To Brown the Butter: Place butter in skillet (if baking in a cast iron skillet you can brown the butter directly in the same skillet you’ll be baking in) and cook over medium heat until butter is melted.

Once melted, continue to cook while constantly stirring as butter sizzles and pops. Once butter begins to brown (you’ll see golden brown flecks forming and floating in the pan) immediately remove from heat. Continue to stir for several seconds, then allow butter to cool (in the pan) for 30 minutes before proceeding.

Making the Pizookie: While butter cools, preheat oven to 350F (175C).

Once butter is no longer warm to the touch, add sugars, egg, egg yolk, and vanilla extract and stir well to combine.

In a separate bowl, whisk together flour, baking powder, and salt, then gradually stir into the butter mixture until dough is cohesive and completely combined (dough can seem a bit dry and crumbly, so be gradual with adding the flour and stir until it comes together).

Stir in chocolate and flatten the surface of the cookie with a spatula or the back of a spoon.

Transfer to 350F (175C) preheated oven and bake for 28-30 minutes or until cookie is baked through.

Allow to cool for 10-15 minutes before topping with ice cream and serving still warm. Enjoy!