Giant Chocolate Chip Cookie

Submitted by Annette1

"This is a great recipe for kids. Easy and the cookie is great tasting. Makes a LARGE cookie"

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 1 LARGE pizza size cookie
• Serves: 16

ingredients

• 1 cup butter, softened
• 3⁄4 cup white sugar
• 3⁄4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 1⁄4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 cup chopped nuts

directions

1. In a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy.
2. Add eggs, one at a time, beating well.
3. Gradually add flour, salt and baking soda, beating until well blended.
4. Stir in chocolate chips and nuts.
5. Spread in greased 14-inch round pizza pan.
6. Bake at 350°F (190°C) for 20-25 minutes.
7. Cool cookie in pan.
8. Decorate if desired.

Reviews

[SAHMchef]

Awesome recipe! I used a 12" pizza pan, and it overflowed a bit but did not 'spread' like some people reported, maybe because the pan had a 1/2" lip? It was close to an inch thick, and I covered it with cake frosting to celebrate a birthday. Definitely a new tradition in our house, even better than store-bought!

 

[Queen Roachie]

My kids LOVED decorating this with the decorator's icing and fancy tips. I used one of the old pizza pans with the colander style holes lined with parchment. The pan is so big it barely fits in my oven, and this still spread almost to the edge. I'll try it again on a bit lower temp, as it was a little too crunchy on the edges for my tastes. Fun dessert idea, and one I'll do again. Thanks for sharing the recipe!

 

[davisfarmswife]

I LOVE this recipe and have made it over a dozen times. I follow the recipe exactly except I do bake it in a 16 in. pizza pan, spreading it to within an inch of the edge, and have never had a problem with runoff. I do, however, only bake it 17-19 min (depending on humidity) because we like our cookie consistency like that of ones from 'The Original Cookie Factory'--soft, chewy, melt-in-your-mouth yummy! I found that cooking to 20 minutes gives you a higher loft cookie that is done all the way through, but tends to be a bit on the hard side---the left-overs dry out faster,too. This is a GREAT crowd pleaser & looks professionally-made once decorated with your favorite decorator frosting. I've made them for potlucks, baby showers, house warmings, and lots of family get togethers---everyone loves them and is surprised how EASY this is to make! Thanks for sharing this Annette1.

 

[MarySC]

GREAT cookie pizza, perfectly round and beautiful!! I used a 14 inch LIPPED pizza pan that I lined with parchment cut a little larger than the pan, and creased at the edge of the lip. This totally controlled the cookie dough, which I spread all the way to the edge. I did use 1/2 cup shortening and 1/2 cup butter, which always decreases the amount of "cookie spread". I decreased the salt to 1/2 teaspoon and used about 1 3/4 cups chocolate chips (part semisweet and part milk chocolate). I baked at 350 and it didn't overbrown... and NO overflow. It was thick and soft, and cut great with a pizza cutter.

 

[gladrags]

This was awesome....i used a extra large pizza sheet, added instant vanilla pudding (i do to all my cookies) baked it at 325 for 22 minutes...i put the dough on and spread it just to within 1 1/2 in to sides....perfect...great recipe