Chocolate-Chip Cookie Pizza

By Margaux Laskey

Published May 10, 2017

  • Peden and Munk for The New York Times; Food stylist: Maggie Ruggiero; Prop stylist: Amy Wilson
Media 1 of 1
Total Time
1 hour
Rating
4(389)
Comments
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You like chocolate chip cookies. You like pizza. What could be better than a giant chocolate chip pizza cookie? If your answer is, “pretty much nothing,” we’d say you’re 100% right. This Instagram-worthy treat starts with a batch of our famous chocolate chip cookie dough (with a smidge of cornstarch to keep the cookie soft and gooey in the center), but from there, it’s all yours. When we took it out of the oven, we spread on cherry jam “pizza sauce,” drizzled on melted white chocolate “mozzarella,” and added rounds of raspberry fruit leather “pepperoni.” But warmed Nutella and blobs of marshmallow fluff are a pretty awesome combination, too. We developed this recipe for a special print-only edition of The New York Times for Kids, but our sources tell us grown-up sweet tooths can't resist this oversized treat either. For a more sophisticated dinner party-worthy variation, leave off the toppings and serve generous wedges with scoops of vanilla ice cream and salted caramel sauce.

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Ingredients

Yield:2 10-inch cookies or 1 sheet-pan pizza cookie

  • 3 ⅔ cups minus 2 tablespoons all-purpose flour

  • 3 ½ teaspoons cornstarch

  • 1 ¼ teaspoons baking soda

  • 1 ½ teaspoons coarse salt

  • 2 ½ sticks (1 ¼ cups) unsalted butter, softened

  • 1 ¼ cups (10 ounces) light brown sugar

  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar

  • 2 large eggs

  • 2 teaspoons natural vanilla extract

  • 1 pound bittersweet or semisweet chocolate chips

Ingredient Substitution Guide
Nutritional analysis per serving

51 grams carbs; 49 milligrams cholesterol; 362 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 19 grams fat; 1 gram fiber; 186 milligrams sodium; 2 grams protein; 47 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. Sift flour, cornstarch, baking soda and salt into a large bowl. Set aside.

  2. Step 2

    Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes, on medium-high. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until the white streaks of flour just disappear, 5 to 10 seconds. Stir in chocolate chips.

  3. Step 3

    For one large rectangular pizza, transfer the dough to a sheet pan lined with parchment paper and flatten out with your fingers or a rubber spatula. For two cookies, divide the dough into two equal pieces on two separate sheet pans lined with parchment paper and flatten into the shape of a circle. Be sure to leave a border of at least 1 ½ inches as cookie will spread.

  4. Step 4

    Bake until golden brown but still soft, 18 to 25 minutes. Transfer sheet to a wire rack for 10 minutes. Top as desired (see note). Cut in wedges and serve.

Tip

  • Toppings: warmed fruit jam, marshmallows or marshmallow fluff, fruit leather cut into circles for “pepperoni”, dried cherries, Nutella, peanut butter, shredded coconut, sprinkles, Swedish fish “anchovies,” “herbs” made from green Nerds candies. Use your imagination.

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Ratings

4 out of 5
389 user ratings
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Comments

Diana

Oh, c'mon foodie snobs: "We developed this recipe for a special print-only edition of The New York Times for Kids." If you don't like it, don't make it. (Two thumbs up from the actual kids, FYI.)

Sara

Killjoy. I bet this would be great for a children's party.

Megan

This is adorable! I am a foodie snob and I will make this for our next play date! I guarantee you when I post a picture of how 5 and 7 year olds look when they see/eat this thing, you will rethink your snobbery and your uppity comments.... Food is also sometimes about FUN!

Stronggyrl

What size sheet pan?

Ellen

I made this way too often during lockdown, with no extra toppings. I'd bring slices to neighbors in brown paper bags. Such a delightful recipe! Thank you, New York Times.

Kathleen

Serves a crowd. Easily 16

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