I just got back from my usual summertime stop at the fro yo joint. I’m feeling much more energized after a generous helping of frozen yogurt topped with candy and more candy, so bear with me as I talk about the pookie.
Yes, the pookie. As in, a pie/cookie hybrid. Please. Don’t tell me you’ve never had one!
Pookies are the best. They’re thicker than those big cookie cakes you get at the grocery store that always look amazing because duh, they’re giant cookies. You know, the ones that are typically covered in brightly-colored frosting?
Whoops, sidetracked as usual. The pookie has more depth. Think of it as a deep-dish cookie. Now that’s a dessert I can wrap my mind around! Oh, and my mouth, too.
This particular pookie is filled with chocolate chunks. I could’ve gone the chocolate chip route, but this time, I needed something more filling. Now that it’s summer I’m moving around more, and my metabolism is chugging away, and it’s speaking to me. Literally, I hear voices saying, “Come on, Mir. Stop with the chocolate chips already. I ran around all day and you can’t give me something better?”
So I obliged the voice and made the pookie with giant chocolate chunks. And I was rewarded with a gooey, fabulous result. It’s important to bake the pookie fully, but not to overbake it. You don’t want dry pookie! Dry pookie is just a darn shame.
You can leave this undecorated or gussy it up a bit. I used one of my favorite tricks, which is to pipe hot fudge sauce on the surface in fun patterns. Hot fudge sauce is delicious on almost anything, and if you want to go completely nuts, you could have your pookie a la mode! That’s right. Get some vanilla ice cream in there.
Okay, I’m kind of in a sugar coma from all the fro yo. So here’s the pookie recipe. Get gooey!
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 and 1/2 cups chocolate chunks
Preheat the oven to 350. Coat a pie pan or a 9 to 10-inch round cake pan with cooking spray. If you’re using a cake pan, cut parchment paper to fit the bottom for easy release.
In the bowl of a stand mixer, beat butter, brown sugar, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add the flour, salt, and baking soda, beating until the dry ingredients are fully incorporated. Finally, fold in the chocolate chunks.
Bake for 25-30 minutes until the center is no longer jiggling. Watch it carefully to avoid overbaking.