Homemade Giant Chocolate Chip Cookie Cake Recipe
This giant Chocolate Chip Cookie Cake recipe is not only quick, but it’s versatile too, making this easy recipe perfect for any occasion, any time of year! Whether you need a delicious alternative to a birthday cake, a creative dessert for the holidays, or another special occasion, it's one of my favorite desserts!
Servings: 8 servings
Calories: 589kcal
Ingredients
Cookie Dough
- 2 cups all-purpose flour (282g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup salted butter, softened
- ½ cup light brown sugar (100g)
- ½ cup granulated sugar (100g)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips + 2 Tablespoons additional
Frosting
- 4 Tablespoons salted butter, softened
- 2 Tablespoons natural unsweetened cocoa powder
- 1-2 Tablespoons milk
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 2 Tablespoons rainbow sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Set it aside.
- In a medium bowl,combine flour, baking soda, and salt. Mix well, and set aside.
- In a separate bowl, beat the butter, brown sugar, and granulated sugar for about 3-5 minutes until light.
- Add the eggs one at a time to the butter mixture and beat for 3 minutes until pale and fluffy. Add the vanilla extract.
- Slowly add the flour mixture to the wet mixture, combining until everything is well incorporated. Stir in the chocolate chips.
- Transfer the batter to the prepared pan and smooth the top with a spatula. Sprinkle the remaining 2 tablespoons of chocolate chips over the top.
- Bake for 23–25 minutes, or until the cookie cake turns a light golden brown color.
- Once done, remove the cookie cake from the oven and let it cool for 10 minutes. Run a butter knife around the sides of the cake, then slowly release the springform pan and transfer it to a cooling rack.
- Meanwhile, prepare the chocolate buttercream by beating butter, cocoa powder, milk, and vanilla extract using a hand mixer. Slowly add the powdered sugar and beat until smooth and creamy for 3-5 minutes. Transfer the chocolate buttercream to a piping bag with a star nozzle.
- Pipe the chocolate buttercream around the edge of the cookie cake and sprinkle rainbow sprinkles on top.
- Once done, slice the chocolate chip cookie cake and serve.
Notes
Storage
- Store: Place the chocolate chip cookie cake in an airtight container. It can be stored at room temperature for up to 4–5 days.
- Freeze: If you're making this recipe ahead of time, it's best to freeze the cookie dough unbaked. Cover the cookie dough in the pan tightly with plastic wrap and place it in the freezer. Let it defrost on the counter for a couple of hours before baking it fresh. Keep an eye on it to not overcook it. If freezing leftovers, freeze slices individually by flash-freezing them on a flat surface. Then, wrap them individually in plastic wrap, put them in a Ziploc bag, then put them in the freezer for up to 2 months. Reheat briefly in the microwave to get that gooey center again!
Nutrition
Calories: 589kcal | Carbohydrates: 80g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 408mg | Potassium: 224mg | Fiber: 3g | Sugar: 51g | Vitamin A: 603IU | Calcium: 46mg | Iron: 3mg