giant chocolate chip cookie cake

a recipe by
Jody Ayers
Gatewood, MO

I am a home baker and live almost two miles down a very bumpy dirt road. I had to quit making regular cakes due to how awful it was to travel with them. This cookie cake is my alternative offering of "cake". What started as a one time sale has resulted in a new addition to my menu. I had to work with it to make sure it was soft and chewy but, I think I have finally tweaked it enough for my liking. Now on to the other cookie flavors.

method Bake

Ingredients For giant chocolate chip cookie cake

  • 2 stick
    salted butter, softened to room temp
  • 1/2 c
    granulated sugar
  • 1 c
    light brown sugar
  • 1 lg
    egg
  • 1 lg
    egg yolk
  • 1 Tbsp
    vanilla
  • 3 c
    ap flour
  • 1 tsp
    baking soda
  • 1/4 tsp
    salt (3/4 if using unsalted butter)
  • 1 Tbsp
    cornstarch
  • 2 c
    chocolate chips or chunks

How To Make giant chocolate chip cookie cake

  • 1
    Preheat oven to 325 and prepare cookie cake pan. I use parchment in my 11” Wilton Pan.
  • 2
    Whisk together the Flour, Baking Soda, Salt and Cornstarch and set aside.
  • 3
    In a bowl of electric mixer, combine butter and sugars. Mix on medium speed until light and fluffy.
  • 4
    Add vanilla, egg and egg yolk. Mix until well combined, scraping sides of bowl as needed.
  • 5
    Gently mix in dry ingredients.
  • 6
    Stir in chocolate chips/chunks.
  • 7
    Put the cookie dough in the prepared pan, pressing down to make sure you have an even layer.
  • 8
    Bake for 23-25 minutes at 325, turning at midway. Cake should still be soft but, only slightly browned.
  • 9
    Let cake cool in the pan on cooling rack for about 20 minutes.
  • 10
    I use a 12” cake board for mine so, I do a double flip from the pan. I first flip it onto a pizza pan and then back onto the cake board so that it is upside right.
  • 11
    Allow to cool before decorating.

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