Triple Chip Cookie Pizza

Back by popular demand...another cookie pizza recipe! This time loaded with THREE different kinds of chocolate chips; semi-sweet, dark, and white!

Cookie Pizzas are becoming my go to party/celebration food. I've made them for a handful of birthdays, watch parties and a housewarming party. The nostalgia of cookie cakes really makes people freak over them. And if you spent 5 minutes at the University of Oklahoma you without a doubt had a taste of a Cookies & Cards "cookie pizza."

A few weeks ago I spent the morning with my girl Katie of KGC photography. You may remember her from this post. We got together for turmeric lattes, photography and baking. Baking a cookie pizza that is. 

Not to toot my own horn, but I can make a mean dessert. But Katie knows how to shoot it to make it even prettier than it tastes! 

This cookie pizza recipe was for a special bestie/roomie's birthday so it got a decoration of multi-colored sprinkles. And since just chocolate chips seemed too boring, white chocolate and dark chocolate got added to the mix. Not that just chocolate chip cookies are bad, because we all know I have a thing for Perfect CCCs. In fact, this pizza recipe is adapted from my CCC recipe!

A cookie bigger than my stomach is the best kind of cookie. Find my other cookie pizza recipes here, here and here. 

Triple Chip Cookie Pizza

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup white sugar
1 egg
2 tsp. vanilla extract
2 cups flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
sprinkles (optional)

Glaze:
1 cup powdered sugar
1/4 tsp. vanilla extract
splash of milk

Directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a large mixing bowl or round object, about 10 inches in diameter, trace a circle on the parchment paper. Flip the parchment paper over so you don't get any pencil or pen marks when you spread out the dough.

Cream butter and sugars in an electric mixer until light and fluffy, about 2 minutes. Add the egg and vanilla extract.  Add flour, baking powder and salt, and mix on low until the dough comes together. Add your assorted chocolate chips, reserving a few of each kind, you'll understand why in a second. Give it all another stir.

With clean hands spread the dough out on the parchment lined baking sheet. Spread the dough out, filling the circle shape you drew. Before baking, press a few of each kind of chocolate chip into the top of the pizza. This ensures for an extra pretty cookie! Bake for 10-12 minutes. Start on the low end. The key to yumminess in this cookie pizza is for it to be slightly underdone! You want to take it out just before it starts to brown. Then let it cool completely.

While the pizza cools, make your glaze. Using a hand mixer or whisk, whisk powdered sugar and vanilla, and a splash of milk until smooth and glossy. Add a touch more milk if you need to. It should be the consistency of Elmers glue. Drizzle the glaze over the top in a swirly whirly pattern of your choice. Top with sprinkles if you prefer. 

Cut with a pizza cutter and store in a pizza box. 

Annie

photos by KGC Photography

Perfect Chocolate Chip Cookies Updated

As if they couldn't get more perfect, well they just did. Perfect CCCs are upgraded and this is now THE only CCC recipe you need. They are my go-to for any event, potluck, or those times when I just have an itch for baking.  

The recipe is very similar to the original Perfect CCCs, with a few extra additions to give them a sweet and salty touch. I have added olive oil in the batter and flakey sea salt on top. But, my secret ingredient is adding a chopped up Hershey's milk chocolate bar to the mix. make sure to read the TIPS section at the bottom of the recipe.

Try not to omit the Hershey's bar if you can. It's worth the trip to the gas station to pick one up. The combo of the semi-sweet chips that stay firm through baking mixed with the melty milk chocolate bar gives it the edge they needed!

I have found myself chopping up leftover Dove Valentine's hearts or Easter chocolate bunnies in place of the Hershey's bar. A great way to use up leftover candy. Halloween, I see you.... I have also been known to add festive sprinkles to fit the occasion. Muli-colored sprinkles for birthdays, red, white and blue for the 4th!

Perfect CCCs Updated
yields 32 cookies

Ingredients:
½  cup unsalted butter (I recommend Kerrygold), melted
½ cup olive oil (use a basic, not fancy olive oil)
3 cups all-purpose flour (if your dough looks too loose, you can add 1/4 cup extra of flour)
1 ¼ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. salt
1 ½ cups light or dark brown sugar, firmly packed*
½ cup granulated sugar
2 eggs
1 Tbsp. vanilla extract
10 ounces, semi-sweet chocolate chips, roughly chopped
1 Hershey’s Chocolate Bar, roughly chopped (optional, if choose to omit, use 12 ounces choc chips)
Maldon Salt

Directions:
Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside. 

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl mix both sugars. *You can use light or dark brown sugar. I like a dark cookie so I prefer dark brown sugar, but I switch off depending on what I have on hand. Pour the melted butter and olive oil into the bowl with the sugars and whisk until smooth. Add the eggs, one at a time, whisking to combine. Stir in the vanilla.

Slowly add the dry ingredients into the butter-sugar mixture. I found a wooden spoon to be the easiest for this job. Once the dough has almost come together, but still a little floury, add the chocolate chips and Hershey's bar. *I roughly chop my chocolate chips, so I could get more chocolate in each bite. I also love those little shavings of chocolate sprinkled through the dough! 

Form 2-3 tablespoon size balls. I use a 2 tbsp. size cookie scoop, but overload the scoop a little bit to get a larger ball of dough. Place them on a cookie sheet 2 inches apart and fluff them a bit*. Do not overcrowd the pan. Sprinkle the top of each cookie with flaky Maldon salt and any extra chocolate bits left over from chopping.

Bake for 9 minutes, rotating the pan around halfway through. Bake until just barely golden around the edges, the key is to not overbake these! Shy on the underdone side.

TIPS:
Olive Oil: I note above, but when it comes to olive oil, please use a basic light olive oil. Nothing fancy or imported from Greece. You don’t want your cookies to taste like olives. I use Trader Joe’s or Bertolli light olive oil.

Butter: I love Kerrygold butter and can truly taste a difference when I splurge and use this butter. It’s suggested, but not required.

Chocolate: I love using Trader Joe’s semi-sweet chocolate chunks for this recipe. They bake up very dark despite being semi-sweet and I love the color contrast compared to the lighter milk chocolate Hershey’s bar. Please include the Hershey bar. It makes it!

Sugars: Do NOT, I repeat, do not use Trader Joe’s cane sugar or brown sugar. I love their olive oil and chocolate chunks for this recipe, but their organic cane sugar and brown sugar do not cut it. I’ve had multiple people, including myself, use these two sugars and say their cookies didn’t turn out. The sugars are not granulated enough. I don’t know quite how to explain it, but they are coarse and lead to a weird texture in the cookie.

Fluffing stage: After using the cookie scoop, I give the cookies a “fluff.” Simply just rough the cookies up a bit so more chocolate chips are showing on the top and they are more rustic-looking balls of dough instead of perfectly scooped. Then sprinkle with Maldon and more chocolate if needed.

I firmly believe this is the best chocolate chip cookie recipe. It's easily become my most popular recipe on the site. Thanks to everyone who has made their own batch of Perfect CCCs. And if you haven’t yet, it's time to whip up a batch!

FREEZER INSTRUCTIONS:
To save your cookies for a rainy day, pre-scoop your cookie dough into balls onto a lined cookie sheet, “fluff” them, and then place the cookie sheet in the freezer to flash freeze them. One they are cold, transfer the balls of dough to a freezer-safe bag or container to freeze until you need them!

To bake, pull your frozen dough balls from the freezer and place on a lined cookie sheet. Let the dough come to room temperature for about 30 minutes or while your oven is preheating. Don’t forget to sprinkle with Maldon Salt, and then bake as normal!

Annie

Bites of My Life

I haven't "gone back to school" in a couple years now, but hearing about schools starting and having a teacher as a roommate, I have a sense of the school year creeping in and can feel my routine starting to fall back into place. Summer has been c-r-a-z-y and I don't expect much less this fall, but the idea of a routine amongst the crazy sounds pretty nice. 

-I'm really trying to take advantage of what StudioHop has to offer, by exploring studios outside my comfort zone. I stepped into Four Graces pilates studio last week and fell in love. Use my code, AnnieHop20 to get $20 off your first month and hop to pilates with me. 
-Easy tuna nicoise salad for dinners last week. Canned tuna, soft boiled egg, olives, green beans, cherry tomatoes and salty capers!
-Annie through the years while cleaning out old boxes and organizers. I found a slew of old business cards from my high school entrepreneur adventure to my summer gig in D.C.
-Friday started off slow and easy with this at home smoothie bowl. 
-Friday ended a little more wild being transported via party bus.
-Beer, nachos, fried chicken and okra. Solid Oklahoma night at our state's oldest bar. 
-Shnugs and snugs with Claire now that she if back from NYC.
-From living with Matty girl when she first met Steve to then seeing them get married is something rare and so cool. Funnest night celebrating the Behms.  
-StudioHop recently launched in Tulsa and I'm so excited to have Katie repping SH up north. Catch us both at their Tulsa Launch Party this Saturday at Lululemon on Brookside!
-The Matcha Flotcha Flame from Wheeze the Juice is my version of matcha heaven. Just matcha, coconut milk and cinnamon. 
-A rainy weekend, fallish temps and having someone around who geeks out over pumpkin seeds, resulted to these Double Chocolate Pumpkin Seed Cookies along with Perfect CCCs being baked up yesterday.
-A healthy twist on Shrimp and Grits coming soon!

Annie

Bites of My Life

Happy April! You know what they say, April showers... It's currently raining out my window as I cozy up in bed on Sunday night. I am loooooooving this start to spring rain/storms. I weirdly love crazy storms and tornado weather, but this light rain we have been having, especially at night is the ultimate sleep medicine. Although, I'm trying to hurry through this post without falling asleep so I can stay up to watch the finale of Big Little Lies. I'm so sad and mad it's the last episode, but cannot wait for the plot to unravel. 

-Trying to make salads not boring. 
-"Why are you dressed like a cowboy?" -Mom, "Cause this is trendy right now." -Me. Ugh. 
-When you forgot you had eggs boiling on the stove and go for a walk. At least it was just the eggs that burned and not the whole house...
-Guacamole trio (or quad) at Iguana Mexican Grill.
-I have had this thing for wallpaper recently. How great is this, in the bathrooms at Iguana.
-Back on my homemade matcha game and I think I'm starting to nail my recipe. Still working on it before I share it!
-I never used dry shampoo until this year and now I can't live without. Just got started using Lazy Dry Shampoo and I love it. You apply it at night with a brush and let all the natural ingredients sink in while you sleep! 
-Did someone say frose`, yes way! This is going to be my summer drink c/o The Jones Assembly. 
-Doing what the bible says, the food bible in this case (Bon Appetit).
-Friday night grill out. 
-Beef short rib stuffed bell pepper. Stella keeps reminding me why it's favorite brunch spot in OKC. 
-Living room inspo from a home tour this weekend. 
-Kettle corn is a very acceptable dinner. 
-Can't stop making my Perfect CCCs. Check out my insta to see how I've been changing them up recently!
-A lick here, a lick there. New recipe post coming later this week!

Annie

Bites of My Life

The busyness of spring came the second March hit. Anyone else feel it? I don't necessarily mind the busyness if it keeps the work week feeling short, but I hate how fast the weekend passes too. I can't stinking wait to get through this week to spring forward next weekend. I have spring fever for sunny mornings and evenings that are still light out past 5PM. 

Bites of my life comes in the form of many delicious and indulgent eats and drinks last week. A fun soft opening to attend, trying a new juice bar, crafting cocktails with Vim Vitae, a sushi dinner with my best friends (and froyo to follow) then copious amounts of junk food during a movie marathon on Saturday. 

-Why you should join StudioHop, my reasons here. 
-We are working away like crazy to get to bring these delicious eats to OKC so soon at The Jones Assembly! Follow us here and here and here (because it's me posting and we need your support)!
-Welcome back lunch board, I forgot how much I love you. 
-Two weeks strong with my spaghetti squash. Current dinner obsession. 
-Finally got my booty to Wheeze the Juice after getting my booty kicked at Beyond Studios. This little downtown juice bar located in the shipping containers off 2nd, is supreme. Bottle juices, milks and drinks, with smoothie and smoothie bowls to order. 
-Got a sneak peek at 3Sixty Restaurant & Bar. Officially opens on the 13th. Let me highly recommend sitting at the bar and ordering the shrimp & gouda bread bowl dip. YUP. Bread bowl dip.
-Took so many sips in last weeks post with Vim Vitae. Their new line of limeades is killer!
-When you plan to make chocolate chip cookies and already went to the store because you were out of flour, but got home to realize you were also short on chocolate chips. Made due with leftover Valentine candy and s'more accoutrements.
-Turns out my hodge podge mix of chocolates and a little flakey sea salt on top of my normally Perfect CCCs is what made them even more perfect this go around.   

Annie