BJ’s double chocolate Pizookie with Hot fudge Sauce

BJ’s is a place of celebration. Famous for huge portions, insane creations but most of all: the pizookie. A pizookie is a huge, thick skillet-style cookie with a ton of toppings like nuts, fudge, caramel, fruit and of course ice cream. Whenever my family goes to BJ’s for a birthday, we always order the Hot Fudge Brownie Pizookie and I guarantee you, this recipe hits the spot.


  • For the Double Chocolate Chip Cookie
    • 45 grams semi-sweet chocolate chips
    • 35 grams unsalted butter
    • 75 grams sugar
    • 1 tsp molasses
    • 2 egg yolks
    • ½ cup flour
    • 3 tablespoons cocoa powder
    • ¼ tsp salt + more for sprinkling on top
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon instant espresso
    • 1 tsp vanilla extract
  • For the chocolate fudge sauce
    • 1 ¼ cups sugar
    • ⅔ cup whole milk
    • ⅓ cup cocoa powder
    • 3 oz chocolate chips
    • 2 tbs cold unsalted butter


  • For the cookie
    • Preheat your oven to 350 fahrenheit
    • Melt the butter in the skillet until hot
    • In a bowl, add the chocolate chips and pour the hot butter over to melt
    • Wait about a minute, add the sugar, vanilla and molasses to the bowl and whisk for 2 minutes or until well combined
    • Whisk in the egg yolks and miz till combined
    • Add all the other dry ingredients and mix with a spatula or your hands until just combined and has the texture of a loos play-doh(watch video)
    • Transfer the dough to the skillet, press into all the corners and bake for 12-20 minutes, depending on how fudgy you want the center
  • For the fudge sauce
    • Add the sugar and milk to a pot and bring to a boil on medium heat while whisking
    • When the sugar is dissolved, whisk in the cocoa powder
    • When the cocoa powder is dissolved, turn the heat off and whisk in the chocolate chips and butter to create an emulsion to make a creamy sauce
  • Remove the cookie from the oven, top with a scoop of vanilla ice cream and a few toasted pecans and a huge drizzle of the sauce

Chef’s tips:

  • The recipe for the cookie is not exact. The recipe is based on the texture. If the dough feels a little wet, add some flour and vice versa if too dry. You can add chopped nuts or white chocolate chips into the base. Make it your own!
  • Remove the pot from the heat when you add the chocolate and butter. This way, you can emulsify the cocoa butter and milk fats into the sauce to get a creamy result. 

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