Submitted by Heather
This sad little picture does not do this recipe justice. It was all I could do to snap this little shot as the kiddos were lining up to get their desserts. I had decided to try this recipe to kick off our spring break and the kids were never so happy. So, just imagine under that blob of ice cream, a chocolate chip cookie lover's dream: crispy, buttery edges and a warm, soft cookie dough center with gooey chocolate chips. Plunging a spoon into the cool ice cream and warm cookie combo is pure bliss. It really is more than the sum of its parts. Heavenly, is all I can say.
Pizzookie is a name for a dessert that is cooked in the shape and size of a pizza. These are a bit smaller, but they make for good portion control. Plus, I like having my own warm, little ramekin in my greedy chocolate-chip-lovin' fingers. Now, you can use any chocolate chip cookie recipe or even use store bought cookie dough (oh no!) for emergencies, but here's an old standby that makes a really yummy cookie.
Ghirardelli Chocolate Chip Cookies
2 1/4 C. unsifted flour
1 tsp. baking soda
1/2 tsp. salt
1 C. butter, softened
3/4 C. sugar
3/4 C. brown sugar
2 tsp. vanilla
2 large eggs
1 C. walnuts or pecans, roughly chopped
12 oz. semi-sweet chocolate chips
Preheat oven to 375. Stir flour with baking soda and salt, set aside. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color, about 4 minutes. Add vanilla and eggs, one at a time, mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon or use a cookie scoop onto ungreased baking sheets. I like to use my Exopat/Silpat. Bake for 9-11 minutes or until golden brown. Makes about 4 dozen cookies.
Source: Pizzookie idea from ourbestbites.com; cookie recipe from Ghirardelli.
