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Jun 30, 2006 10:14 PM

Best recipie for a NO NUT giant (maybe cooked in a personal pizza pan) choc-chip cookie?

I want a personal-pizza pan choc chip cookie. I crave one. I am DEATHLY allergic to ALL NUTS!! Also, I'm not a fan of oatmeal cookies, no thanks.

Any killer recipies out there? I hear some good ones use sour cream!

Thanks a ton!

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  1. I've done that simply using my favorite chocolate chip cookie recipe (which happens to be the plain ol' Nestle Tollhouse Recipe), spreading it thickly in the pan and underbaking (the key) it. It needs to be thick, soft and oozy in the middle. Serve with a scoop of vanilla ice cream right in the center...WOW!

    1. When I was young I had no idea that chocolate chips were really cookies. My mother always put all the dough in a 9" sq. pan and they came out as bar cookies. Just loved them, moist, chewy, wonderful.

      1. Good call on using your favourite recipe and underbaking it. I agree.

        If you don't like nuts and want to make variations, you can try adding dried berries and changing from the usual semi-sweet to dark or white chocolate. mmm.

        1. Yes! Dried cherries and dark chocolate chunks make a fabulous combination. Here's the recipe I've used time and's fabulous. Leave out the nuts, of course, and substitute whatever chocolate you want; I NEVER use white chocolate (yuck!).

          Giant Chocolate Chip Cookie Pizza
          2 sticks unsalted butter, softened
          1 cup packed light brown sugar
          1/2 cup granulated sugar
          2 large eggs
          2 cups plus 2 tablespoons all-purpose flour
          1 teaspoon baking soda
          1/2 teaspoon salt
          1 1/2 teaspoons pure vanilla extract
          1 1/2 cups bittersweet chocolate chips
          3/4 cup white chocolate chips
          (1/2 cup chopped macadamia nuts)
          (1/2 cup chopped toasted walnuts)
          Confectioners' sugar, for garnish
          Sweetened cocoa, for garnish
          Sweetened whipped cream, accompaniment

          Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.

          In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

          In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

          To serve, sift confectioners' sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side.

          1. WOw! That sounds yummy!

            I was going to top mine with ginger-rosewater ice cream from Mashti-Malone's in Hollywood. Oh golly, I can't wait.

            What are your thoughts on sour creme in the recipe? I'm seeing it a lot.