The Ultimate Dessert Mashup: Chocolate Chip Cookie Cake Pizza
This recipe combines the chewy, comforting texture of a jumbo chocolate chip cookie with the fun, sliceable format of a pizza. It’s a perfect centerpiece for parties or a “viral” treat for your website, offering a rich, chocolatey base that can be customized with endless toppings.
Ingredients
- For the Cookie Base:
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk (for extra chewiness)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- For the “Sauce” and Toppings:
- 1 ½ cups semi-sweet chocolate chips (divided)
- Optional: Mini marshmallows, M&Ms, or a drizzle of white chocolate
Instructions
1
Cream and Mix
10 minutes
Preheat your oven to 350°F. Cream the softened butter and both sugars until light and fluffy. Add the egg, yolk, and vanilla, mixing until smooth.
2
Form the Crust
Shape on a pizza pan
Fold in the flour, baking soda, and salt. Gently fold in ½ cup of chocolate chips. Press the dough into a greased 12-inch pizza pan or a large circular baking sheet, leaving a small gap at the edges for rising.
3
The First Bake
15–18 minutes
Bake until the edges are golden brown but the center still looks slightly soft. Do not overbake; it will continue to set as it cools.
4
Apply the Sauce
While warm
Immediately after removing from the oven, sprinkle the remaining 1 cup of chocolate chips over the hot cookie. Let them sit for 5 minutes until melted, then use a spatula to spread the chocolate smoothly across the surface, leaving a “crust” edge.
5
Top and Set
Cool completely
While the chocolate is still wet, sprinkle on any additional toppings. Allow the “pizza” to cool completely—about 1 hour—so the chocolate sets before slicing into traditional wedges.
Pro Tips for Success
- The Soft Secret: Adding that extra egg yolk is the trick to a “soft-bake” texture that doesn’t crack when you slice it.
- Storage: This keeps beautifully in an airtight container for up to 4 days, making it a great make-ahead dessert.
