baking stone pizookie

August 24, 2011
Yes, maybe we've all heard of (and some of us lucky enough have even tried) skillet-baked cookies.  Yep, an entire skillet filled with cookie dough baked to perfection and served right out of the skillet.
This would be lovely and all, but unfortunately, my skillet is miniature.  No sir, that didn't stop me.  In today's case, I created a free-form cookie baked right on a pizza baking stone.
I refrigerated my dough, rolled it into one monster-sized ball, then flattened it into a enormo-cookie on the round baking stone.  Once in the oven for about 20 minutes, out comes a perfectly baked pizza-like-chocolate chip cookie that can be sliced in wedges alongside a tall glass of milk.
Baking Stone Pizookie
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 1/2 sticks unsalted butter, softened
3/4 cup sugar
1/3 cup packed light brown sugar
1 egg

1 tablespoon pure vanilla extract
1 3/4 cups chocolate chips

  1. Preheat the oven to 350 degrees. Oil a baking stone; Set aside.  
  2. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until fully incorporated. 
  3. Slowly add flour mixture, and beat until just combined.
  4. Stir in chocolate chips.
  5. Refrigerate dough for at least two hours.  (Or don't, but I think it helps.)
  6. Roll dough into a large ball, transfer to prepared baking stone and press to flatten.
  7. Bake until edges are brown and top is golden, 20 to 30 minutes.  (Don’t overbake; it will continue to cook a few minutes out of the oven.)  
  8. Serve in wedges and enjoy!