Best Giant Chocolate Chip Cookie Cake Recipe :- Rich and soft in the middle, chewy around the edges, loaded with chocolate chips, and topped with chocolate buttercream, is the decadent chocolate chip cookie cake. Forget chilling the cookie dough and forming it into separate balls; this tasty treat comes together quickly. A cookie cake that embodies everything we adore about chocolate chip cookies!
Best Giant Chocolate Chip Cookie Cake Recipe
on a white plate, a piece of chocolate chip cookie cake . Introducing your newest guilty pleasure! The chocolate chip cookie cake of today is derived from two of my most well-liked cookie recipes, which are chewy and soft chocolate chip cookies, and are baked by bakers all over the world. The end product is chewy, chocolatey, soft-baked deliciousness. Big cookies that feed a few people are my favourite kind of cookies (hello, enormous monster cookie and giant snickerdoodle), and this cookie cake is no different. It’s just one enormous cookie that serves a large gathering!
Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1 large egg + 1 egg yolk*
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cup (225g) semi-sweet chocolate chips
- optional: chocolate buttercream for topping
Instructions
Turn the oven on to 350°F, or 177°C. Apply nonstick cooking spray to a 9-inch pie dish or 9-inch circular cake pan. Put aside. Using a handheld or stand mixer with a paddle attachment, beat the butter in a large basin for one minute on medium speed, or until it’s fully smooth and creamy.
After adding the brown sugar, beat for one minute on medium speed, or until creamy. On medium-high speed, mix in egg, egg yolk, and vanilla until well blended. As necessary, scrape down the bowl’s bottom and sides.
Also see :- 5 Benefits of Bitter Melon and Its Extract
Mix the flour, cornflour, baking soda, and salt in a another bowl. Gradually blend into the moist ingredients on low speed until well blended. There will be a lot of thick cookie dough. When the chocolate chips are equally distributed, add 1 and 1/4 cups and stir for about 5 seconds.
Evenly press the cookie batter into the pan that has been ready. Bake the cake for 20 to 25 minutes, or until it is just beginning to turn golden brown. Depending on your oven, this could take up to 30 minutes. Check for doneness with a toothpick.
After 15 minutes, you might want to gently cover the cake with aluminium foil to prevent excessive browning around the edges. Take the pan out of the oven and place it on a wire rack to cool down fully.
After the cookie cake cools, remove the edges from the pan with a metal spatula or sharp knife and place it on a serving plate. (Alternatively, serve straight from the pan.)
It’s optional to add chocolate buttercream. Alternatively, use vanilla ice cream on top or whip cream as decoration. Use the remaining 1/4 cup chocolate chips and frosting to decorate the chilled cookie cake.
You might have some frosting left over, depending on how much you use. I utilised a 1M Wilton tip. For up to three days, cookie cake kept tightly covered at room temperature will stay fresh.
Nutrition
- Calories: 459kcal,
- Carbohydrates: 67g,
- Protein: 5g,
- Fat: 20g,
- Saturated Fat: 12g,
- Polyunsaturated Fat: 1g,
- Monounsaturated Fat: 4g,
- Trans Fat: 1g,
- Cholesterol: 70mg,
- Sodium: 236mg,
- Potassium: 76mg,
- Fiber: 1g,
- Sugar: 46g,
- Vitamin A: 546IU,
- Vitamin C: 0.1mg,
- Calcium: 60mg,
- Iron: 2mg
Notes
Special Tools (affiliate links): Wilton 9-inch Round Cake Pan or Pie Dish; Handheld or Stand Electric Mixer; Cooling Rack; Reusable or Disposable Piping Bag; Eggs: Be careful not to use two whole eggs, since this would give the texture of the finished product a cakey texture rather than a cookie.
Best is one entire egg plus one yolk. The consistency of the texture in every piece of the cookie cake is ensured by the equal incorporation of room temperature eggs into your cookie dough. Just let the butter get to room temperature before setting out the eggs. It’s okay if you forget to lay out your eggs. After five minutes in a bowl of warm water, use them.
