The Giant Chocolate Chip Cookie Pizza Everyone Will Fight Over: Skip the cookie scoop and forget chilling dough — this Chocolate Chip Cookie Pizza is your new go-to dessert for parties, birthdays, or any sweet craving.
It’s soft, chewy, loaded with melty chocolate chips, and perfect for sharing. Serve it warm with ice cream, whipped cream, or a swirl of buttercream for the ultimate treat.
Why You’ll Love This Recipe
This dessert is a total crowd-pleaser and easier than traditional cookies. You get all the flavors of your favorite chocolate chip cookie but in a giant, shareable form. Plus, it’s quick — no dough chilling, no rolling, no fuss.
Ingredients You’ll Need
- 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 cups (225g) semi-sweet chocolate chips
- Optional for serving: ice cream, vanilla buttercream, sprinkles
Step 1: Prepare the Pan and Oven
Preheat the oven to 350°F (177°C) and lightly grease a 12-inch or larger pizza pan. Avoid smaller pans — the cookie needs space to spread.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, use a hand or stand mixer fitted with a paddle attachment to beat the softened butter, brown sugar, and granulated sugar on medium speed until smooth and creamy (about 3 minutes). Add the egg and vanilla extract, then beat on high speed until fully combined. Scrape down the sides as needed.
Step 4: Combine and Add the Chocolate Chips
Add the dry ingredients to the butter mixture and mix on low speed until combined. With the mixer still on low, add the chocolate chips. The dough will be thick, soft, and slightly sticky — exactly how it should be.
Step 5: Shape and Bake
Transfer the dough to the prepared pizza pan. Flatten it with your fingers until it’s about 3/4 inch thick, keeping it centered (don’t spread to the edges). Bake for 20–24 minutes, or until puffed and lightly golden on top. Avoid overbaking for the best chewy texture.
Step 6: Cool and Decorate
Allow the cookie pizza to cool in the pan on a wire rack. While still warm, press a few extra chocolate chips on top for presentation. Once cooled, decorate with buttercream, whipped cream, sprinkles, or slices of fresh fruit.
Step 7: Serve and Store
Cut into wedges like a pizza and serve warm with ice cream for a gooey, melty bite. Store leftovers covered at room temperature for 2–3 days, or in the refrigerator for up to 5 days.
Delicious Topping Ideas
- Vanilla or chocolate buttercream swirls
- Whipped cream and strawberries
- Drizzles of caramel or hot fudge
- A scoop of vanilla or cookie dough ice cream
FAQs
1. Can I use a different type of pan?
Yes, a round cake pan or cast iron skillet works, but adjust baking time as needed.
2. Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or M&M’s are great additions.
3. How can I make it extra chewy?
Don’t overbake — remove it when the center still looks slightly soft. It will set as it cools.
4. Can I make the dough ahead of time?
Yes, store the dough covered in the refrigerator for up to 2 days. Let it come to room temperature before baking.
5. Can I double the recipe?
Yes, but bake it in two separate pans or a large sheet pan for even cooking.
