The Chocolate cookies -pizza is like immediate satisfaction: prepare quickly, generously with chocolate chips and always packed a party hit. Without frightening or individual shapes and hardly any cooling, it is the easiest way to enjoy a large, freshly baked biscuit.
I originally published this recipe in 2016 And have added new photos and other success tips since then.
Chocolate biscuit biscuit pizza is nothing new or groundwall, but it certainly deserves a place on our dessert tables. Why? It feeds a lot, uses my soft chocolate biscuits as the base and is a huge biscuit in pizza form! Part pizza, part cookie, all pizookie (!!), everything is great.
Why you will love chocolate biscuits pizza
- Soft and tough with crispy, butter -like edges and tons of melting chocolate chips
- Easy to make, a perfect recipe for beginners baking recipe
- Fast – no cookie (just like shortbread cookies)
- Easy to serve and feed a lot
- Great for birthday celebrations
- Fun when decorating with frosting
- Adaptable adjustments, white chocolate chips or colorful chocolate chocolates for additional biscuit pizza pizza.
This recipe also combines over 30 others in my collection of faster dessert recipes – in 1 hour or less!
A reader, Stephanie, commented: “That was fabulous! We ran the gauntlet to find a recipe that has not been too soft (cake -like) or too hard (crispy/crumby) in recent years. This has a new home in our “keeper” recipes. Thanks! ★★★★★“
A reader, Nicole, commented: “Fantastic recipe! I can never bake cookies in normal size again. 😉 I usually do not bake with my children who do not understand the concept of cooling dough. Therefore, it was a definitive plus to immediately pop these big biscuit in the oven. They also loved shaping the biscuit into the pizza pan. I mean which child does not want to do a cookie spizza! ★★★★★“
This is the fastest way to cookies
Homemade chocolate biscuit pizza is fast and simple, so it is a great dessert if they are pressed after time. It is only an hour between you and homemade cookies (in Pizza form)!
You save a lot of time by using my soft chocolate chip cookies -dough to produce today’s cookie spizza instead of individual cookies. There is no dough that cools or rolls the cookie dough in individual balls. (You don’t have to cool the dough for my chocolate biscuit biscuits, chocolate biscuit cakes or these huge chocolate biscuits.)
We just make the biscuit dough and press it on a pan. And since the cookie pizza is a thin layer, it takes a short time to bake And A short time to cool off.
Take these ingredients:
The steps are super simple, including the cream of butter and sugar together. In this recipe you use both white granulated and brown sugar. Make sure you start with the right room temperature butter. When you are starting your back trip, I recommend that you see this video tutorial about how butter and sugar are creamy.
The dough is thick and a little sticky:
Press the dough on a greased one 12-inch pizza pan. A 12-inch pan or larger works best-smaller. Form the dough in a flat slice about ¾ inches thick and hold it from the edges of the pan.
Again – the dough doesn’t have to cool before baking! This is a great recipe for baking with children if you need a fun project, especially one that provides immediate satisfaction. (Have you ever tried to bake cookies with a child and then had to tell you that you had to wait 3 hours before it was able to eat one? I see you.))
Cookie pizza decoration ideas
As soon as the cookie pizza has cooled down, you enjoy decorating! You have total creative control here – just like a chocolate biscuit biscuit cake, but even bigger. 🙂 Here are a few options that I like to decorate cookie pizzas:
More cookie recipes without chill cookie
Press
Description
Easier than individual cookies and no cookie. Chocolate cookies pizza is perfect for sharing! Decorate with butter cream, sprinkles, whipped cream and/or serve with ice cream.
- 2 cups ((250g))) All -purpose flour (Spooned & Gebnet)
- 2 teaspoons Corn starch (also known as a cornflour)
- 1 teaspoon baking powder
- 1/2 teaspoon Salt
- 3/4 cup ((12 tablespoons; 170g))) unsalted butterSoft at room temperature
- 3/4 cup ((150g) packed light or dark brown sugar
- 1/4 cup ((50g))) granulated sugar
- 1 large eggAt room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cup (225g) half -sweet Chocolate chips
- Optionally for serving: Ice cream, vanilla butter cream, sprinkles
- Preheat the oven to 177 ° C. Fat light yours 12-inch or larger pizza pan. (Not less than 12 inches)
- Whisk the flour, corn starch, baking powder and salt in a medium -sized bowl. Set aside.
- With a hand mixer or a stand mixer with paddle attachment, the soft butter and both sugar together at medium speed and beat for about 3 minutes. (Here is a helpful tutorial if you need instructions for the cream butter and sugar.) Add the egg and vanilla extract and hit the high speed until you are combined, about 1 minute. Scrape the sides and the bottom of the bowl as required.
- Add the dry ingredients and hit them at low speed. Add the chocolate chips, with the mixer running on low running. The dough is thick, soft and sticky.
- Transfer the biscuit dough into the pizza and flatten it with your fingers until it is about 3/4 inches thick. You don’t want it to reach the edges of the pan. Keep it thick and centered.
- Bake for 20–24 minutes or until they are burned out and slightly browned at the top. Not baked.
- Let the cookie pizza cool on the pan on a cooling shelf before you garnish/cut. While the cookie pizza is still warm, I like to press a few chocolate chips into the top. This is optional and only for looks.
- Cover the remains of the remains and keep for 2 to 3 days at room temperature or in the refrigerator for up to 5 days.
Notes
- Make ahead and freeze instructions: Prepare the biscuit dough by step 4. Cover the dough with plastic film and cool it up to 3 days in the fridge, or wrap the dough into a plastic film, followed by a layer of aluminum film and freeze it up to 3 months. When you freeze, thaw in the fridge overnight before continuing the next step.
- Special tools (Affiliate links): 12-inch pizza pan | Glass mix | Whisk | Electrical mixer (Handheld or Status) | Silicone spatula | Cooling shelf
- Just for fun: Immediately after taking the cookie spizza out of the oven, I press a few pieces of chocolate into the top while she is still warm. This is really only for looks. And additional chocolate!
- Tough chocolate biscuits dough: Instead, you can try my tough chocolate biscuits for a thicker, tough chocolate biscuit spizza. The same baking time, same oven temperature. Be warned that the cookie pizza spreads quite a bit. I therefore recommend cooling the shaped biscuit dough on the Pizza pan at least 30 minutes before baking.
- Birthday cookie cake: Feel free to add sprinkles! Beat 1/2 cup (80 g) sprinkles with the chocolate chips. Do not use non -savings (the little balls) because you bleed your color. However, they are perfect to sprinkle before or after baking above or after baking.
(Tagstotranslate) all -purpose flour
