Pizzookie is not really a word, though at least I didn't make it up myself! Basically this is a cookie cooked in a dish with sides, and taken out of the oven once it has a crispy edge but before it gets to being cooked through. It's the best of both worlds - the gooey cookie dough centre, with melty chocolate chips, but the cripy shell. So push past the ridiculous name (or call it something else if you can't do that), because it tastes awesome.
You can use pretty much any baking receptacle you like - I chose to make a big pizzookie, in a pie/tart dish. If you had smaller containers that were suitable you could make individual ones and serve them in the dish you bake them in.
You can also use your favourite cookie recipe if you prefer - so long as you take it out before it's cooked through, that's the pizzookie rule!
If you do choose to make a big one be warned - it's pretty hard to cut and keep slices intact; it is gooey half-cooked cookie, after all. I managed to get a piece out mostly intact but it required a bit of juggling to transport it to the plate. Worth the effort, though!
Do you have a favourite Friday night in recipe? And are you judging me for watching New Zealand's Next Top Model? ;-)
Pizzookie (or Chocolate Chip Cookies)
1 cup brown sugar, packed
1/2 cup white sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
2 cups + 2 Tbsp flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups chocolate chips
Preheat oven to 160 C. Melt the butter then beat together with sugar until fluffy. Beat in eggs and vanilla.
Mix together the dry ingredients then beat with butter until just combined. Mix in chocolate chips. Press into pie tins or smaller baking dishes, and bake until crisp on the outside but soft in the middle (my pie-sized one took about 15 minutes). Serve hot with vanilla ice cream and a spoon!