Chocolate Chip Cookie Pizza
A fun and delicious twist on the classic chocolate chip cookie, this giant cookie is perfect for sharing at parties or enjoying at home.
Ingredients
For the cookie dough
- 2 cups all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch (aka cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened at room temperature
- 3/4 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups semi-sweet chocolate chips
Optional toppings
- ice cream
- vanilla buttercream
- sprinkles
Instructions
Preparation
- Preheat your oven to 350°F (177°C) and lightly grease your 12-inch or larger pizza pan.
- In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together. Set aside.
- In a large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to beat the softened butter and both sugars on medium speed until creamy and smooth, about 3 minutes.
- Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Gradually add the dry ingredients and beat on low speed until just combined. With the mixer running on low, mix in the chocolate chips.
- Transfer the cookie dough to the pizza pan and flatten it out with your fingers until it's about 3/4 inch thick.
Baking
- Bake for 20-24 minutes or until puffed and lightly browned on top.
- Allow the cookie pizza to cool on the pan set on a cooling rack before garnishing or slicing.
- Press a few chocolate chips into the top while it's still warm for a nice look.
Notes
Store leftovers in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.