Pizookie!

Another post that's been in the making for, well, a few days. :)

Me and Amelia's Harry Potter/Rent vacation was quite awesome. Lots of fun and a whole lot of laughs. 'Rent' just blew me away, and we were able to get autographs after the show (including those of Anthony Rapp and Adam Pascal - woohoo!!). We also got to know Boston Commons extremely well. To put it lightly. ;) Seriously, it was so good to hang out with a friend that can finish your sentences. Huzzah! Now the next thing to look forward to is my trip to CA in October. Where we're hoping to see 'Rent' in San Francisco. :D

Onto the baked goods. I knew that when Amelia was out here that I wanted to make Pizookies. Pizookies are from BJ's Brewhouse & Restaurant, and they're a personal-size deep dish cookie, fresh from the oven and topped with vanilla ice cream. The cookies come in chocolate chip, macadamia, peanut butter, oatmeal raisin, and an oreo-style. They are DELICIOUS. Really, you should go get one. Or if you're on the east coast and the closest one is in Ohio, you should make this recipe. :)

For the cookie part, I just used the basic Toll House cookie recipe and halved it. The bake time varies a bit depending on how thick the dough is inside the ramekin. The two smaller ones that we made were fine at 25 minutes, but the larger, about-an-inch-thick should have stayed in probably for another 8-10 minutes. Either way, they were still good. Even the one reheated in the microwave the next day.



Ingredients:
1-1/8 cups flour
½ tsp. baking soda
½ tsp. salt
½ cup butter, softened
1/3 cup sugar
1/3 cup brown sugar
½ tsp. vanilla
1 egg
1 cup chocolate chips (white, semi-sweet, milk - makes no difference)

Directions:
Preheat oven to 375F.

Beat butter, sugar, brown sugar, and vanilla until light and fluffy. Add egg. Whisk together flour, baking soda, and salt; gradually add to butter mixture. Stir in chips.

Fill four ramekins with about half an inch of dough on the bottom. (If making a thicker cookie, do adjust the baking time.) Place on a cookie sheet. Bake at 375F for about 18 minutes. Remove from oven and place ramekins on potholders or napkins. Top each cookie with ice cream and ENJOY.