Who can resist a warm, fresh chocolate chip cookie skillet pizza topped with cool vanilla ice cream? The famous BJ’s dessert is now a gluten free pizookie!
In case you’re wondering (like I was), “pizookie” is a sniglet of “pizza” and “cookie.” The idea is to make a deep-dish cookie pizza that you serve piping hot with a scoop of vanilla (seriously it needs to be vanilla) ice cream that sets off the brown sugar and chocolate chips in the cookie batter just right.
Baking actual drop cookies is really quite simple, of course, but it does require baking in batches, in and out then again in and out of the oven. A pizookie, though, really simplifies things. And anyway it makes for quite the romantic must-share-it dessert.
P.S. It’s been pointed out to me that BJ’s actually has its own gluten free pizookie. I had no idea! I bet ours is better. :)
I like mine baked in these miniature cast iron skillets (affiliate link) because I’m a huge fan of cast iron skillets and they make for a truly lovely crust and adorable presentation. But of course you don’t have to make your gluten free pizookie in a cast iron skillet.
If you have 6-inch cake pans (affiliate link) (which by the way are super useful as well, for when you want to make a layer cake but not necessarily a full-sized layer cake), those work perfectly. A single 9-inch cake and/or some thick chocolate chip cookies will also work.
Sometimes, I make two cast iron skillet pizookies, and a small batch of 8 cookies with the remaining one-third of the batter.
If you love the experience of a just-out-of-the-oven chocolate chip cookie, you probably can’t wait to get a gluten free pizookie in the oven ASAP. If you even have a passing familiarity with BJ’s restaurant (which frankly I only do because of their famed pizookie), and you or someone you love is gluten free, you know this recipe is the only way to go.
I’m sorry and you’re welcome.
Gluten Free Pizookie
2 1/4 cups (315 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 ounces semi-sweet chocolate chips
16 tablespoons (224 g) unsalted butter, melted and cooled
5/8 cup (125 g) granulated sugar
3/4 cup (164 g) packed light brown sugar
2 eggs (100 g, weighed out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
Vanilla Ice Cream, for serving
Preheat your oven to 375°F. Grease 3 6 1/2-inch cast iron skillets or small round cake pans and set them aside.*
In a medium-size bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well. Place the chocolate chips in a separate, small bowl and add about 1 tablespoon of the dry ingredients to the bowl. Toss the chips to coat in the dry ingredients. Set both bowls aside.
In a large bowl, place the melted butter, granulated sugar, brown sugar, eggs and vanilla, whisking to combine well after each addition. Add the dry ingredients and mix until just combined. Add the chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout the dough. Divide the dough among the prepared skillets and smooth into an even layer in each skillet, then press the dough slightly further up the sides of the skillets to create a crust.
Place the skillets in the center of the preheated oven and bake for about 13 minutes, or until golden brown on the edges but still soft in the center. Remove from the oven, top with a scoop of vanilla ice cream and serve immediately.
*This recipe can also be:
- Baked in 3 greased 6-inch cake pans, following the recipe instructions as is otherwise;
- Baked in a greased 9-inch cake pan, baked at 375°F for about 22 minutes; or
- Baked into thick chocolate chip cookies by dividing the dough into 24 pieces of about 2 tablespoons each. Roll the dough into round balls, place the balls about 2-inches apart on a lined baking sheet and bake at 350°F for about 12 minutes or until golden brown on the edges and mostly set in the center.