Air Fryer Pizookie: Chocolate Chip Cookie Skillet with Ice Cream
An American dessert reinvented: a giant cookie, crispy on the outside and soft on the inside, baked in an air fryer and served with vanilla ice cream.
Steps
- 1
Preheat the air fryer to 160°C (320°F) for 5 minutes.
- 2
In a bowl, mix flour with baking soda. In a large bowl, beat the softened butter with brown sugar, granulated sugar, egg, and vanilla until smooth and creamy.
- 3
Add the dry ingredients to the wet mixture and mix until just combined. Fold in the chocolate chips.
- 4
Grease an 18 cm (7 inch) springform pan with nonstick spray. Spread the cookie dough evenly in the pan.
- 5
Place in the air fryer at 160°C (320°F) for 18 minutes. Let rest in the pan for 5 minutes, then remove the ring, invert onto a plate, and serve with vanilla ice cream.
Shopping list
120 g all-purpose flour, 1/2 tsp baking soda, 50 g brown sugar, 100 g white sugar, 85 g unsalted butter (room temp), 1 large egg (room temp), 1 tsp vanilla extract, 130 g chocolate chips, optional vanilla ice cream
Recipe story
The pizookie is a popular American dessert, originating in California in the 1990s, created by the restaurant chain BJ's Restaurant & Brewhouse. The name comes from the combination of 'pizza' and 'cookie' due to its flat, round shape. The dessert quickly gained popularity across the United States, served in many restaurants and reinterpreted with various toppings. The air fryer version is a modern adaptation that preserves the perfect cookie texture.
Ingredient Secrets
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Vanilla
Vanilla, native to Mexico, was discovered by Spanish conquistadors who brought it to Europe in the 16th century. In Aztec culture, vanilla was used to flavor a royal cocoa drink. For centuries, hand-pollination was a closely guarded secret, and it wasn't until 1841 that a 12-year-old slave on Réunion discovered the method that allowed widespread cultivation.
