Giant Chocolate Chip Cookie Cake
Indulge in the ultimate dessert experience with this Giant Chocolate Chip Cookie Cake—perfect for birthdays, celebrations, or simply satisfying your sweet tooth! This oversized treat combines the buttery softness of a classic cookie with the show-stopping charm of a cake. Infused with rich vanilla and loaded with gooey semi-sweet chocolate chips, every bite is a heavenly mix of crispy edges and a perfectly chewy center. Ready in just 22 minutes of baking time, this easy-to-make dessert can be customized with colorful sprinkles or a frosting drizzle for added flair. Whether served warm with a scoop of ice cream or as the centerpiece of a party spread, this cookie cake promises to delight a crowd of 12 and then some!
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Recipe Information
Ingredients
- 170 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 150 grams Brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 300 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 250 grams Semi-sweet chocolate chips
- 30 grams Sprinkles (optional, for decoration)
- 100 grams Frosting (optional, for writing or decorating)
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a 9-inch springform pan, or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Transfer the cookie dough into the prepared pan and press it into an even layer. For added decoration, you can sprinkle extra chocolate chips or sprinkles on top.
Bake the cookie cake in the preheated oven for 20-22 minutes, or until the edges are golden brown and the center is just set. Be careful not to overbake, as the cookie will continue cooking slightly while it cools.
Remove the cookie cake from the oven and let it cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.
Once cooled, decorate the cookie cake with frosting or sprinkles if desired. Slice and enjoy!
Nutrition Facts
Calories |
5325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.5 g | 302% | |
| Saturated Fat | 138.6 g | 693% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 795.9 g | 289% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 522.7 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 268 mg | 21% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 733 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
