This Giant Chocolate Chip Cookie slices up like a pizza for an ideal party treat and whips up in under 30 minutes!!
This Giant Chocolate Chip Cookie is a crowd pleaser! Its a cross somewhere between a cookie pizza (aka pizookie) and Cookie Cake, with chocolate and white chocolate chips.
Who doesn’t love giant cookies?!
We love a good pizza night, but how about a chocolate chip cookie pizza night?! This Giant Chocolate Chip Cookie recipe results in pizza-like slices of chocolate chip goodness.
This particular recipe has white chocolate chips, semi sweet chocolate chips, and walnuts, but you can switch up chips or nuts however you like!
When it comes out of the oven, it’s perfectly crisp on the outside with a chewy center. We like to serve it up with a scoop of ice cream or dip the slices in some ice cold milk.
This giant cookie cake makes any day a celebration! Add frosting designs and sprinkles for a party perfect dessert.
How to make a giant chocolate chip cookie
PREP. Preheat the oven to 375. Grease a 14 inch rimmed pizza pan. Set aside.
WET INGREDIENTS. In a large bowl or the bowl of a stand mixer, beat together the butter, sugar, and brown sugar. Add the vanilla extract and eggs, and beat until smooth.
DRY INGREDIENTS. Add the all purpose flour, salt, and baking soda, and mix until just combined.
CHIPS + NUTS. In a small bowl, mix together the semisweet chips, white chocolate chips, and walnuts. Fold about ¾ of the chocolate chips and walnuts into the dough.
BAKE. Spread the cookie dough in an evenly layer on the prepared pan, then sprinkle the remaining chocolate chips and walnuts on top. Bake 18-20 minutes, or until golden brown.
*Note: If you don’t have a pizza pan, you can use a metal cookie sheet. Just make shape the dough into a circle in the center of the baking sheet, making sure it has the same thickness throughout.
Top it like a pizza
Just like pizza has several toppings to choose from, you can add different candy toppings for this dessert pizza. Some ideas include:
- Mini Chocolate Chips
- Reeses Pieces
- Use a chocolate or caramel drizzle
- Use other types of chips like butterscotch, white chocolate, or peanut butter
- Add other nuts like chopped macadamia, pecans or almonds
Cookie Making tips
Just a few cookie tips to keep in mind:
- Chilling the dough isn’t necessary for this recipe.
- Scoop and level flour when measuring.
- Use the information in this post to Soften Butter Quickly.
- Room temperature eggs incorporate better.
- Place parchment paper onto the pan before spreading out the dough.
- Be sure that the dough is the same thickness throughout.
Making Ahead and Storing
MAKE AHEAD: The dough can be made ahead of time and stored in the fridge or freezer. Form the dough into a log shape and wrap with plastic wrap. It can last in the fridge for up to 3 days.
To FREEZE, wrap again with foil and keep it in the freezer for up to 3 months. Thaw, if applicable, before pressing into the pan and baking.
STORE cooled cookies as a whole pizza or in pieces. Wrap with plastic or place in an airtight container. It can be stored at room temperature for 1-2 weeks or in the freezer for up to 6 months.
For more Big Cookies, try:
Preheat the oven to 375. Grease a 14 inch rimmed pizza pan. Set aside.
In a large bowl or the bowl of a stand mixer, beat together the butter, sugar, and brown sugar. Add the vanilla and eggs, and beat until smooth.
Add the flour, salt, and baking soda, and mix until just combined.
In a small bowl, mix together the semisweet chips, white chocolate chips, and walnuts. Fold about ¾ of the chocolate chips and walnuts into the dough.
Spread the cookie dough in an evenly layer on the prepared pan, then sprinkle the remaining chocolate chips and walnuts on top.
Bake 18-20 minutes, or until golden brown.