combine.
  • Add the self rising flour and stir to combine.
  • Do not overmix. Stop stirring once the mixture looks uniform.
  • Transfer to the skillet and top with chocolate chunks.
  • Pop in the oven preheated at 350°F and bake for 18-20 minutes or until the edges look crispy and the centre still looks a bit gooey.
  • Remove, allow to cool slightly and serve with vanilla ice cream.

Notes

  • Use an oven-safe skillet with an oven-safe handle, preferably cast iron, to ensure even baking and beautifully golden edges.
  • Melt the butter and sugars over low heat, stirring gently until combined. Avoid overheating the mixture, as the sugar can burn.
  • Allow the melted butter and sugar mixture to cool slightly before adding the egg to prevent it from scrambling.
  • Use self-rising flour for this recipe, as it already contains a raising agent and salt. Regular all-purpose flour cannot be substituted directly.
  • Spoon the flour into your measuring cup and level it off rather than packing it down to avoid a dry, dense cookie.
  • Stir the flour into the wet ingredients just until combined. Overmixing can make the pizookie tough instead of soft and tender.
  • Spread the cookie dough evenly in the skillet so the edges and center bake consistently.
  • Use chopped semisweet or dark chocolate for rich, melted chocolate pockets, or substitute milk chocolate chunks for a sweeter version.
  • Add chopped walnuts, pecans, or a sprinkle of flaky sea salt for extra flavor and texture.
  • Bake at 350°F for 18–20 minutes, or until the edges are golden and set while the center remains soft but no longer looks like wet batter.
  • Avoid overbaking the pizookie, as it will continue to cook slightly in the hot skillet after being removed from the oven.
  • Let the pizookie cool for a few minutes before serving with vanilla ice cream, chocolate sauce, or caramel sauce.
  • Store leftovers without ice cream in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly before serving.

Nutrition

Calories: 857kcalCarbohydrates: 109gProtein: 11gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 145mgSodium: 227mgPotassium: 365mgFiber: 5gSugar: 68gVitamin A: 850IUCalcium: 76mgIron: 4mg
Tried this recipe? Share a photo of what you made on Instagram and tag us @uniquecooks or hashtag it #uniquecooks