Do you remember the first time you tasted a warm, gooey chocolate chip cookie? Now imagine that feeling even bigger. That’s what a chocolate chip cookie cake is like. It’s not just a dessert; it’s a celebration on a plate.
As a kid, I always dreamed of having a cookie as big as my face. Today, I’m sharing how to make that dream come true with this giant cookie cake recipe.
This chocolate chip cookie cake recipe is all about making memories. Imagine the joy on your loved ones’ faces when you show them this 9-inch masterpiece at your next gathering. It’s a hit that serves 8-10 people, great for birthdays or just because. The best part? It’s easy to make, even for beginners.
Let’s explore the world of cookie cakes. This treat combines the chewy, chocolatey goodness of a cookie with the celebratory spirit of a cake. It’s a fun twist on tradition that’s sure to become a new favorite. Are you ready to create some cookie magic? Let’s get started!
Table of Contents
Understanding Cookie Cake Basics
A cookie cake is a fun twist on regular cookies. It’s big, soft, and chewy with crispy edges. Unlike cookies, it’s baked in one pan, making it easy to slice and serve.
Learning to bake a cookie cake is easy. It only takes about 15 minutes to prepare and 15 minutes to cook. You bake it at 375°F, and it’s ready in about 30 minutes.
The texture of a cookie cake is special. It’s soft and chewy in the middle, like a chocolate chip cookie. But it also has crispy edges, making it a hit for any event.
| Characteristic | Cookie Cake | Regular Cookies |
|---|---|---|
| Baking Method | Single pan | Multiple batches |
| Texture | Soft center, crispy edges | Uniform texture |
| Serving Style | Sliced like a cake | Individual portions |
| Preparation Time | 15 minutes | Varies (often longer) |
| Baking Time | 15-25 minutes | 8-12 minutes per batch |
Cookie cakes are great because you can make them your own. Add sprinkles, chocolate drizzle, or nuts to make it special. They’re perfect for birthdays, celebrations, or just a sweet treat for your family.
Essential Ingredients for Success
To make the perfect chocolate chip cookie cake, start with the right ingredients. You’ll need unsalted butter, brown and white sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, and chocolate chips. Each ingredient is key to getting the perfect texture and taste.
For the best results, use room temperature butter and eggs. This makes sure everything mixes well and gives a soft, chewy texture. The recipe uses 1 cup (226g) of melted unsalted butter. This adds richness and moisture to your cookie cake.
The sweetness comes from brown and white sugar. You’ll need 1 1/3 cups (267g) of packed brown sugar and 1/2 cup (100g) of granulated sugar. Brown sugar makes it moist and chewy, while white sugar helps with crisp edges. Three large eggs bind everything together and add structure to the cake.
The star of the show is 2 cups (350g) of semi-sweet chocolate chips! Save 1/2 cup for topping so every bite is full of chocolate. You can also try peanut butter or butterscotch chips for a twist.
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 3 cups (398g) | Structure and texture |
| Baking soda | 1 teaspoon | Leavening |
| Vanilla extract | 1 tablespoon | Flavor enhancer |
With these ingredients, you’re set to bake a delicious chocolate chip cookie cake. It serves 8 and has 580 calories per serving. Remember, using quality ingredients is what makes your cake truly special!
Required Kitchen Equipment
To make a cookie cake with cookie dough, you’ll need some basic kitchen tools. A 9-inch cake pan is great for baking your cookie cake. If you don’t have one, a 10-inch springform pan works too. You’ll also need mixing bowls and measuring cups to measure your ingredients right.
An electric mixer or stand mixer is best for mixing butter and sugar. But if you don’t have one, a wooden spoon and some hard work will help. And don’t forget a cooling rack for your freshly baked cookie cake!
| Equipment | Purpose |
|---|---|
| 9-inch cake pan | Baking the cookie cake |
| Mixing bowls | Combining ingredients |
| Electric or stand mixer | Creaming butter and sugar |
| Measuring cups and spoons | Portioning ingredients accurately |
| Cooling rack | Cooling the baked cookie cake |
For easy removal of your cookie cake, grease your pan well or line it with parchment paper. If you’re planning to decorate, grab a piping bag and a flower piping tip. With these tools, you’ll be ready to create a delicious cookie cake that’s sure to impress!
chocolate chip cookie cake recipe
Want to bake a cookie cake? This recipe is simple and tasty. You’ll need 8 tablespoons of unsalted butter, 1/2 cup each of light brown and granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract. For the dry mix, use 2 cups of all-purpose flour, 1 teaspoon of kosher salt, and 3/4 teaspoon of baking soda.
Begin by creaming the butter and sugars until smooth. Add eggs and vanilla, mixing well. Then, add the dry ingredients slowly, avoiding overmixing. Lastly, fold in 1 heaping cup of chocolate chips. Spread the dough evenly in a greased 11.5″ round or 9×13″ metal pan, about 1/2 inch thick.
Bake at 350°F for 20-24 minutes until golden brown. The center should be slightly soft. Let it cool completely before frosting. For the frosting, mix 4 tablespoons butter, 1 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla until creamy.
- Total prep time: About 15 minutes
- Baking time: 20-24 minutes
- Cost: Approximately $8 (vs. $20+ for store-bought)
- Servings: 12
This homemade chocolate chip cookie cake is best served the day it’s made. Leftovers can be stored at room temperature for a few days. Enjoy your delicious creation!
Preparing Your Baking Pan
Learning to bake a cookie cake starts with preparing your pan. The right prep stops your cake from sticking and ensures it comes out perfectly. Let’s look at some effective ways to get your pan ready.
For the best results, use an 8-inch or 9-inch springform pan or a cake pan with a removable bottom. These pans make it easy to remove your cookie cake after baking and cooling.
Using parchment paper with nonstick spray is a top method for pan prep. This combo offers great protection against sticking. If you don’t have parchment paper, try this homemade “cake goop” recipe:
- 1/2 cup (92g) vegetable shortening
- 1/2 cup (60g) flour
- 1/2 cup (99g) vegetable oil
Mix these ingredients and apply a thin layer to your pan. This mixture is very effective in preventing sticking.
Nonstick spray is also a great option. It’s easy to apply and covers the pan well. For extra flavor and texture, try dusting your greased pan with granulated sugar. This adds a lightly crunchy crust to your cookie cake.
| Pan Prep Method | Success Rate | Notes |
|---|---|---|
| Parchment paper + nonstick spray | 100% | Top recommended method |
| Homemade “cake goop” | 100% | Excellent for preventing sticking |
| Nonstick spray | 95% | Easy application, thorough coverage |
| Butter | 90% | May leave slight stickiness |
| Confectioners’ sugar dusting | 0% | Creates sticky residue, not recommended |
Even nonstick pans need prep. Cake batter can stick to the pan’s surface during baking. Always prep your pan for the best results when baking a cookie cake.
Mastering the Dough Consistency
Learning to make a cookie cake with cookie dough means getting the dough right. It should be thick but easy to spread. Mix it at medium speed until just combined to avoid toughness.
If it’s too thin, add flour slowly until it’s right. If it’s too dry, a little milk can help. Remember, the humidity can change how your dough feels.
When your dough is perfect, spread it evenly in the pan. This makes sure it bakes well and looks great. Chilling the dough in the fridge for 30 minutes helps too. It makes the flavors better.
| Dough Issue | Solution |
|---|---|
| Too thin | Add flour gradually (1 tbsp at a time) |
| Too dry | Add a splash of milk or use brown sugar |
| Sticky | Chill dough or add small amounts of flour |
Getting the dough right is a big step towards a perfect cookie cake. Pay attention to how you measure and mix. This will help you get the texture just right every time.
Baking Techniques and Tips
Are you ready to bake a giant cookie cake? First, preheat your oven to 350°F (175°C) for at least 20 minutes. This helps the cake bake evenly. Place the rack in the oven’s center for the best heat.
Timing is key when baking a cookie cake. Bake it for 22-25 minutes. The top should be golden brown. Even if the center looks a bit soft, it will firm up as it cools.
Here’s a handy table to guide you through the baking process:
| Step | Time | Temperature |
|---|---|---|
| Preheat oven | 20 minutes | 350°F (175°C) |
| Bake cookie cake | 22-25 minutes | 350°F (175°C) |
| Cool in pan | Completely | Room temperature |
For a perfect giant cookie cake, let it cool completely in the pan. This is important to keep the cake’s shape and prevent it from crumbling. Once it’s cooled, you can frost and enjoy it!
Creating the Perfect Buttercream Frosting
No cookie cake is complete without a deliciousC. Let’s dive into making the perfect buttercream frosting to complement your creation. This recipe yields enough to generously frost your cookie cake with extra for decorative piping.
Start by gathering your ingredients. You’ll need 2 cups of unsalted butter, 6 cups of powdered sugar, 3-4 tablespoons of heavy whipping cream, and 2 teaspoons of vanilla extract. For best results, let the butter sit out for about 30 minutes before use.
Begin by creaming the butter in a mixer for 2-3 minutes until fluffy. Gradually add the sifted powdered sugar, mixing well after each addition. Incorporate the vanilla extract and heavy cream, adjusting the amount of cream to achieve your desired consistency.
Beat the frosting on medium-high speed for an additional 3-5 minutes. This final step ensures a light, airy texture perfect for spreading on your cookie cake. The entire process takes about 10-15 minutes.
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted Butter | 2 cups (452g) | Base of frosting |
| Powdered Sugar | 6 cups (750g) | Sweetness and structure |
| Heavy Whipping Cream | 3-4 tbsp (57.75g) | Creaminess and consistency |
| Vanilla Extract | 2 tsp (8.4g) | Flavor enhancement |
This versatile cookie cake icing can be customized with food coloring for themed designs. For a stiffer consistency, add more powdered sugar. If you prefer a creamier texture for decorating, increase the heavy cream to 6 tablespoons. Your homemade buttercream will elevate your cookie cake to new heights of deliciousness!
Decorating Your Cookie Cake
Now that you’ve got the giant cookie cake recipe down, it’s time to decorate. Cookie cake icing is where your creativity really comes out. Start by getting a piping bag ready with a large star tip. This is great for making cool borders on your cake.
For a simple look, pipe a border around your cookie cake. Or, try swirls or rosettes for something more unique. Add a personal touch with a message. Practice on parchment paper before decorating your cake.
Sprinkles can add color and texture. Sprinkle them on while the frosting is soft. For chocolate fans, press extra chocolate chips into the frosting. Or, keep it simple with powdered sugar or melted chocolate.
| Decoration | Technique | Difficulty |
|---|---|---|
| Border | Use star tip in piping bag | Easy |
| Message | Write with thin tip or melted chocolate | Medium |
| Sprinkles | Scatter over soft frosting | Easy |
Remember, your icing can be stored in an airtight container in the fridge for up to a week. This makes decorating easier. With these tips, your giant cookie cake will look as good as it tastes!
Storage and Make-Ahead Tips
Proper storage is key to keeping your chocolate chip cookie cake fresh. Let it cool completely before storing. Store it in an airtight container at room temperature for up to 3 days.
For longer storage, wrap the unfrosted cake in plastic wrap and foil. Then, freeze it for up to 3 months.
Want to plan ahead? You can refrigerate the dough for up to 2 days. Or, freeze it for up to 3 months. Thaw it overnight in the fridge when you’re ready to bake.
For frosted cakes, keep them in the fridge to keep the buttercream fresh. Let the cake come to room temperature before serving. Enjoy your chocolate chip cookie cake within 2 days for the best taste.
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | Up to 3 days | Store in airtight container |
| Refrigerated Dough | Up to 2 days | Wrap tightly in plastic |
| Frozen Dough | Up to 3 months | Thaw overnight before baking |
| Frozen Baked Cake | Up to 3 months | Wrap unfrosted cake tightly |
Conclusion
You’ve learned how to bake a tasty chocolate chip cookie cake! It’s perfect for 8-10 people and ready in just 55 minutes. The mix of 3/4 cup each of butter and brown sugar makes it a hit at any event.
Success comes from paying attention to the details. Bake it at 350°F for 30-35 minutes in a 9-inch round pan. You can also try different flavors and decorations to make it your own. And don’t forget the creamy buttercream frosting for the final touch.
Now you can make cookie cakes for special occasions. It’s a fun twist on traditional cakes and a way to show off your baking talents. Try this recipe and share your yummy creations with loved ones. Happy baking!
FAQ
What makes a cookie cake different from regular cookies?
A cookie cake is a giant cookie baked in one pan. It’s softer in the middle and easier to slice than regular cookies.
Can I use store-bought cookie dough to make a cookie cake?
Yes, you can use store-bought cookie dough. But homemade dough often tastes better and lets you choose the flavor and texture.
How long does it take to bake a cookie cake?
A cookie cake usually bakes for 20-25 minutes at 350°F (175°C). But baking times can vary, so watch it closely.
Can I make a cookie cake without an electric mixer?
Yes, you can make a cookie cake by hand. Use a spoon or spatula to mix the butter and sugar, and then mix the rest of the ingredients well.
How do I know when my cookie cake is done baking?
Your cookie cake is done when the edges are golden and the center is slightly soft. It will cook a bit more as it cools. Check with a toothpick; it should have a few moist crumbs.
Can I freeze a cookie cake?
Yes, you can freeze a cookie cake. Wrap it in plastic wrap and then foil. It will last up to 3 months. Thaw at room temperature before eating.
What’s the best way to cut a cookie cake?
Let the cookie cake cool completely before cutting. Use a sharp knife for clean cuts. Chilling it in the fridge for 30 minutes helps with slicing.
Can I add other mix-ins beside chocolate chips?
Yes! Try nuts, M&Ms, peanut butter chips, or dried fruit. Just make sure the mix-ins don’t change the texture too much.
How long does a cookie cake stay fresh?
A cookie cake stays fresh for up to 5 days in an airtight container. If it’s frosted, eat it within 2-3 days.
Can I make a gluten-free cookie cake?
Yes, you can make a gluten-free cookie cake. Use a gluten-free flour blend instead of all-purpose flour. Make sure all ingredients are gluten-free.
