Chocolate Chip Cookie Pizza
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
- 1
Preheat oven to 350°F (177°C). Lightly grease your 12-inch or larger pizza pan. (No smaller than 12 inches.)
- 2
Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- 3
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.
3 min - 4
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.
- 5
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.
- 6
Bake for 20–24 minutes or until puffed and lightly browned on top. Do not over-bake.
24 min - 7
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.
- 8
Cover leftovers and store at room temperature for 2–3 days or in the refrigerator for up to 5 days.
