Imagine a warm, gooey chocolate chip cookie, but supersized and perfect for sharing! That’s exactly what this Giant Chocolate Chip Cookie Pizza is. I’ve always dreamed of creating the ultimate shareable dessert, but the problem with giant cookies? Those pesky burnt edges! After much experimentation, I’ve finally perfected a method that guarantees a uniformly baked, irresistibly delicious Giant Chocolate Chip Cookie Pizza every single time. And the best part? The secret is simpler than you think! Get ready to impress your friends and family with this show-stopping treat.
Why You’ll Love This Giant Chocolate Chip Cookie
There are so many reasons to adore this giant cookie creation:
- Perfect for Sharing: It’s the ideal dessert for parties, potlucks, or any gathering where you want to spread the cookie love.
- No More Burnt Edges: The specific baking method ensures even cooking, so you get a soft, chewy cookie from edge to center.
- Customizable: Easily adapt the recipe with different types of chocolate chips, nuts, or even dried fruit.
- Impressive Presentation: Sliced into wedges, it looks fantastic and is easy to serve.
- Simple Ingredients: You probably already have most of these ingredients in your pantry.
Gathering Your Ingredients for Giant Chocolate Chip Cookie Pizza
Before we dive into baking, let’s talk ingredients! The key to an amazing cookie lies in using high-quality components. We’re aiming for a rich, buttery flavor with a perfect balance of sweetness and a delightful textural contrast from the chocolate chips. Let’s break down what you’ll need:
The Foundation for Flavor:
- 1 cup (2 sticks) unsalted butter, softened: Butter is the heart of this cookie, providing richness and tenderness. Make sure it’s softened properly for easy creaming. Using unsalted butter allows us to control the overall salt level in the recipe.
- 3/4 cup granulated sugar: Granulated sugar contributes to the cookie’s crisp edges and overall sweetness.
- 3/4 cup packed brown sugar: Brown sugar is crucial for a chewy texture and a slightly caramel-like flavor. The molasses content adds moisture and depth that granulated sugar alone can’t provide. Packing it ensures you get the correct amount.
Binding and Enhancing:
- 2 large eggs: Eggs bind the ingredients together and add richness and structure to the cookie. Use large eggs for consistent results.
- 1 teaspoon vanilla extract: Vanilla extract enhances all the other flavors and adds a touch of warmth. Use pure vanilla extract for the best taste.
The Dry Components:
- 2 1/4 cups all-purpose flour: Flour provides the structure for the cookie. Be careful not to over-measure, as this can lead to a dry, tough cookie. Spoon the flour into your measuring cup and level it off with a knife.
- 1 teaspoon baking soda: Baking soda helps the cookie to rise and creates a light, airy texture.
- 1 teaspoon salt: Salt balances the sweetness and enhances the other flavors.
The Star of the Show:
- 2 cups chocolate chips, divided: Of course, what’s a chocolate chip cookie without the chocolate chips? I love using a combination of semi-sweet and dark chocolate chips for a complex flavor, but feel free to use your favorite kind. We’ll be dividing these, using most within the batter and saving some for topping.
Crafting Your Giant Chocolate Chip Cookie Pizza: Step-by-Step
Ready to bake? Don’t be intimidated by the size of this cookie; it’s surprisingly easy to make! The key is to follow the steps carefully and pay attention to the baking time. Let’s get started!
- Preheat the oven and prepare your pan: Start by preheating your oven to 350°F (175°C). This ensures the cookie bakes evenly. While the oven heats, grease a 12-inch pizza pan. This is crucial for preventing sticking. Using a pizza pan and baking on the lower rack are the secrets to preventing those burnt edges!
- Cream together the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is essential for creating a tender cookie. Use an electric mixer for the best results, and be patient; it may take a few minutes to achieve the right consistency. You want a mixture that’s pale and airy.
- Incorporate the eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. Adding the eggs one at a time helps to create a smooth emulsion and prevents the batter from curdling.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is important for consistent results.
- Gradually add dry ingredients to wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cookie. Stop mixing as soon as the flour disappears.
- Stir in most of the chocolate chips: Stir in 1 1/2 cups of the chocolate chips. This ensures that there are chocolate chips in every bite!
- Press the dough into the pan: Press the cookie dough evenly into the prepared pizza pan. This step can be a little tricky, as the dough can be sticky. To make it easier, you can lightly flour your hands or use a piece of parchment paper to press the dough into the pan.
- Top with remaining chocolate chips: Sprinkle the remaining 1/2 cup of chocolate chips over the top of the cookie. This adds a beautiful finishing touch and ensures that there are plenty of chocolate chips on top.
- Bake to perfection: Bake in the lower rack of your preheated oven for 20-25 minutes, or until the center is set and the edges are golden brown. Keep a close eye on the cookie, especially after 15 minutes, to prevent burning. The lower rack helps to shield the edges from direct heat, ensuring even baking.
- Cool and enjoy: Let the cookie cool completely in the pan before slicing into wedges and serving. This allows the cookie to set up properly and prevents it from falling apart when you slice it. Patience is key!
Tips for Perfect Giant Chocolate Chip Cookie Pizza Every Time
Want to guarantee cookie pizza success? Here are a few extra tips and tricks:
- Don’t overmix the dough: Overmixing develops the gluten in the flour, resulting in a tough cookie. Mix until just combined.
- Use a pizza pan: This is crucial for even baking and preventing burnt edges. The shallow edges of the pizza pan allow for better heat distribution.
- Bake on the lower rack: This helps to shield the edges from direct heat, preventing them from burning before the center is cooked.
- Check for doneness: The cookie is done when the center is set and the edges are golden brown. A toothpick inserted into the center should come out with moist crumbs.
- Cool completely: Let the cookie cool completely in the pan before slicing. This allows it to set up properly and prevents it from falling apart.
- Customize with your favorite mix-ins: Feel free to add nuts, dried fruit, or other candies to the dough.
- For a softer cookie: Slightly underbake the cookie. It will continue to set up as it cools.
What to Serve With Giant Chocolate Chip Cookie Pizza
This Giant Chocolate Chip Cookie Pizza is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also great with a glass of milk or cup of coffee. For something a little different, consider pairing it with fresh berries or a drizzle of caramel sauce. Or for a cozy treat, why not whip up some decadent chocolate covered apple dessert cups? These complementary desserts make any occasion special.
Your Giant Chocolate Chip Cookie Pizza Questions Answered (FAQ)
Can I use a different type of sugar?
While granulated and brown sugar are the recommended sugars for this recipe, you can experiment with other types. Using all granulated sugar will result in a crispier cookie, while using all brown sugar will create a chewier cookie. Consider a blend for optimal texture and flavor.
Can I make this cookie pizza ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Let the dough come to room temperature before pressing it into the pan and baking. Alternatively, you can bake the cookie pizza ahead of time and store it at room temperature for up to 3 days.
Can I freeze the cookie pizza?
Yes, you can freeze the baked cookie pizza. Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Let it thaw at room temperature before serving.
Why did my cookie burn on the edges?
Burning is a common problem with large cookies! Ensure you’re using a pizza pan and baking on the lower rack. Also, check your oven temperature with an oven thermometer to ensure it’s accurate.
Can I make this recipe gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend for the regular all-purpose flour. Be sure to choose a blend that contains xanthan gum, as this will help to bind the ingredients together. You might want to check out guides online for gluten free baking techniques.
Enjoy Your Homemade Giant Chocolate Chip Cookie Pizza!
There you have it – a simple yet impressive Giant Chocolate Chip Cookie Pizza recipe that’s guaranteed to satisfy your sweet tooth and wow your friends and family. This recipe takes the classic chocolate chip cookie to a whole new level, making it the perfect centerpiece for any celebration. So, preheat your oven, gather your ingredients, and get ready to bake up a giant slice of happiness! Don’t forget to leave a comment below and let me know how your cookie pizza turned out. Happy baking!
Giant Chocolate Chip Cookie Pizza (Stops Edges Burning!)
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips, divided
Directions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 1/2 cups of the chocolate chips.
- Grease a 12-inch pizza pan. Press the cookie dough evenly into the prepared pan.
- Sprinkle the remaining 1/2 cup of chocolate chips over the top of the cookie.
- The key to preventing burnt edges is to use a pizza pan and to bake in the lower rack of your oven. Bake for 20-25 minutes, or until the center is set and the edges are golden brown. Be sure to check after 15 minutes to avoid this
- Let the cookie cool completely in the pan before slicing into wedges and serving.