Chocolate-Chip Cookie Pizza
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 10-inch cookies or 1 sheet-pan pizza cookie
- 3⅔cups minus 2 tablespoons all-purpose flour
- 3½teaspoons cornstarch
- 1¼teaspoons baking soda
- 1½teaspoons coarse salt
- 2½sticks (1¼ cups) unsalted butter, softened
- 1¼cups (10 ounces) light brown sugar
- 1cup plus 2 tablespoons (8 ounces) granulated sugar
- 2large eggs
- 2teaspoons natural vanilla extract
- 1pound bittersweet or semisweet chocolate chips
Ingredient Substitution Guide
Nutritional analysis per serving (22 servings)
329 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 1 gram dietary fiber; 43 grams sugars; 2 grams protein; 169 milligrams sodium
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.
Powered byPreparation
- Step 1
Heat the oven to 350 degrees. Sift flour, cornstarch, baking soda and salt into a large bowl. Set aside.
- 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.
- 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 1½ inches as cookie will spread.
- 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.
Private Notes
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Cooking Notes
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!
Geo
This is too cool. We have a bunch of 60+ YO "kids" in our group and this will win.
Thanks NYT.
PDXmeister
I am 60 and think this is awesome! Not to mention the glee that will be obvious in our grandkids faces when we make this with them!
czardmitri
Gross.
Hannah
This recipe is great for other sweet nut butters out there. I've enjoyed The Peanut Butter Company's Dark Chocolate Dreams, which is a darn good replacement for Nutella, and a cinnamon maple flavor which does well with white and dark chocolate drizzle as well as a stone fruit flavored leather instead of raspberry. So many possibilities with a cookie pizza. Kids usually love to try any outcome.
Saticoy
This trompe-l'oeil confection would be a perfect April Fool's Day surprise. pepitas, lavender, or dried cranberries as potential additions.
Jennie
This is absolutely spectacular and insanely decadent. I used rose jam because that is what I had--delicious with the white chocolate and cookie. Raspberry fruit leather looked exactly like pepperoni--in fact, someone actually mistook this for a real pizza. The trompe-l'oeuil element here is admirable, but it also tastes fantastic--I would make this a go-to when an easy and impressive dessert is called for (for a crowd).
Karen
This is a favorite for the kids in our family! It is delicious, although I leave off the jam and the fruit rollup pepperoni. We adults love it too - get over yourselves people.
Savanname4
This is an amazing recipe and my family loves it
Lance
About to make this, but it would be nice if the ingredient list also showed weights. Particularly for recipes that appear in the daily feed, why shouldn't ingredient weights be a requirement?
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
Kathleen
Baked in two circles and took longer than it said. Also it’s true they expand a lot. Super duper fun and tasty and will make again. We sprinkled a bit of cinnamon and red sprinkles on the marshmallow fluff which looked great.
Hillary
When I made this for my 3-year-old neighbor, he said, "It's like a brain come true!"
Mira
When I saw this, (Before I looked at the ingredients) I thought they used REAL pepperonis, I’m gonna check the ingredients again, (After this) but I also thought the cheese and tomato sauce were real, great look!
CJ
I made this for my kiddos for April Fools Day. It certainly did not fool them but they loved having a fun trick they could enjoy. Strawberry jam and white chocolate complimented the cookie surprisingly well, not overly cloying. This might become an April 1st tradition.
Brenny
We are making it today (April 1), too!
Jessie
This recipe makes SO MUCH cookie dough. It'd serve maybe about 20-24 people easily. Not sure why the cornstarch is an ingredient--maybe to allow for slicing/serving? I substituted tapioca starch (1 TBSP) and the cookie did not spread at all and stayed pretty pale, so I did a longer bake and wish I had taken it out sooner so that it was softer. 1/3 of the batch served 8 of us (2 adults and 6 happy girls).
Morgan
So great! The cookie itself is delicious. I didn't have corn starch so I used 2x the amount of white flour to substitute. My 3-yr-old and I followed the recipe, made 1 round pizza, and froze the rest of the dough. I may have decorated it myself while he was napping so it looked the way I wanted! We all loved eating it!
primolevi_z
This is delicious!!
Carrie
We enjoyed making this for our QuaranTeam - good kid activity. For a more adult-friendly version, we covered the raspberry jam with unsweetened shredded coconut as cheese and whole mint leaves as basil plus a sprinkle of walnuts (mushrooms?). The other one was heavy on the gummy bears (cut into onion strips), maraschino cherries (peppers), and fruit leather pepperoni, all over the white chocolate as suggested in the recipe.
dkl
This is a fun idea, and the one I made generated a lot of smiles and appreciation. That is the positive. There is a problem, however: Too much sugar! Even though I cut it down significantly, it was still too sweet. NYT food editors, isn’t it time to make adjustments? Nobody needs all that sugar.
Kate
Too sugary? Of course. Great rainy-day, socially distant project for 11-year-old boy? Yes!!!
MS
My family really enjoyed this, particularly the gooey center. We made it as pictured. The strawberry jam actually paired very nicely with the cookie, I would never have thought of that myself.
Marilyn
I usually substitute arrowroot starch for cornstarch-will that work in this recipe?
Jill 34M
Great gluten-free chocolate chip cookie recipe by Erin Jeanne McDowell, published a few weeks ago. https://cooking.nytimes.com/recipes/1020871-gluten-free-chocolate-chip-cookies
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