Chocolate Chip Cookie Pizza


I’ve baked 3 of them within the past few weeks. Twice to test things out on a couple different pizza pans and one this weekend. We celebrated my niece’s birthday over the weekend–by camping in the backyard heck yeah– and I made a cookie pizza complete with rainbow sprinkles and candles for the birthday girl.



Served it all sliced up on paper plates with milk for dipping. The milk was all Kevin’s idea and while I wanted to serve the slices with vanilla ice cream (keep scrolling!), I’ve gotta hand it to him– they’re the perfect shape for dunking right into your cup of milk.

Chocolate Chip Cookie Pizza
Yield: serves 10-14 Prep Time: 10 minutes Total Time: 1 hour (includes cooling)

Ingredients:

2 cups (250g) all-purpose flour
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1.5 sticks or 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
Special Equipment
12-inch pizza pan (one with a lip so there's no spill over the edges-- I like this one and this one)

Directions:

Preheat oven to 350°F (177°C). Lightly grease your pizza pan.
Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract, then mix on high until combined.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.
Transfer the cookie dough to the pizza pan and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides).
Bake for 22-25 minutes or until puffed and lightly browned on top. If you want the cookie pizza a little crispier on the edges, bake for a couple extra minutes. Allow the cookie pizza to cool on the pan set on a wire rack before slicing. Cover leftovers and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Make ahead tip: Prepare cookie dough through step 4. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing with the next step.

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