Chocolate Chip Cookie Pizza
A shareable chocolate chip cookie baked in a pizza pan, no chilling required. Decorate with buttercream, sprinkles, or serve with ice cream for a fun dessert.
Equipment
- 1 12-inch pizza pan no smaller than 12 inches
- 1 medium bowl
- 1 hand or stand mixer with paddle attachment
- 1 cooling rack
Ingredients
- 2 cups 8.75 oz all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 12 Tbsp; 6 oz unsalted butter, softened to room temperature
- 3/4 cup 5.3 oz packed light or dark brown sugar
- 1/4 cup 1.75 oz granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups 7.9 oz semi-sweet chocolate chips
- optional: ice cream vanilla buttercream, sprinkles for serving
Instructions
- Preheat oven to 350°F (177°C) and lightly grease a 12-inch or larger pizza pan.
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl; set aside.
- Using a mixer, cream softened butter with brown and granulated sugars on medium speed until smooth, about 3 minutes.
- Add egg and vanilla extract; beat on high speed until fully combined, about 1 minute.
- Add dry ingredients and mix on low speed until just combined.
- With mixer on low, fold in chocolate chips until evenly distributed; dough will be thick and sticky.
- Transfer dough to the pizza pan and flatten with fingers to about 3/4 inch thick, keeping dough centered and not reaching edges.
- Bake for 20–24 minutes until puffed and lightly browned. Avoid overbaking.
- Cool cookie pizza on pan set on cooling rack before slicing or garnishing.
- Optional: press a few extra chocolate chips into the warm top for decoration.
- Store leftovers covered at room temperature for 2–3 days or refrigerate up to 5 days.
Notes
- Prepare dough ahead; chill or freeze before baking for convenience.
- Press extra chocolate chips on warm cookie pizza for extra chocolate and appearance.
- Try adding sprinkles in dough or on top for festive variations.
- Store covered at room temperature or refrigerate to keep fresh.
- For chewier texture, refrigerate shaped dough before baking.