Chocolate Chunk 'sweetza' Cookie Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 6-inch round pizza pan or small cast-iron skillet and line with a circle of parchment paper if desired for easier removal.

Cream butter and sugars

In a large bowl or stand mixer fitted with a paddle, beat the unsalted butter (softened to room temperature) with granulated sugar and light brown sugar on medium speed until light, fluffy, and pale, about 2–3 minutes.

Add eggs and vanilla

Add the large eggs one at a time, mixing well after each addition. Scrape down the bowl, then add vanilla extract and mix until combined.

Combine dry ingredients

Whisk together all-purpose flour, cornstarch, baking soda, and fine sea salt in a separate bowl to ensure even distribution.

Mix dough

With the mixer on low, gradually add the dry ingredients to the wet mixture until just combined. Do not overmix; stop when no dry streaks remain and the dough is slightly sticky.

Fold in chunks

Using a spatula, fold in the milk, semisweet, and dark chocolate chunks until evenly distributed. Reserve a few extra chunks (about 2–3 tablespoons total) to press on top before baking for a melty, photo-ready finish.

Shape into pizza cookie

Transfer the cookie dough to the prepared 6" pizza pan. Using slightly damp hands or an offset spatula, press and spread the dough evenly to the edges to form a flat, even 6-inch round about 1/2"–3/4" thick. Press the reserved chocolate chunks into the surface.

Chill (optional but recommended)

For cleaner edges and slightly chewier center, chill the formed cookie in the pan for 15–20 minutes in the refrigerator while the oven finishes preheating.

Bake

Bake in the preheated 350°F (175°C) oven for 18–22 minutes, rotating the pan halfway through. The edges should be golden and set while the center remains slightly soft — it will continue to firm as it cools.

Cool in pan

Remove the cookie from the oven and let it cool in the pan for 8–10 minutes. If you used parchment, lift gently by the paper; otherwise run a thin knife around the edge and invert onto a cooling rack or serving plate.

Assemble dessert

While still warm, top the cookie with scoops of vanilla ice cream (about 2 cups / 2 generous scoops per serving for a 6" cookie meant to serve 2). Drizzle chocolate syrup over the ice cream and cookie. Sprinkle a pinch (about 1/4 tsp) of flaky sea salt over the top if using.

Serve

Serve immediately so the ice cream melts slightly into the warm cookie for the optimal 'sweetza' experience.