Pizookie

Preheat oven to 375 degrees F.

In a medium bowl, whisk together the wheat starch, baking soda, xanthan gum, pudding and salt; set aside.

Heat 10 tablespoons of the butter in a 10-inch stainless steel or cast iron skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot browned butter until completely melted. Add the sugars to the warmed butter and set aside and let cool to room temperature.

Add the cooled butter and sugar mixture to your kitchen aid mixer with a whisk attachment. Add the vanilla, egg and mayo and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds.

Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny.

Using a rubber spatula or wooden spoon, stir in the starch mixture until just combined, about 1 minute.

Stir in the chocolate chips and give the dough a final stir to ensure there are no hidden starch pockets.

Pour the dough into the greased skillet. Spread with an offset spatula or knife. Bake for 25 to 30 minutes.