Indulge in the sweet symphony of Mama Mintz's culinary creation – the Giant Chocolate Chip Pizza Cookie! Conceived out of a quest for a dessert that's effortlessly crafted, easily transportable, and undeniably exciting for both creator and recipient, this cookie pizza is a triumph in simplicity and flavor. Mama Mintz shares her ingenious recipe, ensuring you'll have the ingredients at your fingertips - no eggs required! The magic unfolds in the careful selection of ingredients combined and then baked to golden perfection in a pizza pan. One must experience this culinary marvel to believe it – your friends will not only admire your efforts but applaud your baking prowess. So, roll up your sleeves and embark on the journey to creating the most sensational dessert – Mama Mintz's Giant Chocolate Chip Pizza Cookie!
Ingredients:
- ½ cup unsalted butter, softened
- ½ cup firmly packed brown sugar
- 1½ teaspoons vanilla - I use good Mexican vanilla
- 1 cup unbleached white flour
- ¾ cup semisweet chocolate chips
- a cup sweet chocolate chips, coarsely chopped
- ½ heaping cup coarsely chopped toasted pecans
How to:
- Prepare pecans by toasting them at 325 degrees until light brown, 8 to 10 minutes. Cool and keep in airtight jar until needed.
- Preheat oven to 375 degrees. Soften butter to room temperature, using microwave if desired. In a Mixmaster, cream butter and sugar until light and fluffy in texture. Add vanilla and mix in thoroughly. Gradually add flour until just blended. Add in chocolate chips and pecans and mix in lightly for 3 seconds.
- Grease a nonstick 12-inch pizza pan or spray with Pam. Remove the dough from the mixer and place it into the middle of the pizza pan. Using the palm of your hand and fingertips, gently push dough evenly to about ¾ inch from the edge. Dough is slightly stiff so it takes a little effort.
- Bake until browned, about 9 to 9½ minutes at 375 degrees. Remove from oven and let it sit. It will darken more at this point. Cool for at least 15 to 20 minutes.
- Cover a 12 to 14-inch cardboard circle with foil and invert cookie onto it. Cookie will be upside down. Slowly slide it off the cardboard and onto the back of the pizza pan, now right side up. Gently slide back onto the cardboard circle, still right side up. When completely cool, wrap cookie in cellophane.
It makes a great birthday dessert
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My mom used to do PR for many Seattle well known chefs below is what she wrote about her recipe - Gina Benezra, MK PM
I developed this recipe in my need to find a dessert that was easy to make, very portable and one that would add as well as bring excitement to the person receiving it! And so I gave birth to my Giant Chocolate Chip Pizza Cookie! What’s easy in this recipe is that most everyone has the ingredients handy and it doesn’t even include any eggs! With a few select ingredients the combinations of flavors achieve dessert heaven and the ultimate taste and texture. The secret is toasting pecans to the desired color, releasing just the right amount of oils. Unsalted butter and a vanilla that is very smooth yet sweet combine to create this incredible taste. The technique is all in the hand movement of getting it into the pizza pan, but first a mixer is needed. I also measure my chips and add a portion that isn’t semi-sweet but just sweet. The addition of brown sugar assures me that some molasses flavor will come through. The baking in a pizza pan and the tricks I found to getting it out gives this mini-production an 'A' in my book. I cool the cookie and then wrap it in cellophane. It is now the BEST BIG CHOCOLATE CHIP COOKIE in town! It beats baking a cake any time. I cut the cookie into triangles - pizza pan slices, put a candle on top and we all sing. You have to make it to believe it! Your friends will admire your efforts and applaud your ability
Enjoy!
This previously shared article was edited and updated by Macaroni KID Conejo Valley - Malibu - Calabasas
