This Giant Chocolate Chip Cookie Cake is a great way to enjoy a delicious and healthy dessert. This recipe for Giant Chocolate Chip Cookie calls for whole wheat flour, which makes the cookie cake healthier than traditional recipes with white flour.
In addition, the bittersweet chocolate chips add a touch of indulgence, making this cake perfect for special occasions or anytime you want a tasty treat.
How to Make Giant Chocolate Chip Cookie Cake
Note: The full instructions are provided in the recipe card below.
For the cookie cake: Preheat the oven to 350 degrees F. Grease a 9-inch cake pan with nonstick cooking spray and line it with parchment. Set aside. Whisk the whole white flour and baking soda in a medium bowl; set aside. Beat the butter, granulated sugar, salt, and brown sugar in a bowl of a stand mixer (or a large bowl) with a mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and both types of vanilla until combined.
Add the flour mixture and beat until just combined. Add the chocolate chips and stir with a wooden spoon or rubber spatula. Scrape the dough evenly into the pan and smooth the top. Transfer to the oven and bake for 22-25 minutes or until the cake is lightly golden brown; this could take up to 30 minutes; depending on your oven, use a toothpick to test for doneness. Cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges.
Remove from the oven and let the cookie cool fully in the pan. Once cooled, use a knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer it to a serving dish.
How to Make Chocolate Buttercream Frosting
Note: The full instructions are provided in the recipe card below.
Sift the powdered sugar and cocoa in a medium bowl to remove lumps. Combine 1 tablespoon heavy cream in a small cup with ¼ teaspoon of espresso powder. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the salt on medium speed until it is very light and fluffy, about 3-4 minutes. Turn off the stand mixer, and add the powdered sugar, heavy cream, and vanilla extract.
Drape with a kitchen towel, mix on low speed until partially incorporated, then remove the towel. Increase to medium-high speed, and beat until smooth, about 2-3 more minutes. Transfer the chocolate buttercream to a piping bag and decorate the Chocolate Chip Cookie Cake as desired; spread it on the Chocolate Chip Cookie Cake to decorate, or transfer it to an airtight container and refrigerate until you're ready to use it for up to 5 days.
Enjoy!
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Recipe
Easy Giant Chocolate Chip Cookie
Equipment
Ingredients
- 113 g (½ cup) unsalted butter
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg , room temperature
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
- 1 cup + 2 tablespoons white whole wheat flour or whole wheat , spooned, leveled, and sifted
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup bittersweet chocolate chips or or as much as you wish
Instructions
- How to Make Giant Chocolate Chip Cookie Cake
- For the cookie cake: Preheat the oven to 350 degrees F. Grease a 9-inch cake pan with nonstick cooking spray and line it with parchment. Set aside. Whisk the whole white flour and baking soda in a medium bowl; set aside.
- Beat the butter, granulated sugar, salt, and brown sugar in a bowl of a stand mixer (or a large bowl) with a mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and both types of vanilla until combined. Add the flour mixture and beat until just combined. Add the chocolate chips and stir with a wooden spoon or rubber spatula. Scrape the dough evenly into the pan and smooth the top.
- Transfer to the oven and bake for 22-25 minutes or until the cake is lightly golden brown; this could take up to 30 minutes; depending on your oven, use a toothpick to test for doneness. Cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges.
- Remove from the oven and let the cookie cool fully in the pan. Once cooled, use a knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer it to a serving dish.
- How to Make Chocolate Buttercream Frosting
- Sift the powdered sugar and cocoa in a medium bowl to remove any lumps. In a small cup, combine 1 tablespoon heavy cream with ¼ teaspoon of espresso powder if using.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the salt on medium speed until it is very light and fluffy, about 3-4 minutes. Turn off the stand mixer, and add the powdered sugar mixture, heavy cream mixture, and vanilla extract.
- Drape with a kitchen towel, mix on low speed until partially incorporated, then remove the towel. Increase to medium-high speed, and beat until smooth, about 2-3 more minutes.
- Transfer the chocolate buttercream to a piping bag and decorate the Chocolate Chip Cookie Cake as desired or spread on the Chocolate Chip Cookie Cake to decorate, or transfer it to an airtight container and refrigerate until you're ready to use it for up to 5 days. Enjoy!
Notes
- Room Temperature: Giant Chocolate Chip Cookie Cake can be stored in an airtight container for up to 3 days.
- Refrigerator: If you want to store the cake for longer, keep it in the refrigerator for up to 5 days. Store it in an airtight container or in plastic wrap or foil to prevent it from drying out.
- Freezer: You can also freeze Giant Chocolate Chip Cookie Cake without frosting for up to 3 months. Allow the cake to cool completely before wrapping it in a double layer of plastic wrap, followed by another double layer of aluminum foil, and freeze it. Thaw it in the refrigerator or at room temperature before serving.
- Frosting: If your cake is frosted, storing it in the refrigerator is best to prevent the frosting from melting or becoming too soft. You can also freeze the frosted cake for up to 3 months by wrapping it tightly in plastic wrap or foil and placing it in an airtight container. Thaw it in the refrigerator before serving.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
