Here's a little something that's perfect to whip up this weekend! If you've never heard of a pizzookie, I like to think of it as the offspring of the cookie cake. Except this is personal sized and perfect sized. And it can be topped with ice cream without feeling guilty. Well maybe.
1 1/2 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup brown sugar
1/2 cup unsalted butter, cut into 8 slices
1 large egg
1 tsp pure vanilla extract
3/4 cup chocolate chips
1/3 cup pecans, lightly toasted chopped
Preheat oven to 350 degrees. Mix flour, baking soda, and salt together in a medium bowl and set aside.
Heat a pan on medium heat. Add butter slices and melt in pan. Stir continuously. Butter will foam up. After foam subsides, small brown flecks will start to appear in bottom of pan. Continue stirring, until butter has reached a nice brown color, and nutty aroma. Remove from heat.
Add browned butter and sugar to stand mixer bowl. Mix well. Add in egg and vanilla, and mix thoroughly. Slowly stir in the flour mixture. Gently mix in chocolate chips.
Scoop dough into individual ramekins. Sprinkle pecans on top of each. Bake for 8-10 minutes. Pizzookies are ready when the edges are cooked, but the center is still gooey.