Brown Butter Double Chocolate Chunk Skillet Pizookie with Sea Salt Tips, FAQ & printable recipe

Tips for success

For the best texture, use a combination of dark and milk chocolate chunks. The dark chocolate provides a deep cocoa flavor, while the milk chocolate adds sweetness and creaminess. If you prefer a more intense chocolate flavor, use all dark chocolate.

You can also add chopped nuts, but the video doesn't include them, so stick to the original for authenticity. Make sure the butter is browned but not burnt—it should be amber and smell nutty, not bitter.

Serve the pizookie warm, straight from the skillet. It's best within 30 minutes of baking. If you have leftovers, reheat them in a 350°F (175°C) oven for 5-10 minutes to restore the gooey texture.

The ice cream should be added just before serving, so it doesn't melt completely. For a cleaner slice, let the pizookie cool for 10 minutes, but it's most delicious when it's still warm and gooey.

Variations

• Peanut Butter Swirl: Drop spoonfuls of peanut butter over the dough before baking and swirl it with a knife. The peanut butter adds a salty, nutty contrast to the chocolate. Use creamy peanut butter for the best swirl.
• S'mores Skillet: Swap the milk chocolate chunks for chopped graham crackers and mini marshmallows. Press half the dough, add a layer of graham crackers and marshmallows, then top with the remaining dough. Bake as directed and broil for 1 minute to toast the marshmallows.
• Espresso Chocolate: Add 1 teaspoon of instant espresso powder to the flour mixture. The coffee flavor enhances the chocolate without making it taste like coffee. Use all dark chocolate for a more intense flavor.
• Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different, but the pizookie will still be delicious. Ensure the blend contains xanthan gum for structure.

Storage and make-ahead

Fridge

Store leftover pizookie in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 15-20 seconds or in a 350°F oven for 5 minutes.

Freezer

Freeze the baked pizookie for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warm.

Reheat

Reheat leftover pizookie in a 350°F (175°C) oven for 5-10 minutes until warm and gooey. You can also microwave individual portions for 15-20 seconds.

Store leftover pizookie in an airtight container at room temperature for up to 2 days. The cookie will firm up as it cools, but you can reheat it in the oven or microwave. For longer storage, wrap the skillet or individual slices tightly in plastic wrap and refrigerate for up to 5 days. Let it come to room temperature before reheating for best results.

You can prepare the dough ahead of time and refrigerate it for up to 3 days. Press the dough into the skillet, cover with plastic wrap, and refrigerate.

When ready to bake, let the skillet sit at room temperature for 30 minutes, then bake as directed, adding a few extra minutes if needed. You can also freeze the unbaked dough for up to 3 months—thaw overnight in the refrigerator before baking.

Serving ideas

Serve the pizookie warm, straight from the skillet, with a generous scoop of vanilla bean ice cream on top. The contrast between the warm, gooey cookie and the cold, creamy ice cream is what makes this dessert special. Provide spoons for everyone to dig in directly from the skillet—it's meant to be shared. The flaky sea salt on top adds a delightful crunch and balances the sweetness.

For a more polished presentation, let the pizookie cool for 10 minutes before slicing into wedges. Serve each wedge with a scoop of ice cream and an extra sprinkle of flaky sea salt.

This works well for a dinner party or special occasion. The pizookie is also delicious with a drizzle of caramel sauce or a dollop of whipped cream, but the classic version with vanilla ice cream is hard to beat.

Frequently asked questions

Recipe card

Brown Butter Double Chocolate Chunk Skillet Pizookie with Sea Salt

Prep 15 minCook 18 minRest 5 minTotal 38 minServes 8

Ingredients

• 1/2 cup unsalted butter
• 100 g brown sugar
• 50 g white sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 150 g all-purpose flour
• 1/2 tsp baking soda
• 100 g dark chocolate chunks
• 50 g milk chocolate chunks
• flaky sea salt, for sprinkling, to taste
• vanilla bean ice cream, for serving

Instructions

1. Heat a small saucepan over medium heat. Add the butter and cook, swirling occasionally, until it foams and turns golden brown with a nutty aroma, about 5 minutes. Remove from heat and let cool slightly. In a mixing bowl, whisk the browned butter with the brown sugar and white sugar until thick and glossy. Beat in the egg, egg yolk, and vanilla extract until fully combined.
2. Sprinkle the flour and baking soda over the butter mixture. Fold with a rubber spatula until just combined—do not overmix. Gently fold in the dark chocolate chunks and milk chocolate chunks, reserving a few for the top. The dough will be thick and slightly sticky.
3. Lightly butter an 8-inch cast iron skillet. Transfer the dough into the skillet and press it into an even layer, reaching the edges. Press the reserved chocolate chunks into the top of the dough.
4. Heat the oven to 350°F (175°C). Bake the pizookie for 18 minutes, until the edges are golden and set, and the center is just barely set but still soft. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
5. Remove the skillet from the oven and let it rest for 5 minutes. Sprinkle the flaky sea salt evenly over the hot pizookie. The residual heat will help the salt adhere.
6. Scoop two generous scoops of vanilla bean ice cream onto the warm pizookie. Serve immediately, letting the ice cream melt into the chocolate. Dig in with a spoon while it's warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

6 g

Carbohydrates

58 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.