Giant Chocolate Chip Cookie Cake: The Best Recipe
What is a cookie cake? This is a festive dessert featuring two layers of dense chocolate chip cookie-like cake filled with a layer of gooey hazelnut cream. Decorated with more melty chocolate chips and served warm, this dessert goes way beyond the classic chocolate chip cookie.
The cake itself is easy to make. Simply whip up a basic chocolate chip cookie dough with dry and wet ingredients and plenty of chocolate chips. Press this into a round cake pan, add a layer of hazelnut cream in the center and more chocolate chips on top, and bake until the cake is set and the top is golden. Then remove the cake from the pan and slice like a normal birthday cake to serve.
Steps to Make a Homemade Giant Cookie Cake
In a large mixing bowl, combine the all-purpose flour, kosher salt, and baking soda.
Whisk well to combine.
In a separate bowl, beat the unsalted butter (cut into 1-inch chunks), brown sugar, and white sugar. Use a spatula to mix until smooth.
Add an egg to the butter mixture and whisk to combine thoroughly.
Fold the dry ingredient mixture into the wet ingredients until just combined.
Fold in the chocolate chips.
Press half of the cookie dough into a round cake pan with your hands.
Add the hazelnut cream and use a spatula to smooth on top of the cookie dough.
Top with the remaining cookie dough and press smooth.
Decorate with reserved chocolate chips.
Cover the baking dish and Bake in a preheated oven for 30 minutes, until the chocolate is melted and the cookie is browned on top.
How to store Chocolate Chip Cookie Pizza
If you somehow don’t manage to eat the whole cake in one sitting, you can store it on the counter for 2 days. Or, let the cake cool fully and wrap it in two layers of plastic wrap to freeze.
It will stay fresh in the freezer for up to three months. Simply allow the cake to come to room temperature on the counter before serving. You can also warm it a bit in a warm oven if you prefer to eat it hot.
Decoration Ideas
There are countless ways to decorate your giant cookie cake for different occasions. For example, on your birthday, swap chocolate chips for rainbow sprinkles. Frost the top of the cake with vanilla or another flavored frosting instead of chocolate chips. Just be sure to let the cake cool fully before frosting. You can put it in the fridge to chill if you like.
For the fourth of July, why not decorate the cake with red and blue raspberries and blueberries? White vanilla frosting or even whipped cream would make a stunning and patriotic display.
For mother’s day or another holiday, experiment with different colored frostings and fillings. Other nut butter, such as peanut butter or almond butter would make tasty fillings to substitute the hazelnut cream.
You can also substitute chocolate chips with other baking chips, such as white chocolate, mint, salted caramel or peanut butter chips.
Instructions
- Preheat the oven to 180C/350F.
- Beat butter and both sugars together until creamy. Add the vanilla and an egg in and continue beating with a hand mixer.
- In a separate bowl, combine the flour, salt and baking soda.
- Add the dry ingredient mixture into the creamy butter base. Stir to combine. Fold in â…” of the chocolate chips.Spread half of the dough into a round parchment-covered cake pan.
- Spread the hazelnut cream on top and cover it with leftover dough.
- Decorate, using the remaining chocolate chips.
- Cover the cake pan with foil and bake at 180C/350F for 30 minutes, then remove the foil and let the cookie brown in the oven for 5 minutes more.
Recipe Notes
Use regular all-purpose flour for the best results. You can substitute gluten-free all-purpose flour if you’re avoiding gluten
Use unsalted butter to avoid an overly salty dessert. If you don’t have unsalted butter, omit the added salt in the recipe.
Use your favorite chocolate chips. Bittersweet, semi-sweet, or milk chocolate will all work well.
