Pizza-Size Chocolate Chip Cookie
A giant chocolate chip cookie with a chewy center and crispy edges, packed with chocolate morsels and nuts, perfect for sharing with family and friends.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, combine flour, baking soda, and salt.
- Set aside.
- In a large mixing bowl, beat softened butter, granulated sugar, brown sugar, and vanilla until creamy.
- Add eggs one at a time, beating well after each addition.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Stir in chocolate morsels and chopped nuts.
- Press the cookie dough into a large greased or parchment-lined pizza pan to form a 12-inch round.
- Bake in the preheated oven for 15 minutes or until golden brown around the edges.
- Allow to cool slightly before serving.
Tips & Substitutions
For a chewier cookie, slightly underbake it and let it cool on the pan. If you prefer a nut-free version, simply omit the chopped nuts or substitute with additional chocolate morsels. Feel free to experiment with different types of chocolate, such as dark or white chocolate, for a unique twist. You can also add a sprinkle of sea salt on top before baking for extra flavor.
Serving Suggestions
Slice the cookie like a pizza and serve it warm with a scoop of vanilla ice cream on top for a delightful dessert. It pairs beautifully with Orange Kiss-Me Coffee Cake for a sweet brunch spread. You can also serve it alongside fresh fruit or a drizzle of chocolate sauce for an extra treat.
Storage & Reheating
Store any leftover pizza-size chocolate chip cookie in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, warm it in the oven at 350°F (175°C) for about 10 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pizza-Size Chocolate Chip Cookie contains roughly 897 calories, with 5g protein, 82g carbohydrates, and 62g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1121mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Consider using a blend of both for a lighter result while still adding some whole grain goodness.
What can I use instead of eggs in this recipe?
For an egg substitute, you can use 1/4 cup unsweetened applesauce or 1/4 cup mashed banana for each egg. This will keep the cookie moist and add a slight sweetness, making it a great option for a vegetarian recipe.
How do I know when the cookie is done baking?
The cookie is done when the edges are golden brown, and the center looks slightly underbaked. It will continue to cook as it cools, giving you a soft and chewy texture. Avoid overbaking to maintain that gooey chocolatey goodness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).