The cutest Pizookies you’ve ever seen.

For those of you who don’t know…Pizookie stands for Pizza and Cookie.  Traditional Pizookies are huge cookies that can be decorated with icing or topped with ice cream.  I decided to make regular cookies and pile on some vanilla ice cream for Mini Pizookie Goodness! yum.

You can never go wrong with chocolate chip cookies.  They are a crowd pleasing, comfort cookie.  Today when I was feeling a little down in the dumps, I decided to whip up a batch.  These Pizookies definitely cheered me up.

My goal for this year, is to never make the same chocolate chip cookie recipe twice.  There are a gazillion chocolate chip cookie recipes out there!  Some are chewy, some are crispy, some toss in different kinds of chocolate chips, some use cooking oil, some use butter, and the list goes on…

I figure, by trying out new recipes every time I make this all-time favorite cookie, I can broaden my knowledge on the subject.  I’m gonna become a real expert, just wait and see :)

These cookies are the cutest chocolate chip cookies I have ever made.  (I went picture crazy on this post, because every picture was just too good to leave out) They are soft and chewy on the insides, but firm on the outsides.  I found this recipe from the Southern Living magazine, called “All-Time Favorite Chocolate Chip Cookies.”

It goes a little something like this:

Ingredients.

  • 3/4  cup  butter, softened
  • 3/4  cup  granulated sugar
  • 3/4  cup  firmly packed dark brown sugar
  • 2  large eggs
  • 1 1/2  teaspoons  vanilla extract
  • 2 1/4  cups  plus 2 Tbsp. all-purpose flour
  • 1  teaspoon  baking soda
  • 3/4  teaspoon  salt
  • 1-2 cups semisweet chocolate morsels (depending on how much chocolate you like!)

Makes about 3 dozen cookies.

Instructions.

Preheat oven to 350 degrees F.

Combine the butter and sugars in a large bowl.  Mix well.

Add in the eggs, one at a time, followed by the vanilla.

In a separate bowl, combine the flour, baking soda, and salt.  Sift well.

Time for dry to meet wet.  Add the dry mixture gradually to the wet mixture, while mixing.  The batter should be pretty thick and smooth.

Dump in the chocolate chips!  I would recommend mixing them in with a spoon, if you were using an electric mixer before.  That way, they won’t get stuck in the mixer and cause a mixing jam!

Drop tablespoons of your delicious dough onto a baking sheet.  Use parchment paper if you have it – it makes the clean up super easy.

Bake in the oven for 10 minutes, or until the edges are golden brown. (If you want a crispier cookie, bake for 12-15 minutes).

Notice how beautiful the golden brown edges are.

Cool on a wire rack and store in an airtight container.

These are sure to disappear quickly!  I went out and bought some vanilla ice cream to make pizookies for all of my friends.

A Great Success.

Pictures a courtesy of Irina Li.

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  1. Pingback: Whole-Wheat Carrot Zucchini Breakfast Bread | Bake With Sonia

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