Description
Easier than rolling individual cookies and no cookie dough chilling. Chocolate chip cookie pizza is perfect for sharing! Decorate with buttercream, sprinkles, whipped cream, and/or serve with ice cream.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch (aka cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cup (225g) semi-sweet chocolate chips
- optional for serving: ice cream, vanilla buttercream, sprinkles
Instructions
- Preheat oven to 350°F (177°C). Lightly grease your 12-inch or larger pizza pan. (No smaller than 12 inches.)
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy and smooth, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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.
- Add the dry ingredients and beat on low speed until combined. With the mixer running on low, add the chocolate chips. Dough will be thick, soft, and sticky.
- Transfer the cookie dough to the pizza pan and flatten out with your fingers until it’s around 3/4 inch thick. You do not want it to reach the edges of the pan; keep it thick and centered.
- Bake for 20–24 minutes or until puffed and lightly browned on top. Do not over-bake.
- Allow the cookie pizza to cool on the pan set on a cooling rack before garnishing/slicing. While the cookie pizza is still warm, I like to press a few chocolate chips into the top. This is optional and only for looks.
- Cover leftovers and store at room temperature for 2–3 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare cookie dough through step 4. Cover dough tightly with plastic wrap and chill for up to 3 days in the refrigerator, or wrap the dough in a layer of plastic wrap followed by a layer of aluminum foil and freeze for up to 3 months. If freezing, thaw overnight in the refrigerator before continuing with the next step.
- Special Tools (affiliate links): 12-inch Pizza Pan | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack
- Just for Fun: Right after I take the cookie pizza out of the oven, I press a few chocolate chips into the top while it’s still warm. This is really just for looks. And extra chocolate!
- Chewy Chocolate Chip Cookies Dough: For a denser, chewier chocolate chip cookie pizza you can try my chewy chocolate chip cookies dough instead. Same bake time, same oven temperature. Be warned that the cookie pizza spreads quite a bit, so I recommend refrigerating the shaped cookie dough on the pizza pan for at least 30 minutes before baking.
- Birthday Cookie Cake: Feel free to add sprinkles! Beat in 1/2 cup (80g) of sprinkles with the chocolate chips. Do not use nonpareils (the little balls) because they bleed their color. They’re perfect for sprinkling on top before or after baking, though.