Welcome to a world of gooey indulgence with our Eggless Gooey Pizookie recipe! Picture this: a warm, decadent dessert that’s oozing with melted chocolate and topped with creamy ice cream, all without a single egg in sight. It’s the ultimate treat for those who crave the rich, comforting flavors of a classic pizookie. Get ready to dive into layers of gooey goodness as we show you how to create this irresistible dessert that’s sure to satisfy your sweet tooth and leave you craving more. Whether you’re baking for a special occasion or simply treating yourself to a little indulgence, our Eggless Gooey Pizookie is guaranteed to delight your taste buds.
INGREDIENTS USED IN PIZZOOKIE
BUTTER
In a pizzookie, butter serves as a fundamental ingredient in creating its signature rich and buttery flavour , as well as contributing to its soft and chewy texture. It adds moisture to the cookie dough, helping to achieve the perfect balance between a crispy exterior and a gooey interior. Additionally, butter aids in spreading the dough evenly during baking, resulting in a uniform and deliciously indulgent dessert experience.
FLOUR
In a pizzookie, flour serves as the foundation of the cookie dough, providing structure and texture to the dessert. It helps bind the ingredients together, creating a cohesive dough that can hold its shape during baking. The flour I use is linked here.
Dark chocolate
Dark chocolate in a pizzookie adds a luxurious depth of flavour and a touch of bitterness that balances the sweetness of the cookie and ice cream.
CASTER SUGAR
Sugar in a pizzookie serves several important purposes. Firstly, it adds sweetness to the cookie dough, balancing the flavors and making the dessert deliciously indulgent. Secondly, sugar contributes to the texture of the cookie, helping to create a soft and chewy interior while promoting crispy edges.
BAKING SODA
Baking soda serves as a leavening agent in pizzookie, helping the cookie dough rise and expand during baking. This results in a softer, airier texture, creating a more tender and chewy cookie.
COCOA POWDER
Cocoa powder adds a rich chocolate flavour and a deep, dark colour to the cookie dough. It’s commonly used to enhance the chocolatey goodness of the dessert.
EQUIPMENTS USED TO MAKE PIZZOOKIE
To mix all my ingredients together in, I’m using Borosil’s 100% Borosilicate Glass Bowl which is microwave and oven safe, plus the bowls are super easy to clean and handle, which makes my baking process totally hassle free!
Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend. Same goes for my set of Measuring Cups and Measuring Spoons.
A 7 inch cast iron skillet or a round cake pan to bake the pizzookie .
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE PIZZOOKIE
- Preheat your oven: Make sure your oven is preheated to the correct temperature before you start baking. This ensures even cooking and perfect texture.
- Use quality ingredients: Opt for high-quality ingredients, especially butter, chocolate, and vanilla extract, as they greatly influence the flavour of your pizzookie .
- Chill the dough: For best results, chill your cookie dough before baking. This helps prevent spreading and ensures a thicker, chewier texture.
- Choose the right pan: Use a cast iron skillet or oven-safe pan for baking your pizzookie. This helps create a crispier edge while keeping the center soft and gooey.
- Don’t overbake: Keep an eye on your pizzookie while it’s baking and remove it from the oven when the edges are set but the center is still slightly undercooked. It will continue to cook as it cools, resulting in a perfectly soft and chewy texture.
- 1 cup butter, softened
- ½ cup brown sugar
- ½ cup caster sugar
- ½ teaspoon vanilla extract
- 1+ ¾ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- 2 tablespoons cornflour
- 2-3 tablespoons milk
- 2 tbsp dark chocolate chips
- 2 tbsp milk chocolate chips
- 2 tbsp hazelnut, chopped
- 1 magnum truffle bar
- In a bowl, beat butter, brown sugar, castor sugar and vanilla extract until the mixture is light and fluffy.
- Now add all purpose flour, baking soda and cornflour and mix well until all the ingredients are combined.
- If the dough feels dry, add the milk, 1 tablespoon at a time, until you achieve the desired consistency. Refrigerate the cookie dough for 30 minutes.
- Preheat the oven to 180 degrees celsius.
- Press the chilled dough into a 7-inch cast-iron skillet or round cake pan. Flatten the surface and stud it with chocolate chips and chopped hazelnuts.
- Bake for 20 minutes until the edges of the cookies have puffed up. Then, place the Magnum truffle bar on top and dig in!
If you like my pizookie recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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