Happy Valentine’s Day!
What are you doing tonight to celebrate? On Friday, I mentioned that Jeff and I have a chocolate-y tradition that we strictly adhere to every year. We aren’t big holiday or anniversary celebrators, so we try to keep this holiday low-key as well and just focus on the important details: the dessert.
Each year, on Valentine’s Day, we brave the long lines of people picking up last minute gifts at See’s Candy together to hand pick a box of chocolates. We usually get a few strange looks every year since we’re the only couple in the store, but why change something that works, right? Our hand-picked selection usually includes 4 Bordeaux, 4 Scotchmallow, some caramels, peppermint patties, and a few specialty truffles. Then we proceed to go home and stuff our faces on chocolates for two, maybe three days. Nothing says I Love You like mutual indulgence!
However, this weekend, I decided to make a little pre-Valentine’s special dessert to commemorate my love of
him the world’s greatest dessert: the pizzokie. A pizzokie, originated by chain restaurant BJ’s, is basically a giant cookie baked in a pizza dish served warm and topped with gobs of ice cream.
Are you drooling yet?
I picked up the cute heart shaped baking pan in the V-Day section at Target for $10, but you could use a round or square pan as well.
So if you’re still looking for quick and easy ideas for tonight, put this at the top of your list!
Adapted from the Tollhouse cookie recipe–why mess with a classic??
Serves 4 (or 2 if it’s dinner + dessert!)
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 butter, softened
1/4 + 1/8 cup granulated sugar
1/4 + 1/8 cup packed brown sugar
1/2 teaspoon vanilla extract
1 large egg
1.5 cups chocolate chips
2 cups ice cream
Pre-heat oven to 450 degrees.
In a small bowl, combine flour, baking soda and salt.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs.
Gradually beat in flour mixture. Stir in chocolate chips.
Spread cookie dough in a baking pan (My heart-shaped pan was 1.5 ” H x 11.1 ” W x 9.8 ” D).
Bake until golden brown, about 12-15 minutes.
Top with ice cream and enjoy immediately!
Time: 25 minutes