Chocolate Chip Cookie Pizza Recipe

This giant, gooey Chocolate Chip Cookie Pizza is basically a cookie and a pizza having a messy, glorious baby. It’s a thick, soft cookie baked in a pizza pan, sliced into wedges, still-warm chocolate rivers, a sprinkle of flaky salt if you’re feeling fancy, and utterly zero judgment about eating it with your hands. It’s special because it hits that warm-baked nostalgia but feeds a small crowd without standing over the oven making dozen after dozen.

My little family absolutely loses their minds over this. My partner calls it “the weekend miracle” because somehow one pan of cookie can stop sibling bickering and dissolve weekday grumps. I once brought a slice to a potluck and someone whispered, “Is this illegal?” — which, to be fair, is accurate. It’s become our favorite celebration dessert and the perfect thing to make when I’m too tired to fuss but want everyone to feel seen.

Kitchen Talk

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This one’s fun because it’s forgiving. I’ve overmixed it, under-chilled it, and once forgot to grease the pan (do not be me that day) — still tasted great, just slightly flatter. TIP: chill the dough if you want chunkier texture and a higher edge. I’ve swapped half the brown sugar for coconut sugar when we were out of brown sugar and it made the crust dreamier, even if my partner pretended he noticed nothing. Also, throw in a handful of different chocolate chips — dark, milk, and a few white chips for drama.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and both brown + granulated sugar for that classic chewy texture; check freshness on your baking powder/soda—old leavener = flat cookie.
– Fats & Oils: Stick with unsalted butter (softened) for flavor control — if you only have salted, reduce added salt in the dough.
– Chocolate: Buy decent chocolate chips or chop a bar for melty pockets; a mix of types (bittersweet + milk) gives the best texture.
– Eggs: Use room-temperature eggs to help the dough come together smoothly and bake evenly.
– Flavor Boosts (vanilla/zest): Real vanilla extract is worth splurging on here — a splash makes the whole thing sing.

Prep Ahead Ideas

– Make the dough a day ahead and keep it covered in the fridge; it actually develops better flavor and is easier to spread into the pan when chilled.
– Portion dough into the pan and cover tightly with plastic wrap or a reusable lid if prepping multiple pans; store in the coldest part of the fridge for up to 24 hours.
– You can freeze the dough ball (wrapped) for up to 3 months — thaw in the fridge overnight, press into the pan, and bake for a minute or two longer.

✔Time-Saving Tricks

– Use a stand mixer or hand mixer to cream butter and sugars quickly — saves arm power and gives consistent texture.
– No chill? Press the dough into the pan and bake at a slightly lower temp for a little longer to avoid over-browning edges while ensuring the middle cooks.
– Buy pre-chopped chocolate or mix-ins if you’re short on time — still tastes homemade and looks like effort.

✔Common Mistakes

– Overbaking: I once left it in because I was distracted by a phone call; result was a brick. Pull it when the center still looks a tad soft — it sets as it cools.
– Not greasing the pan: yep, learned the hard way; use parchment or a slick of butter and a light dust of flour.
– Adding too many mix-ins: go easy on chunks so the cookie can spread evenly and cook through.
– Cold butter directly from the fridge can give uneven texture — let it soften to room temp unless you want a cakier result.

What to Serve It With

– A big scoop of vanilla ice cream for melting, or whipped cream if you want lighter.
– Fresh berries or a simple fruit salad to cut the sweetness.
– Coffee or a big, cold glass of milk — honestly, both.
– A light green salad if you’re trying to pretend you planned a balanced meal.

✔Tips & Mistakes

– Use a 12-inch pizza pan for that perfect balance of thickness and sliceability.
– Sprinkle flaky sea salt right after it comes out of the oven — it’s the small dish that makes people cheer.
– If the center is underdone, tent with foil and return for 3–5 minutes rather than blasting the edges.
– One-liner: overmixing = tougher texture; stop when the dough just comes together.

✔Storage Tips

Leftovers keep well at room temp covered for 2 days, in the fridge for 5, or frozen (wrapped tightly) for up to 3 months. Reheat slices in a warm oven or microwave for a few seconds — warm chocolate = life. Cold is honestly not scandalous; I’ve eaten leftover slices for breakfast with coffee and zero shame.

✔Variations and Substitutions

– Gluten-free: swap to a 1:1 gluten-free flour blend and chill the dough a bit longer — the texture shifts but still delicious.
– Dairy-free: use vegan butter and dairy-free chocolate chips; results are slightly more cake-like but still crowd-pleasing.
– Mix-ins: chopped nuts, toffee bits, or a swirl of peanut butter — I don’t judge. Skip dried fruit unless you like unexpected chew.
– Sugar swaps: coconut sugar works in a pinch but changes flavor and color, so expect a richer, caramel-y profile.

Frequently Asked Questions

Chocolate Chip Cookie Pizza Recipe

This oversized chocolate chip cookie bakes into a chewy, sliceable “pizza” with crisp edges and gooey pockets of chocolate.

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Prep Time: 15 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 33 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp fine salt
• ▢ 0.75 cup unsalted butter softened
• ▢ 0.75 cup light brown sugar packed
• ▢ 0.5 cup granulated sugar
• ▢ 1 large egg
• ▢ 1 large egg yolk
• ▢ 2 tsp vanilla extract
• ▢ 1.5 cup semisweet chocolate chips
• ▢ 0.25 cup mini chocolate chips optional, for topping

Instructions

Preparation Steps

• Heat oven to 350°F. Lightly grease a 12-inch pizza pan or line with parchment.
• Whisk flour, baking soda, and salt in a bowl; set aside.
• Cream butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
• Beat in the egg, egg yolk, and vanilla until smooth and glossy.
• Stir in the dry mixture just until combined; do not overmix.
• Fold in most of the chocolate chips, reserving a small handful for topping.
• Press dough evenly into the pan, leaving a slight rim at the edge. Scatter reserved chips and any mini chips on top.
• Bake 16–20 minutes, until edges are golden and center looks just set.
• Cool on a rack for 10–15 minutes. Slice into wedges and serve warm or at room temperature.

Notes

Variation: Drizzle melted chocolate or warm caramel over the cookie pizza before serving. Try mixing in chopped nuts or swapping half the chips for white chocolate. Storage: Keep leftovers covered at room temperature for 2–3 days, or wrap slices and freeze up to 2 months.

This recipe is an original creation inspired by classic Chocolate Chip Cookie Pizza Recipe flavors. All ingredient ratios and instructions are independently developed.