Chocolate Chip Cookie Pizza

By Chef Matt Basile
Serves 4
Prep Time 30 min
Cook Time 30 min
Print Recipe
By Chef Matt Basile
Have the sweetest pizza party ever with Chef Matt Basile’s Chocolate Chip Cookie Pizza. With rainbow sprinkle and whipped peanut butter dips, chocolate wafer “pepperoni” and plenty of chocolatey goodness, this cookie and these two dips, are sure to please at just about any festive gathering.

Ingredients

  • Cookie Base

    • ¾ cup (175 mL) unsalted butter
    • 1 ½ cups (375 mL) all-purpose flour
    • 1 tsp (5 mL) kosher salt
    • ¾ tsp (4 mL) baking soda
    • ¼ cup (60 mL) white granulated sugar
    • 1 cup (250 mL) packed dark brown sugar
    • 1 egg, at room temperature
    • 2 egg yolks at room temperature
    • 2 tsp (10 mL) vanilla extract
    • 1 ¼ cups (315 mL) bittersweet chocolate wafers
    • 2 (1 oz each) unsweetened chocolate baking squares
    • 1 tbsp (15 mL) canola oil
    • Flakey sea salt to sprinkle

  • Rainbow Sprinkle Dip

    • ⅓ cup (75 mL) unsalted butter at room temperature
    • 1 cup (250 mL) cream cheese at room temperature
    • 4 tbsp (60 mL) confectioners’ sugar
    • ½ tsp (2.5 mL) vanilla extract
    • 2 tbsp (30 mL) rainbow sprinkles

  • Whipped Peanut Butter Dip

    • 1 cup (250 mL) cream cheese, at room temperature
    • ½ cup (125 mL) smooth peanut butter
    • 1 tbsp (15 mL) confectioners’ sugar

Instructions

  • Cookie Base

    • Step 1

      Preheat oven to 350°F (180°C). Melt butter in a saucepan over medium heat until butter foams and begins to brown, about 5 minutes. Once the butter has begun to turn brown, take off heat, transfer to a heatproof bowl and set aside.

    • Step 2

      Whisk flour, salt and baking soda in a small bowl and set aside. In a bowl or the base of a stand up mixer, mix both brown and white sugars together and warm brown butter until fully incorporated. Add whole eggs, egg yolks and vanilla. Mix on medium speed until smooth and light in colour.

    • Step 3

      Using a rubber spatula, slowly incorporate dry ingredients into the wet ingredients, folding until fully combined and smooth. Set aside.

    • Step 4

      Chop baking squares into small pieces. Add to the wet dough mixture. Add 1 cup (250 mL) of chocolate wafers to the mix. Fold both chocolates into the dough until well combined. Chill fully combined dough for a minimum for 4 hours up to overnight.

    • Step 5

      Once the dough is fully chilled, grease a 12-inch (30.5 cm) cast iron skillet with canola oil, be sure to grease the sides as well. Scoop the dough into the center of the skillet and begin to lightly press down, spreading the dough out to cover the base of the skillet, keeping the edges a little thicker to mimic a crust.

    • Step 6

      Using the remaining ¼ cup (60 mL) of chocolate wafers, place these on top of the dough, concentrating in the center to mimic pepperoni on a pizza. Finish by sprinkling with flakey sea salt

    • Step 7

      Bake at 350°F (180°C) for 20-25 minutes until golden brown. Let cool for 30 minutes in the cast iron pan before slicing.

  • Rainbow Sprinkle Dip

    • Step 1

      Combine butter and cream cheese in the base of a standing mixer or in a bowl using a hand mixer. Mix on medium-high until fluffy and well combined. Stop the mixture halfway through and use a rubber spatula to scrape the sides and ensure all ingredients are well incorporated.

    • Step 2

      Add sugar and vanilla and mix on medium speed until combined.

    • Step 3

      Using a rubber spatula, gently fold in sprinkles. Place the mixture in a bowl for dipping.

  • Whipped Peanut Butter Dip

    • Step 1

      Combine all ingredients in the base of a standing mixer or in a bowl using a hand mixer.

    • Step 2

      Mix on medium-high until fluffy and well combined. Stop the mixture halfway through and use a rubber spatula to scrape the sides and ensure all ingredients are well incorporated. Place the mixture in bowl for dipping.