Giant Chocolate chip cookie,,cookie pizza

Giant Chocolate Chip  cookie ( pizzokie)

1/2 oil
1 /2 cup brown sugar

½ cup grinded sugar

1 teaspoons vanilla essence

1 /2 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 and 1/2 cups flour

Chocolate chips 3/4 cup


Preheat oven to 375ºF. 180 degree centigrade..gas mark 4…

Line baking tray with parchment paper and set aside.

In a bowl sift together flour ,baking soda and salt .Mix well and set aside.

In the bowl of an electric mixer, beat together oil ,egg,vanilla essence and sugars until smooth and creamy.

Add dry mixture and beat until just combined. Add chocolate chips and stir to combine.
Chill the dough in refrigerator for 15 minutes,it will give better results.

Take a pizza pan ,,Spread the dough evenly by pressing it with hand.

Bake for 15 to 20 minutes, until puffed up and lightly browned on top..Do not overbake.Remove from oven when cookie is  lightly soft because it will be crispier after cooling.leave it to cool in baking pan.when it becomes slightly crisp Cut into triangle pieces..  then further cool it  on wire rack…store in air tight container when completely cooled.Serve with ice cream or simply with tea..

Cover leftovers and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

Make ahead tip: 

Prepare cookie dough …Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before baking.
Recipe Notes:
Right after I take the cookie pizza out of the oven, I press a few chocolate chips into the top while it’s still warm. This is really just for looks. And extra chocolate!

Variation for birthday :::

If you do not want to bake a cake for birthday party than try this,,,

Just Mix in about 2/3 cup (127g) of sprinkles in cookie dough with the chocolate chips for the birthday version . It will look so colourful and attractive after baking.Just put some colourful candles and enjoy.Be sure not to mix nonpareils (the little balls) into the cookie dough because they may bleed their color. They’re perfect for sprinkling on top before or after baking though.


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