Cast Iron Chocolate Chip Pazookie
THIS RECIPE WAS CREATED BY:
SERVINGS
TIME
INGREDIENTS
Available at Housebar:
Tipsy Scoop Vanilla Bean Bourbon Ice Cream
Nat’s Nuts Cinnamon Whiskey Pecan, crushed
Coop’s Original Hot Fudge, melted
Other Ingredients:
2 cups all purpose flour
2 sticks unsalted butter
1 room temperature whole egg & 2 egg yolks
1 1⁄4 cup brown sugar
1 cup semi sweet chocolate chunks
1 cup milk chocolate chips
1⁄3 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon salt
3⁄4 teaspoon baking soda
INSTRUCTIONS
Preheat the oven to 350 degrees.
Whisk all purpose flour, baking soda, and salt together in a small bowl.
In a small pot over medium heat, melt the butter and cook for 6 minutes until it’s brown and starts to bubble. Do not burn. Allow it to cool completely.
In a large bowl, add the brown sugar, granulated sugar, pour in the cooled butter, and mix until well combined. Add in the egg and egg yolks and vanilla extract. Whisk thoroughly until smooth.
Add the dry ingredients with the wet ingredients and fold with a rubber spatula until the dough forms.
Fold in the milk chocolate chips and semi sweet chocolate chunks. Let the dough rest for 20 minutes.
Spray or grease your cast iron skillet(s). Fill your skillet(s) with the cookie dough.
Bake for 20-30 minutes or until the center is done. Use a toothpick to test the center. If the toothpick comes out wet, allow it to cook for more time.
Once cooked through, allow the pazookie to cool for 10 minutes and top with Tipsy Scoop Vanilla Bean Bourbon Ice Cream, Nat’s Nuts Cinnamon Whiskey Pecans, and Coop’s Original Hot Fudge