This ooey and gooey giant chocolate chip cookie cake is the perfect treat to celebrate a special occasion (or just any plain old day of the week!) It's so very forgiving and nearly impossible to get wrong. Customize your cookie cake to be fudgy and chewy or crisp and cakey!
I feel like I can't open Instagram without seeing at least one giant cookie cake, and I'm not at all mad about it. I don't know where the trend started but booooy am I glad it did!
Possibly the only thing better than a batch of chocolate chip cookies is a GIANT chocolate chip cookie topped with frosting and sprinkles. It's right up there with funfetti cupcakes in terms of being one of the most fun treats around.
what makes this cookie cake so good?
- customize the chewiness factor. You can slightly underbake the cookie for a chewier cake or slightly overbake for a cakier texture.
- perfect for your cake hating friends and family! I don't understand anyone who can say no to a slice of cake, but I see you and this goes out to you!
- GIANT chocolate chip cookie. It tastes just like a chocolate chip cookie, with a slightly fluffy and cakey texture. Need I say more?
how to make chocolate chip cookie cake
1. Whisk together dry ingredients in a separate bowl and set aside.
2. Cream together butter and sugars.
3. Whisk in eggs and vanilla. It's ok if your mixture looks a little grainy!
4. Add dry ingredients and chocolate chips to wet ingredients. Mix to combine. The dough will be quite thick and sticky.
5. Press dough into 9 inch springform pan and sprinkle more chocolate chips on top.
6. Bake cookie cake until puffed and the edges are golden brown. Cool the cookie completely in the pan. Don't skip the cooling! A warm cookie cake will cause your frosting to melt all over the place.
7. To take the cookie out of the pan: Run a thin knife along the edges to loosen them and unhinge the springform pan. Use the parchment paper on the bottom to carefully slide the cookie cake onto your serving platter.
8. Make the vanilla buttercream frosting: Combine frosting ingredients in a bowl and beat together until smooth and fluffy. If the frosting is too thick, add a bit more milk. If the frosting is too thin, add more sifted powdered sugar.
9. Pipe the frosting and top with some fun sprinkles!
how to decorate chocolate chip cookie cake
Cookie cake is usually decorated with frosting and sprinkles! Most often, cookie cakes will have a frosting piped border along the sides, but you could also spread a very thin layer of frosting over the entire cookie cake if you prefer.
I used rainbow confetti sprinkles to decorate my cake but you could use any sprinkles you like! It's also especially fun to switch up the sprinkles depending on the celebration / season (like red and green for Christmas, pastel colors for Easter, orange and black for Halloween, or pink for Valentine's day!)
If you want to skip the frosting altogether, this cake tastes sooooo amazing as is or with a honking scoop of ice cream.
- Spoon and level flour to measure or use a scale. I've said this a million times before, but it's so so important! Make sure to spoon and level your flour to measure or use weight measurements. Scooping flour straight from the bag can cause extra weight of flour to accidentally pack in and dry out your treats.
- Cool the cookie cake completely in the pan! It's going to be SUPER soft (especially if you decide to slightly underbake it for a chewier and fudgier cake!) It needs to be room temperature before coming out of the pan and before you decorate it.
- Don't worry too much! This cake is nearly impossible to get wrong. It's so incredibly forgiving and tastes amazing regardless.
Keep your cookie cake covered, and it will keep for up to 3 days at room temperature or up to 1 week in the fridge.
Check out these other recipes!
Giant Chocolate Chip Cookie Cake Recipe
for the giant chocolate chip cookie:
- 2 cups (240g) all-purpose flour, spoon and leveled
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (175g) unsalted butter, softened to room temperature
- ¾ cup (150g) packed brown sugar, light or dark
- ½ cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup (130g) semi-sweet chocolate chips or chunks (plus more for sprinkling on top)
for the buttercream frosting:
- ¼ cup (50g) unsalted butter, softened to room temperature
- 1 & ½ cups (195g) powdered sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 to 2 teaspoons milk or heavy cream
- sprinkles (optional - for decorating)
- Preheat your oven to 350°F. Line the bottom of a 9 inch springform pan with parchment paper, and set aside.
- Make the giant chocolate chip cookie: In a medium bowl, whisk together flour, cornstarch, baking soda, and salt to combine. Set aside.2 cups (240g) all-purpose flour,, 2 tablespoons cornstarch, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, combine butter, brown sugar, and granulated sugar. Using an electric mixer fitted with the paddle attachment or a spatula by hand, cream together until there are no longer any dry sugar crystals. This takes about 1 minute with an electric mixer or 2 minutes by hand.¾ cup (175g) unsalted butter,, ¾ cup (150g) packed brown sugar,, ½ cup (100g) granulated sugar
- Whisk the eggs into the butter sugar mixture one at a time, mixing well after each egg. Mix in vanilla.2 large eggs,, 2 teaspoons pure vanilla extract
- Add the dry ingredients and chocolate chips to the wet ingredients. Fold together until you no longer see streaks of dry ingredients. The dough will be thick and sticky.¾ cup (130g) semi-sweet chocolate chips or chunks
- Evenly pack the cookie dough into your prepared springform pan. Sprinkle some more chocolate chips overtop if desired.
- Bake the cookie in the center of your preheated 350°F oven for 25 to 30 minutes, or until puffed in the center and golden brown along the edges.
- Cool the cookie completely in the pan before pulling it out and frosting.
- Make the frosting: In a large bowl, combine frosting ingredients. Whisk together until smooth and fluffy. If the frosting is too thick, mix in some more milk. If it's too thin, mix in some more sifted powdered sugar.¼ cup (50g) unsalted butter,, 1 & ½ cups (195g) powdered sugar, ¼ teaspoon salt, 1 teaspoon pure vanilla extract, 1 to 2 teaspoons milk or heavy cream
- Frost the cooled cookie cake and top with some sprinkles if using. Slice and enjoy!