Espresso Pizookie

Prep Time: 15 mins | Cook Time: 15 mins | Course: Dessert | Serves: 8

Espresso chocolate chips are the star in this uplifting espresso-flavored pizza cookie or pizookie. Thanks to BJ’s restaurant and brewhouse for giving us a fabulous new cookie word. I used my 9” skillet to both brown the butter and bake the cookie, thus not wasting one delectable drop of browned butter goodness and omiting the cooking spray. Inspired by Joy Cho, contributor at Eater.com https://www.eater.com/22912575/espresso-chocolate-chunk-cookie-cake-recipe-joy-cho 

½ cup butter, browned

1 cup flour

½ tsp baking soda

½ tsp salt

⅓ cup sugar

½ cup brown sugar

1 Tbsp espresso powder

1 egg

1 tsp vanilla

9 oz Nestle Toll House espresso chips, or other 

Preheat oven to 350*. Spray oil a 9” skillet or cake pan. Brown butter in a saucepan or skillet for about 5 minutes on medium-low heat. The butter will bubble and get golden then the mixture will get foamy with flecks of brown in it as the solids drop, and it’s done. Take off the heat and allow to cool for a few minutes while preparing other ingredients. Whisk the flour, baking soda and salt together in a small mixing bowl. In a stand mixer mixing bowl, mix sugar, brown sugar, espresso powder, egg, vanilla and the somewhat cooled browned butter. Top batter with the dry ingredients and the espresso chips. Mix until just incorporated. Scrape into the prepared skillet or cake pan. Bake for 15-18 minutes. The edges will be set and a toothpick will come out mostly clean when done.