Pizza freaks! Food freaks! Gather round! Today is National CHOCOLATE CHIP COOKIE Day!
Hip hip, hooray! It’s a celebration worthy of a feast, and that’s exactly what we’re bringing you. We’ve made a GINORMOUS Chocolate Chip Cookie Dough Cookie Pizza, and we think you’re gonna like it. Luscious chocolate chip cookie crust, chocolate ganache as the sauce, and edible cookie dough as our topping! It might look “too rich,” but trust us—it’s not.
Check out our Chocolate Chip Cookie Dough Cookie Pizza (say that 10 times fast) recipe below. It’s the perfect way to celebrate this sacred day. And, before you get to pizza-fying an American classic, get acquainted with the chocolate chip cookie first.
Chocolate Chip Cookie Facts (With some Pizza Thrown In)
- Chocolate chip cookies are the MOST popular cookie across the entire United States! That’s right, 53% of U.S. adults prefer chocolate chip cookies, while only 16% choose peanut butter and 15% like oatmeal. Chocolate chip reigns supreme over every other cookie.
- In your lifetime, you’ll eat almost 19,000 cookies! Most of which will be chocolate chip.
- The world’s biggest chocolate chip cookie was 102 feet wide and weighed over 40,000 pounds! It was baked in May of 2003 by the Immaculate Baking Company in North Carolina.
- The world’s largest dessert pizza was 46.6 meters (more than 150 feet) long, which is almost the same distance as an Olympic swimming pool! It was made by a gourmet pizzeria in Australia, using chocolate, fruit, and cinnamon crumble. YUM.
The Gooey Origins of Chocolate Chip Cookies
The chocolate chip cookie invented in Whitman, Massachusetts in 1937 by Ruth Wakefield with the help of Sue Brides. Ruth owned the Toll House Inn (sound familiar?), a popular home cooking restaurant and an actual place once-upon-a-time. She had been serving a thin butterscotch nut cookie with ice cream and that was a hit, so she wanted to create a new kind of ice-cream-worthy cookie.
Like the legends of any great food worth talking about—and especially worth eating—there are loads of stories out there about just how Ruth and Sue came up with the genius chocolate chip cookie. Some say that Ruth wanted to put nuts in the cookie but ran out, so she desperately chopped up a bar of bittersweet chocolate to replace them. Others say Ruth put chocolate chunks in the cookies on purpose, but expected them to melt and make fully chocolate cookies. And there are wilder stories of an industrial mixer in the Toll House kitchen, which was so unruly and caused such a powerful vibration that it knocked a container of chocolate from its shelf—and it fell into her cookie dough as she was mixing it!
We love stories like these. They make us believe the forces of the universe will always conspire towards yumminess. But why are the tale tellers so keen on denying Ruth and Sue the glory they deserve as the genius they are?! Foodie history exports disagree with the legends of “accidental” genius, though. They believe Ruth was such a perfectionist and a seasoned baker, on a mission to bring more delicious into the world, that the recipe had to have been carefully crafted. Ruth, Sue—however you did it—you’re certainly beloved geniuses in our eyes, hearts, and stomachs.
The Days of the Cookie Craze
Originally, the chocolate chip cookie was called the “Butterdrop Do Cookie,” and the recipe first ran in a Boston newspaper. Later, the name was changed to a “Toll House Chocolate Crunch cookie” in Ruth’s cookbook, Toll House Tried and True Recipes. The first chocolate chip cookies that Ruth and Sue made were just the size of a quarter! Very crispy and very scrumptious. And, as you can guess, the diners at the Toll House Inn were diggin’ Ruth and Sue’s original recipe.
In the midst of the craze, Nestlé saw sales skyrocket. People were clearing store shelves of Nestlés semi-sweet chocolate so they could make their own chocolate chip cookies. Andrew Nestlé knew what genius smelled like (hint: chocolate chip cookies) and he offered to buy the rights to Ruth’s recipe. So the two struck a deal: Nestlé paid Ruth with one dollar and a lifetime supply of their chocolate, and Ruth had her recipe printed on the back of every Nestlé chocolate chip bag. Sounds like a sweet deal to us! (Get it—sweet—because it’s chocolate…)
The First Chocolate Chip Cookie Recipe
If you’re craving some old-school cookie action, lucky for you, we’re sharing the original recipe with you, too. Though it’s said that Ruth’s original recipe is on the back of every bag of Nestlé chocolate chips, Peg Brides (daughter of Sue Brides) recently revealed that recipe isn’t accurate:
- 1 ½ cups shortening
- 1 ⅛ cups sugar
- 1 ⅛ cups brown sugar
- 3 eggs
- 1 ½ tsp salt
- 3 ⅛ cups flour
- 1 ½ tsp hot water
- 1 ½ tsp baking soda
- 1 ½ tsp vanilla
- chocolate chunks/chips
The details of the procedure are still somewhat shrouded in mystery, besides “bake at 350°F for 12-13 minutes. Classic recipes call for creaming together the shortening and sugar, then adding vanilla, and beating in the eggs one at a time before mixing in the dry ingredients. Peg, who worked at the Toll House Inn, says you dissolve the baking soda in the hot water, and that you could forget the salt and it wouldn’t really matter. Though Ruth and Sue loved to share their baked goodies, it seems they were still a bit secretive. Peg says her mother even wrote some of her recipes backwards, so you’d have to hold them up to the mirror to decode them!
All of these ladies’ drool-worthy work has paid off big-time for all of us, and they sure made their home-state proud. In 1997, Massachusetts deemed the precious chocolate chip cookie as the Official State Cookie! In 2002, Pennsylvania followed suit. (We’re not sure if “Official State Pizza” is a thing, but we sure couldn’t pick just one.)
Dessert Pizza: The Contemporary Cookie
Nowadays, the chocolate chip cookie has been tinkered and toyed with in about as many ways as pizza! You can find chocolate chip cookies that are crispy or chewy, white chocolate chip cookies, chocolate-flavored chocolate chip cookies, m&m’s used instead of chocolate chips—the choc-o-bilities are endless! And today, of course, we’ve taken the chocolate chip cookie to the next and best level: pizza-fication.
We know, we know—it’s nothin’ new! Dessert pizza is basically the result of cookies going contemporary. It’s clear that chocolate chip cookies have been longing to become pizzas for quite some time, ever since they were just tiny quarter-sized niblets. For one thing, cookies (like pizzas) are round. For another, there are SO many possible cookie mix-ins and toppings, just like pizza!
And yet, cookies seem to be trapped in the realm of sweets, while pizza has managed to transcend such categorical limitations. It can be savory, it can be sweet, it can be both! We’re not at all surprised, we’re just excited to share the sweeter side of pizza with you. So, happy National Chocolate Chip Cookie Day, pizza freaks. Celebrate with a slice of our CHOCOLATE CHIP COOKIE DOUGH COOKIE PIZZA.
Chocolate Chip Cookie Crust
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup butter (1.5 sticks)
- ¾ cup brown sugar
- ¼ cup sugar
- 1 egg
- 2 tsp vanilla
- 1 ¼ cup chocolate chips
(A big thank you to Sally’s Baking Addiction for her awesome Chocolate Chip Cookie Pizza recipe, which we used to make our cookie pizza crust!)
Chocolate Ganache Sauce
- 1 package (12 oz.) chocolate chips
- ¼ cup heavy cream
Edible Cookie Dough Topping
- 1 ½ sticks (¾ cup) butter
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 Tbsp milk
- 2 tsp vanilla extract
- pinch of salt
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- First, make your chocolate chip cookie crust.
- Preheat oven to 350°F (180°C).
- Whisk together flour, cornstarch, baking soda, salt.
- Use a stand mixer to cream butter and sugars over medium speed until smooth, for about 2 minutes.
- Add egg and vanilla. Mix on high until combined, about 1 minute.
- Add dry ingredients to wet and mix on low speed.
- Add chocolate chips. Dough will be thick but soft.
- Transfer to pizza pan and flatten with a rubber spatula.
- Bake 22 to 25 minutes, or a few minutes longer for crispier edges. Allow to cool on a wire rack before slicing.
- While your crust bakes, make the edible dough topping.
- Beat butter, brown sugar, and white sugar together in stand mixer until creamy.
- Add milk, vanilla, and salt. Beat to combine.
- Add flour, and gently beat to integrate.
- Fold mini chocolate chips into dough.
- Roll tablespoon-sized balls of cookie dough and place them onto a foil-lined baking sheet.
- Pop the cookie dough balls into the fridge to chill while the crust continues to cools.
- When cookie crust has cooled, make your chocolate ganache sauce.
- Over a double boiler or in the microwave, melt chocolate chips and heavy cream together.
- Spread on big cookie crust.
- Roughly chop edible dough balls into smaller pieces, then sprinkle onto ganache sauce.
- Allow the pizza to sit in the fridge for about 10 minutes or until set, then cut into wedges and EAT THAT COOKIE PIZZA!
- Store leftovers in the fridge.
Yields one ginormous Cookie Pizza and many happy bellies.