Chocolate Chip Cookie Pizza

Easier than rolling individual cookies and no cookie dough chilling. Chocolate chip cookie pizza is perfect for sharing!
Ingredients
2 cups 250g allpurpose flour spooned leveled
2 teaspoons cornstarch aka cornflour
1 teaspoon baking soda
12 teaspoon salt
34 cup 170g unsalted butter softened to room temperature
34 cup 150g packed light or dark brown sugar
14 cup 50g granulated sugar
1 large egg at room temperature
2 teaspoons pure vanilla extract
1 and 14 cup 225g semisweet chocolate chips
Instructions

Preheat oven to 350F 177C. Lightly grease your 12inch pizza pan.
Whisk the flour cornstarch baking soda and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment cream the butter and both sugars together on medium speed until smooth about 2 minutes. Add the egg and beat on high until combined about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract then mix on high until combined.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed add the chocolate chips. Dough will be thick and soft.
Transfer the cookie dough to the pizza pan and flatten out with your fingers or a rubber spatula until the edges reach the sides or just about to the sides.
Bake for 2225 minutes or until puffed and lightly browned on top. If you want the cookie pizza a little crispier on the edges bake for a couple extra minutes. Allow the cookie pizza to cool on the pan set on a wire rack before slicing. Cover leftovers and store at room temperature for 23 days or in the refrigerator for up to 5 days.