Chocolate Chip Cookie Cake

By Tracy

12 Person

40 Minutes

340 Calories

To-die-for easy homemade cookie cake with chocolate chips. This rich, chewy, giant cookie cake recipe is perfect for birthdays and special celebrations! This Chocolate Chip Cookie Cake is melt-in-your-mouth soft at the center, lightly crispy at the edges, and beautifully buttery throughout. Making this giant cookie cake recipe will feel similar to making regular cookie dough.

Ingredients

Chocolate Fudge Frrosting

kosher salt
1 tsp. pure vanilla extract
1/2 tsp. instant espresso powder
2 tbsp. whole milk
6 tbsp. unsalted butter
1/4 cup unsweetened cocoa powder
1 1/2 cups powdered sugar

Chocolate Chip Cookie Cake

1 1/4 cups semisweet chocolate chips
2 tsp. pure vanilla extract
1 tbsp. whole milk
1 large egg
1 tsp. kosher salt
1/4 cup granulated sugar
2/3 cup light brown sugar
10 tbsp. unsalted butter
1/4 tsp. freshly grated nutmeg
3/4 tsp. baking soda
1 cup white whole wheat flour or whole wheat pastry flour
1 cup all-purpose flour

Method

01

For the Chocolate Chip Cookie Cake: In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and nutmeg.
02

In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat together the butter, brown sugar, granulated sugar, and the salt on medium speed until smooth, about 3 minutes.
03

Add the whole egg, beating for 1 minute and stopping to scrape down the bowl before adding the egg yolk. Beat for another minute and scrape down the bowl again. Beat in the milk and vanilla.
04

Reduce the mixer speed to low, then slowly add the dry ingredients, mixing just until the dough comes together and the flour has disappeared. Add the chocolate chips on low speed, finishing with a few stirs by hand as needed.
05

Lay two large sheets of plastic wrap down on the counter so that the long sides overlap slightly and you have one large, wide sheet. Scrape the dough into the center, then spread it into a thick disk.
06

Fold the edges of the plastic up and around the dough to wrap it completely. Refrigerate for at least 1 hour or up to 3 days.
07

When ready to bake, preheat the oven to 350 degrees F (if using a clear glass dish, reduce temperature to 325 degrees F). Generously coat a 9-inch springform pan, 9-inch pie dish, or 9-inch cake pan with baking spray. Press the dough into the pan in an even layer.
08

Bake for 20 to 25 minutes, until the top, is lightly golden brown and a toothpick inserted in the center comes out clean. Check at the 15-minute mark—if the cookie cake is browning too quickly at the edges, loosely tent it with foil.
09

Remove from the oven and place the pan on a wire rack to cool completely. Meanwhile, make the Chocolate Fudge Frosting (optional): Sift the powdered sugar and cocoa powder together into a bowl.
10

In a separate bowl, beat the butter on medium speed until light, smooth, and creamy, about 2 minutes. Reduce the mixer speed to low, then add half of the powdered sugar and cocoa mixture. Add all of the milk, espresso powder, and vanilla.
11

Beat to combine, then add the rest of the dry ingredients and beat for 2 minutes until well combined. Taste and add a pinch of salt if the frosting seems too sweet.
12

Frost and serve: Once the cookie cake has cooled, run a sharp knife around the edges to loosen it, then transfer it to a serving dish. If desired, decorate with the chocolate frosting.

Related Tags

Chocolate Chip Cookie Recipes

Dessert Recipes

Cake Recipes

Chocolate Cake Recipes

Cookie Recipes

Chocolate Chip Cookie Cake

3.7

( By Tracy )

01 Information

Grade medium
Serving 12 servings
Calorie 340 Kcal
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

Chocolate Fudge Frrosting

kosher salt

1 tsp. pure vanilla extract

1/2 tsp. instant espresso powder

2 tbsp. whole milk

6 tbsp. unsalted butter

1/4 cup unsweetened cocoa powder

1 1/2 cups powdered sugar

Chocolate Chip Cookie Cake

1 1/4 cups semisweet chocolate chips

2 tsp. pure vanilla extract

1 tbsp. whole milk

1 large egg

1 tsp. kosher salt

1/4 cup granulated sugar

2/3 cup light brown sugar

10 tbsp. unsalted butter

1/4 tsp. freshly grated nutmeg

3/4 tsp. baking soda

1 cup white whole wheat flour or whole wheat pastry flour

1 cup all-purpose flour

03 Method

Step 1

For the Chocolate Chip Cookie Cake: In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and nutmeg.

Step 2

In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat together the butter, brown sugar, granulated sugar, and the salt on medium speed until smooth, about 3 minutes.

Step 3

Add the whole egg, beating for 1 minute and stopping to scrape down the bowl before adding the egg yolk. Beat for another minute and scrape down the bowl again. Beat in the milk and vanilla.

Step 4

Reduce the mixer speed to low, then slowly add the dry ingredients, mixing just until the dough comes together and the flour has disappeared. Add the chocolate chips on low speed, finishing with a few stirs by hand as needed.

Step 5

Lay two large sheets of plastic wrap down on the counter so that the long sides overlap slightly and you have one large, wide sheet. Scrape the dough into the center, then spread it into a thick disk.

Step 6

Fold the edges of the plastic up and around the dough to wrap it completely. Refrigerate for at least 1 hour or up to 3 days.

Step 7

When ready to bake, preheat the oven to 350 degrees F (if using a clear glass dish, reduce temperature to 325 degrees F). Generously coat a 9-inch springform pan, 9-inch pie dish, or 9-inch cake pan with baking spray. Press the dough into the pan in an even layer.

Step 8

Bake for 20 to 25 minutes, until the top, is lightly golden brown and a toothpick inserted in the center comes out clean. Check at the 15-minute mark—if the cookie cake is browning too quickly at the edges, loosely tent it with foil.

Step 9

Remove from the oven and place the pan on a wire rack to cool completely. Meanwhile, make the Chocolate Fudge Frosting (optional): Sift the powdered sugar and cocoa powder together into a bowl.

Step 10

In a separate bowl, beat the butter on medium speed until light, smooth, and creamy, about 2 minutes. Reduce the mixer speed to low, then add half of the powdered sugar and cocoa mixture. Add all of the milk, espresso powder, and vanilla.

Step 11

Beat to combine, then add the rest of the dry ingredients and beat for 2 minutes until well combined. Taste and add a pinch of salt if the frosting seems too sweet.

Step 12

Frost and serve: Once the cookie cake has cooled, run a sharp knife around the edges to loosen it, then transfer it to a serving dish. If desired, decorate with the chocolate frosting.

04 Author