Dessert for 2! Or 1, we aren’t judging…
Delicious chocolate chip cookie dough
Dressed in rich olive oil
Baked to perfection, served a la mode
And oh, so gooey
Olive Oil Chocolate Chip Pizookie
Recipe
-
Prep Time: 15 min
- 1/4 cup unsalted butter, softened
- 1/4 cup California Olive Ranch, Extra Virgin Olive Oil
- 1/2 cup white (granulated) sugar
- 1/2 cup light brown sugar packed
- 1 tsp pure vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp cornstarch
- 1 cup chocolate chips (or chunks, or chopped chocolate)
- Ice cream
- Hot fudge sauce
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! It is heavenly! Try not to skip this step!
- If you like the middle of your pizookie to be on the firmer side, try placing a flower nail (bakers use it for frosting and piping flowers) flat side down in your skillet, before you add your dough. This will help for distributing heat throughout the pizookie and a more even bake!
- Ovens vary when baking so start checking your pizookie at about 30 minutes. I’ve used different ovens and some pizookies can bake up to about 45 minutes. I’ve found that a middle with a slight jiggle yields the best pizzokie. Remember, the cookie will still bake after it is out of the oven.
Bake Time: 30-35 min
Yields: 2 servings
What you need
Olive Oil Chocolate Chip Pizookie
What to do
1. Place butter, olive oil and sugars in a bowl. Using a whisk, mix by hand rapidly for about 30 seconds.
2. Add egg and vanilla. Mix on until combined.
3. Sift all dry ingredients into a medium bowl (wait on the chocolate chips). Give the dry mix a good whisk or two so everything is combined. Add dry ingredients to your butter and sugar mixture. Mix on low until flour is barely combined. Add chocolate chips.
4. At this point, I like to cover and chill my dough for 24 hrs. You can also bake right away. When ready to bake, preheat oven to 325.
5. Using butter or oil, grease a 8 inch cast iron skillet. Press cookie dough into the skillet. Add a few more chocolate chips on top for added flare!! Bake for 30-35 minutes (ovens vary, edges should be golden brown and set. Middle will be gooey 😻) Wait for about 10 min, then, top with ice cream, hot fudge and DIG IN.
2. Add egg and vanilla. Mix on until combined.
3. Sift all dry ingredients into a medium bowl (wait on the chocolate chips). Give the dry mix a good whisk or two so everything is combined. Add dry ingredients to your butter and sugar mixture. Mix on low until flour is barely combined. Add chocolate chips.
4. At this point, I like to cover and chill my dough for 24 hrs. You can also bake right away. When ready to bake, preheat oven to 325.
5. Using butter or oil, grease a 8 inch cast iron skillet. Press cookie dough into the skillet. Add a few more chocolate chips on top for added flare!! Bake for 30-35 minutes (ovens vary, edges should be golden brown and set. Middle will be gooey 😻) Wait for about 10 min, then, top with ice cream, hot fudge and DIG IN.
Helpful tips
