Chocolate Chip Cookie Focaccia
I can’t remember exactly where I saw this recipe, but it is one I will be making again. It can be made with homemade, or store-bought dough, and is super simple to assemble. This version was made with an 18.5 oz. Market Basket Pizza Dough and 16 oz. Pillsbury Break and Bake Chocolate Chip Cookie Dough. The only other ingredient needed is butter to make this sweet treat a hit!
Chocolate Chip Cookie Focaccia
Equipment
- 1 9×13 inch baking dish
Ingredients
- 18.5 oz Pizza Dough
- 16 oz. Pillsbury Brake and Bake Chocolate Chip Cookie Dough
- 4 Tablespoons Unsalted Butter, melted
Instructions
- Preheat oven to 350°F.
- Flatten pizza dough to about 1/4 inch thick. Bush with melted butter, then break each cookie in half and spread over the buttered dough.
- Tri-fold the dough (like you would a piece of paper in elementary school), and flatten again pressing down with your finger tips.
- Lightly brush dough again with butter and repeat with cookie dough.
- Tri-fold the dough again, but in the opposite direction and placed in a butter greased baking dish. ( I used a 8×11 inch, but a 9x 13 inch will be just as good).
- Press dough with finders towards the edge of the pan, then press in more cookie dough.
- Brush with more butter, then bake for 35 minutes and then lightly brush with more butter. Bake for an additional 10 minutes or until focaccia begins to turn golden brown and springs back with lightly pressed.
- Remove from oven and let sit for 5 to 10 minutes before serving.
