Super Chip Cookie
A rich, chocolatey cookie baked in a pizza-style pan, combining semi-sweet morsels with a buttery, brown sugar flavor—perfect for sharing with friends or family gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 13-inch round pizza-style pan.
- In a large bowl, measure butter and sugars.
- With mixer at high speed, cream butter and sugars until light and fluffy.
- Beat in egg until well blended.
- Beat in vanilla extract.
- Reduce speed to low and gradually beat in flour, baking soda, and salt until well mixed.
- Fold in chocolate morsels with a wooden spoon.
- Spread dough to the edge of the pan with a rubber spatula, ensuring even distribution.
- Bake for 15 to 20 minutes or until golden brown and the cookie feels set and dry to the touch.
- Remove from oven and let cool in the pan.
- Once completely cooled, cut into wedges.
Tips & Substitutions
For a richer flavor, consider using brown sugar exclusively instead of a mix with white sugar. You can also substitute half of the butter with coconut oil for a slight tropical taste. If you prefer a nutty twist, add 1/2 cup of chopped nuts. Remember to watch the cookie closely while baking, as ovens can vary and the cookie can quickly go from golden to overdone.
Serving Suggestions
Serve these Super Chip Cookies warm with a scoop of vanilla ice cream for a delightful dessert. They also pair beautifully with a glass of cold milk or a cup of coffee. For a fun twist, try serving alongside 'Roll-The-Can' Ice Cream for an interactive dessert experience that kids will love.
Storage & Reheating
Store any leftover cookie wedges in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. If you want to enjoy them warm later, simply reheat in the microwave for about 10 seconds or in a preheated oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Super Chip Cookie contains roughly 467 calories, with 1g protein, 62g carbohydrates, and 22g fat. Note that it is relatively high in sodium, at 661mg per serving (29% 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 gluten-free flour in this recipe?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. However, the texture may vary slightly, so look for blends that contain xanthan gum for better results.
What can I do if my cookie dough is too sticky?
If your dough is too sticky to spread, refrigerate it for about 30 minutes to firm it up. This can help make it easier to work with and will also improve the final texture of the cookie.
Can I freeze the cookie dough ahead of time?
Absolutely! You can freeze the cookie dough for up to 3 months. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, simply thaw in the refrigerator overnight before spreading and baking.
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).