This Giant Chocolate Chip Cookie Cake combines the classic flavors of a chocolate chip cookie with the festive presentation of a cake. Soft, chewy, and loaded with melty chocolate chips, this oversized cookie is perfect for celebrating birthdays, holidays, or any special occasion. It’s easy to make and decorate, offering a show-stopping dessert that everyone will love. Whether served with a scoop of ice cream or enjoyed on its own, this cookie cake is sure to impress.
Why You’ll Love This Recipe
You’ll love this Giant Chocolate Chip Cookie Cake for its simplicity and versatility. It offers the rich, buttery taste of a chocolate chip cookie in a shareable, celebratory format. The cookie is thick, chewy, and customizable with frosting or fun decorations, making it ideal for parties or family gatherings. Plus, it’s a one-bowl recipe that comes together in minutes, so you can focus on enjoying the occasion.
Expert Tips and Tricks
- Use Room Temperature Ingredients: For a smooth batter and even texture, ensure the butter and egg are at room temperature.
- Don’t Overbake: Remove the cookie cake from the oven when the edges are set, and the center looks slightly underdone. It will continue to cook as it cools.
- Line the Pan: Use parchment paper or grease the pan well to make removing the cookie cake easier.
- Decorate After Cooling: Let the cookie cake cool completely before adding frosting or decorations.
- Even Layer: Press the dough evenly into the pan for consistent baking.
Recipe Variations and Possible Substitutions
- Add M&Ms: Replace some of the chocolate chips with colorful candies for a festive touch.
- Peanut Butter Twist: Swirl in a few tablespoons of peanut butter before baking for a nutty flavor.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Extra Chocolate: Add a drizzle of melted chocolate or sprinkle with mini chocolate chips on top after baking.
Serving and Pairing Suggestions
Serve this Giant Chocolate Chip Cookie Cake as a centerpiece dessert with whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate sauce. It’s perfect for birthdays, holidays, or any celebration. Pair it with a glass of cold milk, hot coffee, or a creamy latte for the ultimate treat.
Storage and Reheating Tips
- Refrigeration: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing: Wrap individual slices or the entire cookie cake tightly in plastic wrap and freeze for up to 2 months.
- Reheating: Warm individual slices in the microwave for 10-15 seconds to restore their soft, chewy texture.
Recipe FAQs
What size pan should I use? A 9-inch round or springform pan works best for this recipe.
Can I use salted butter? Yes, but reduce the added salt to 1/4 teaspoon to balance the flavors.
What if I don’t have chocolate chips? Use chopped chocolate, chunks, or a mix of white and dark chocolate for variety.
Can I make this cookie cake ahead of time? Absolutely! Bake the cookie cake a day ahead and decorate just before serving.
How can I tell when it’s done? The edges should be golden, and the center should look set but slightly soft for a chewy texture.
Chocolate Chip Cookie Cake
Dive into the world's best Chocolate Chip Cookie Cake. Crispy, gooey, chocolaty perfection!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- Optional: Frosting, sprinkles, or decorations
Instructions
Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round pan or line it with parchment paper for easy removal.
Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Add the Chocolate Chips: Fold in the chocolate chips, reserving a few to sprinkle on top if desired.
Shape and Bake: Press the dough evenly into the prepared pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until the edges are golden brown and the center looks just set.
Cool and Decorate: Let the cookie cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Decorate with frosting, sprinkles, or additional chocolate chips if desired.
Slice and Serve: Cut into slices and enjoy your giant cookie cake!
Notes
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 647Total Fat: 35gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 84mgSodium: 320mgCarbohydrates: 84gFiber: 3gSugar: 57gProtein: 6g
