Big desserts don’t need complicated steps — they need the right ones. This Chocolate Chip Cookie Pizza was designed for home bakers who want a reliable, slice-clean, bakery-style result without chilling dough, special equipment, or guesswork. It bakes evenly, holds its shape, and delivers exactly what you want: crisp golden edges with a soft, chewy center that stays tender long after it cools.
This isn’t just a “giant cookie.” It’s a carefully balanced recipe that behaves predictably in a home oven. Follow the thickness cues and bake window, and you’ll get a cookie pizza that looks intentional, not accidental — every single time.
Pro tip: Pressing the dough thinner around the edges and slightly thicker in the center keeps the “pizza” shape beautifully even after baking.

Why This Recipe Works

This cookie pizza behaves differently from regular cookies because of its shape, heat distribution, and dough hydration — and each ingredient has a job:

Melted butter = deeper caramel notes + a chewier crumb. When butter is melted, flour hydrates more evenly, preventing dry pockets that often happen in hand-mixed doughs.
A touch of cornstarch keeps the center soft. Cornstarch interferes slightly with gluten formation, creating that signature melt-in-your-mouth chew.
Brown sugar > white sugar. Brown sugar attracts and holds moisture (thanks, molasses!), which is why the pizza stays soft for 48–72 hours.
Proper leavening balance. Too much baking soda = spreading, greasy edges, and bitterness. This ratio gives lift without blowing out the center.

In tests, I learned the pizza bakes more evenly on a light-colored pan and on the middle rack — dark pans brown too quickly before the center sets.

Ingredients (With Purpose)

Yield: 1 cookie pizza, 10–12 slices
Pan: 12-inch (30 cm) round pizza pan or 10-inch (25 cm) cast-iron skillet

Unsalted butter — 115 g — ½ cup (melted & slightly cooled)
Adds rich flavor and chewiness.
Light brown sugar — 150 g — ¾ cup, packed
Keeps the cookie soft and adds caramel notes.
Granulated sugar — 50 g — ¼ cup
Helps crisp the edges.
Egg — 1 large (50 g without shell)
Binds ingredients and adds tenderness.
Vanilla extract — 2 tsp
Boosts flavor depth.
All-purpose flour — 190 g — 1 ½ cups
Structure of the cookie pizza.
Cornstarch — 1 tsp
Softens the crumb.
Baking soda — ½ tsp
Light lift and spreading control.
Salt — ½ tsp
Balances sweetness.
Chocolate chips — 150 g — 1 cup
Use semi-sweet for balance.
Optional toppings: mini chocolate chips, drizzle chocolate, sprinkles.

Equipment

Required

12-inch pizza pan OR 10-inch cast-iron skillet
Whisk + rubber spatula
Kitchen scale
Oven or OTG
Parchment + cooking spray

Nice to Have

Offset spatula
Instant-read thermometer
Silicone baking mat

Step-by-Step Instructions (With Visual Cues)

Step 1: Prep the pan & oven

Preheat to 175°C (350°F) for 15 minutes.
Line pan with parchment, leaving a slight overhang.
Visual cue: Pan should have a smooth, flat parchment surface — no wrinkles to disrupt spreading.

Step 2: Mix wet ingredients (2 minutes)

Whisk melted butter, brown sugar, and white sugar until glossy and cohesive. Add egg + vanilla.
Visual cue: The mixture should thicken slightly and look like caramel sauce.

Step 3: Combine dry ingredients

Whisk flour, cornstarch, baking soda, and salt separately.
Add to wet mixture and fold gently.
Visual cue: Dough should be soft but not sticky; it should pull away from the bowl easily.

Step 4: Add chocolate chips

Fold until evenly distributed.
Avoid this: Overmixing — it creates tough, bready edges.

Step 5: Shape the pizza

Press dough into the pan.

Edges: 1 cm thick
Center: 1.5 cm thick
This taper ensures even baking.
Visual cue: Dough should look like a smooth disk with slightly raised edges.

Step 6: Bake

Bake 18–22 minutes, middle rack.
Doneness signals:

Edges deep golden
Center pale but set
A thermometer inserted in the center reads 88–90°C (190–194°F)
Remove while the center still looks “soft-set.” It will firm as it cools.

Step 7: Cool & decorate

Cool 20–30 minutes before slicing.
Decorate with chocolate drizzle or extra chips.

Troubleshooting (Common Failures & Tested Fixes)

1. Pizza spreads too thin

Cause: Butter too hot, oven too cool.
Fix: Cool butter 10 minutes; use oven thermometer.

2. Dry, tough edges

Cause: Overbaking or overmixing.
Fix: Bake until just golden; fold gently.

3. Raw center, burnt edges

Cause: Dark pan or uneven thickness.
Fix: Use light-colored pan; check thickness when shaping.

4. Bitter flavor

Cause: Too much baking soda.
Fix: Stick to exact ½ tsp measurement.

5. Greasy bottom

Cause: Too much butter or thin center.
Fix: Measure butter by weight; shape center slightly thicker.

Substitutions & Variations

Egg-Free (Tested)

Replace 1 egg with:
60 g yogurt (¼ cup) — produces the best chew.
Note: Bake 2–3 minutes longer; dough will be softer.

Dairy-Free

Use vegan butter (115 g) + dairy-free chocolate chips.
Note: Vegan butter spreads more → press edges taller.

Gluten-Free

Use 1:1 GF flour (190 g).
Note: Dough will be more crumbly → add 1 tsp milk if needed.

Flavor Variations

S’mores Pizza: Add mini marshmallows last 5 minutes.
Peanut Butter Swirl: Microwave 2 tbsp PB and swirl on top before baking.
Birthday Cookie Pizza: Add 3 tbsp rainbow sprinkles + vanilla buttercream drizzle.

Scaling

For a smaller 8-inch cookie pizza, use two-thirds of every ingredient.
Bake 15–18 minutes.

Storage, Make-Ahead & Freezing

Counter

Store slices in airtight container 3 days.
Warm 10 seconds in microwave for fresh-baked texture.

Fridge

Lasts 5 days; allow to come to room temp before serving.

Freezer

Wrap whole cookie well + place in freezer bag.
Freeze up to 2 months.
Thaw at room temp 1–2 hours.
Do not freeze: Marshmallow toppings (they become rubbery).

Re-Crisping

Bake slices at 150°C (300°F) for 5 minutes to revive edges.

Serving Suggestions

Slice into wedges and drizzle with chocolate or caramel.
Serve warm with vanilla ice cream (balance of hot + cold!).
Add fresh berries to cut sweetness.

FAQs

1. Can I replace brown sugar with white sugar?

Yes, but the pizza will be drier and less chewy. Add 1 tsp milk to compensate.

2. How do I stop the center from sinking?

Bake until the edges are fully golden and the center reads 88–90°C.

3. Can I double this recipe?

Yes — use a rimmed baking sheet (13×18 inch). Bake 20–25 minutes.

4. Best chocolate to use?

Semi-sweet chips hold shape best; chopped chocolate melts into pools.

5. Can I bake this in an OTG?

Yes — use middle rack + reduce bake time by 2 minutes (OTGs brown faster).

Notes From My Kitchen (Testing Log)

Batch 1:

Used softened butter; dough was too stiff and edges overbrowned. Switched to melted butter.

Batch 2:

Spread too much using dark pan. Swapped to light pan → perfect shape.

Batch 3:

Increased cornstarch to 2 tsp — center became gummy. Reduced back to 1 tsp.

Final Method Chosen:

Melted butter + tapered dough thickness + middle rack baking gave the most even texture with chewy center and crisp edges.

Nutrition & Disclaimer

Approx. per slice (1 of 12): 230–260 calories (varies by toppings).
Values are estimates. Always follow safe food-handling practices.

Conclusion

This Chocolate Chip Cookie Pizza is one of those “looks impressive, secretly easy” desserts every home baker should have in their back pocket. It’s fast, customizable, and deeply satisfying to slice — like a dessert pizza party waiting to happen. Whether you serve it warm with ice cream or decorate it like a celebration cake, this bake never disappoints.
If you try it, tag me — I love seeing your creations!