Last week we went out for a fun dinner at Oregano’s to celebrate my first pop-up shop and for dessert got the Pizza Cookie (chocolate chip, of course). The warm, gooey cookie in a pan, eaten with ice cream and a spoon, was pretty much perfect. It made me want more of that in my life.
So this weekend I was inspired to try making my own. I whipped up my whole wheat version of the Toll House recipe (using light brown sugar instead of dark brown) and divided the dough into two 6-inch cake pans. One went into the freezer (my future self will thank me) and the other into a 375° oven for 12 minutes.
The baking time was a bit too short, and the cookie was next to impossible to get out of the pan because of how soft it was and the tall sides of the cake pan. But the taste and texture were amazing. In my quest for the perfect whole wheat chocolate chip cookie I hadn’t yet done a big, pan-sized cookie. And this format gave me the ooey gooey texture I’ve been seeking. The key is the spoon!
Next time I’ll bake a minute or two longer so it’s not quite so soft. But not so much that it loses that barely-doneness, since that’s one of the things that makes the flavor so enticing.
Soft and Gooey Whole Wheat Chocolate Chip Pizza Cookie
Makes two 6-inch cookies
Adapted from Original Nestle Toll House Chocolate Chip Cookies
- 6 ounces freshly-milled hard white wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 75 grams granulated sugar
- 75 grams light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temp
- 1 cup Guittard Extra Dark Chocolate Chips
- Preheat oven to 375°. Spray two 6-inch cake pans or small pie plates with non-stick spray.
- Mix together the flour, baking soda, and salt in small bowl.
- In a separate bowl (or mixer bowl), cream the butter, granulated sugar, brown sugar, and vanilla extract. Add egg and beat until smooth. Gradually mix in the flour mixture. Stir in chocolate chips.
- Spoon half of the dough into each prepared pan, patting flat. Bake for 12-14 minutes.
- Cool for a few minutes, then serve — it’s great with vanilla ice cream!
CHOCOLATE CHIP COOKIE PROJECT POSTS
- Chocolate chip cookie project, part 11 - The good butter flavor was sorely missed in this cookie that had canola oil instead
- Chocolate chip cookie project, part 10 - A trial with cider vinegar, but too many flavors going on for my top chocolate chip cookie choice
- Soft and Gooey Whole Wheat Chocolate Chip Pizza Cookie - The secret to a thick chocolate chip cookie that's soft in the middle and crisp on the edges is apparently to bake it in a pan.
- Chocolate chip cookie project, part 9 - Cook's Illustrated recipe modified with less butter and more flour
- Chocolate chip cookie project, part 8 - Thick and cakey, with less butter and adjusted sugar
- Chocolate chip cookie project, part 7 - Classic Toll House with half butter/half shortening
- Chocolate chip cookie project, part 6 - Lots of additions to make soft and thick cookies
- Chocolate chip cookie project, part 5 - The classic Toll House flavor, with baking modifications to make them thicker after baking
- Chocolate chip cookie project, part 4 - Thick and cakey but not sweet and rich
- Chocolate chip cookie project, part 3 - Cook's Illustrated adaptation, decadently rich flavor and texture, but not thick
- Chocolate chip cookie project, part 2 - Thick, but questionable flavor (highly experimental recipe)
- Chocolate chip cookie project, part 1 - Not thick, but surprisingly delicious and rich considering I forgot half of the butter