Pizza-Pan Chocolate Chip Cookies

Pressing chocolate chip cookie dough into a pizza pan changes everything about the texture. You get thin, crispy edges that shatter when you break them off, and a thick, chewy center that stays soft for days.

The cream cheese in this dough is the secret weapon. It adds a subtle tang that cuts through the sweetness of two sugars, and it keeps the interior incredibly moist even after the edges go golden brown.

Cool these completely in the pan before you cut or break them. Warm cookie pizza sounds appealing, but it will crumble into a mess. Once fully cooled, the wedges hold together and slice clean.

Chef Tips

• Press the dough evenly across the pan, paying extra attention to the edges. Thin spots bake faster and burn while the center stays raw. Use damp fingertips if the dough sticks.
• Pull the pans when the edges are lightly browned but the center still looks slightly underdone. Carryover heat firms it up as it cools, and overbaking kills the chewy texture.
• Soften the cream cheese and butter to true room temperature before creaming. Cold lumps mean an uneven dough that bakes unevenly.

Variations

• Swap walnuts for pecans or macadamia nuts for a different crunch and flavor profile.
• Use a mix of semi-sweet and white chocolate chips for a two-tone cookie pizza.
• Drizzle melted chocolate over the cooled cookie and sprinkle with flaky sea salt for a bakery-style finish.