Pizookie

Name: Pizookie
Total time: 1200 s
Yield: 8-serving
Cuisine: Indian
Ingredients: 1 cup flour; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 Butter stick (1/2 cup); 1/2 cup brown sugar; 1/3 cup sugar granulated; 1 teaspoon vanilla extract; 1 egg; 1/2 cup chocolate white chips; 1/2 cup milk chocolate chips; Vanilla bean ice cream (for serving)

Lorena Quiñones Jr. @cook_7814195

Phoenix, Arizona

A giant, soft baked cookie topped with vanilla bean ice cream, Oreganoes style!

Lorena Quiñones Jr. @cook_7814195

Phoenix, Arizona

A giant, soft baked cookie topped with vanilla bean ice cream, Oreganoes style!

Saved

Ingredients

20 mins

8-serving

1 cupflour
1/2 teaspoonsalt
1/2 teaspoonbaking soda
1Butter stick (1/2 cup)
1/2 cupbrown sugar
1/3 cupsugar granulated
1 teaspoonvanilla extract
1egg
1/2 cupchocolate white chips
1/2 cupmilk chocolate chips
Vanilla bean ice cream (for serving)

Saved

Steps

20 mins

1

Preheat oven to 375°F. In a small bowl, whisk flour, salt, and baking soda.
2

In a large bowl, beat the butter until creamy, about 1 minute.
3

Add the sugars and beat until fluffy, about 2 minutes.
4

Add the vanilla extract and egg, and beat for 1 minute.
5

Add half the flour mixture and mix on low speed until dry ingredients are fully incorporated. Repeat with the remaining flour mixture. Using a wooden spoon, mix chocolate chips into batter.
6

Divide batter evenly between two lightly greased mini cake pans.
7

Bake for 15 minutes, or until golden-brown on the edges and still a little golden and soft in the middle. Remove from oven and let cool for at least 5 minutes before serving, with or without a scoop of ice cream on top.