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Giant Chocolate Chip Cookie

Easy Giant Chocolate Chip Cookie

Camila Benitez
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12

Tools

Ingredients
  

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

How to Store
  • 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.
Make-Ahead
Giant Chocolate Chip Cookie Cake dough can be made and stored in an airtight container in the refrigerator for up to 3 days. This is a great option if you want to save time on the day of baking or if you want to prepare the dough in advance and bake it fresh for an event or gathering. To make ahead, follow the recipe instructions for making the cookie dough, then transfer it to an airtight container and refrigerate it until you're ready to use it.
When you're ready to bake the cookie cake, remove the dough from the refrigerator and let it come to room temperature before baking. This method works well for busy weekdays or occasions when you want freshly baked Giant Chocolate Chip Cookie Cake without spending all day in the kitchen. You can also freeze the cookie dough for up to 3 months, which makes it even more convenient for future baking projects.
How to Freeze
Allow the Giant Chocolate Chip Cookie Cake to cool completely before freezing. Once the cake has cooled, wrap it tightly in plastic to prevent freezer burn. Make sure the entire cake is covered with plastic wrap. Wrap the cake in aluminum foil or in an airtight container to protect it from moisture and other odors in the freezer. Label the cake with the frozen date to track how long it has been in the freezer. Place the cake in the freezer and store it for up to 3 months.
When ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once it has thawed, serve it at room temperature or warm it in the oven for a few minutes. Freezing Giant Chocolate Chip Cookie Cake is a great option if you want to prepare it ahead of time for special occasions or if you have a leftover cake that you want to save for later.
Nutrition Facts
Easy Giant Chocolate Chip Cookie
Amount per Serving
Calories
241
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
34
mg
11
%
Sodium
 
165
mg
7
%
Potassium
 
127
mg
4
%
Carbohydrates
 
29
g
10
%
Fiber
 
2
g
8
%
Sugar
 
18
g
20
%
Protein
 
3
g
6
%
Vitamin A
 
257
IU
5
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
64
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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