A giant soft baked chocolate chip cookie cake! Filled with colorful sprinkles and topped off with a rich chocolate frosting, this would make a great birthday cake substitute!
The BIGGEST Chocolate Chip Cookie
I originally shared this chocolate chip cookie cake over on The Stay at Home Chef!
After the past two plus years of blogging I estimate that I’ve gained around 698 lbs or so. I can only estimate because I’m about as eager to step on a scale as I would be to step on a rattlesnake. Honestly, at this point I’d prefer the rattlesnake.
I finally joined a gym yesterday to take a stride to combat the effects of these desserts (especially these life-ruining chocolate chip cookies), and in true sugar-addict fashion I’m skipping the gym today to join my sister for her birthday dinner at the Cheesecake Factory and to pig out on cheesecake and a slice of this giant chocolate chip cookie cake.
Somebody help me.
My mom made Jaclyn an elaborate birthday cake, like she does for each of us every year, that I can’t wait to dig in to, but I also have this giant, chocolate frosted cookie cake sitting on my counter at home just calling my name and I can’t seem to resist reaching for a slice each time I walk past.
It’s irresistible, like a big thick soft baked chocolate chip cookie, complete with chocolate frosting (naturally). I baked mine in a 10″ springform pan, but if you have a deep 10″ cake pan that would work just fine, too (or swirl it with my favorite brownie recipe, like I did to make these brookies!). Bake until the edges are slightly golden brown — the center will be soft and buttery and chewy and so good you won’t even remember you were supposed to be at the gym until you come up for air after inhaling half the pan…
Not that I know this from experience or anything…
I used a slight variation of the same chocolate frosting that I used on my chocolate cupcakes, it’s simple to make, smooth, creamy, and richly chocolaty. It also can be made in just one bowl meaning that there’s no reason to not top your cookie cake off with it.
OK, if anyone wants to come pry this cookie cake out of my hands and drag me to the gym right about now, that would be greatly appreciated.
More Recipes You Might Like:
- Peanut Butter Chocolate Chip Cookies
- White Chocolate Chip Cookies
- Peanut Butter S’mores Cookie Bars
- Cookie Cups
- Fudge Filled Chocolate Chip Cookies
Big Frosted Cookie Cake
Ingredients
- ¾ cup butter softened (170g)
- ¾ cup light or dark brown sugar tightly packed (150g)
- ⅔ cup sugar (135g)
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose (250g)
- 1 ½ teaspoon corn starch
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup semisweet chocolate chips (170g)
- 2 Tablespoons sprinkles
Chocolate Frosting
- ½ cup 1 stick salted butter, softened to room temperature (113g)
- 1 ½ cups powdered sugar (188g)
- ¼ cup cocoa powder (25g)
- ½ teaspoon vanilla extract
- 1-2 teaspoons milk
Recommended Equipment
- 10" pan
Instructions
- Preheat oven to 350F (175C) and prepare a 10" round pan by lining the bottom with parchment paper or by lightly greasing. Set aside.
- combine softened butter and sugars in a large bowl and use an electric mixer to beat well until light and fluffy.
- Add eggs, and egg yolk one at a time, stirring well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually stir dry ingredients into wet until completely combined. Stir in chocolate chips and sprinkles.
- Spread batter evenly into prepared pan. Bake on 350F (175C) for 30 minutes or until edges just begin to turn golden brown.
- Prepare chocolate frosting while the cookie cake cools.
Chocolate Frosting
- Cream butter with an electric mixer.
- Gradually add sugar until completely combined
- Stir in cocoa powder and then vanilla extract. Pause to scrape down the sides of the bowl with a spatula.
- Add milk (start with just 1 teaspoon, if consistency is still too stiff add another) and beat well
- Pipe icing around the rim of your cooled cookie cake -- I used a piping bag fitted with a Wilton 2D tip, but in a pinch you can simply transfer your frosting to a ziploc bag, snip off a small corner, and pipe that way.
- Slice and enjoy!
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Carol
This looks delicious. Can I use a 11″ tart pan? Cooking time?
Emily @ Sugar Spun Run
That should work! It will be thinner and need less time in the oven 😊
Stephanie
Just made this and it turned out absolutely delicious! I assume it needs to be stored in the fridge because of the frosting? Thanks for the recipe!
Sam
Hi Stephanie! Room temperature should be fine for several days with this recipe. I’m so glad you enjoyed it! 🙂
Lara
Sorry, one more question, is there a reason I can’t cook this in a 10″ cast iron?
Thank you!
Sam
Hi Lara! The cast iron pan will work here. 🙂
Lara
Should you let it cool in the pan? When do you take it out? Can you serve it from the pan? I don’t want it to overcook! Thank you!
Sam
Hi Lara! I let it cool in the pan. Baking it in the springform pan, I just leave it in the pan and snap the ring off and serve from there. 🙂
Heather ogden
Can the recipe be doubled
Sam
Hi Heather! That should work here. I’m not sure how it will bake up if you make it really thick though. Enjoy! 🙂
Trangiee
Is there a reason for baking powder instead of soda? I just noticed a lot of the cookie cake recipes calls for soda only. Thanks!
Sam
Hi Trangiee! After lots of testing i found that baking powder only yielded the best results for a soft and chewy cookie cake. I hope that helps! 🙂
Trangiee
Thank you so much!
Erin
I needed a quick birthday treat for a party yesterday and this was perfect! Everyone loved it. Since my son was diagnosed with tree nut allergies three years ago I make all of our desserts now. Your site is my go-to and everything I’ve made from your recipes has been delicious. Thank you for yet another winner!
Sam
Thank you so much, Erin! I am so glad everyone enjoyed it so much. I am honored to be your go to site for recipes. I really appreciate your support. 🙂
Annabel
Delicious, was a big hit! It was a bit doughy in the middle so I keep it in about 5 min longer then asked. The edges were a abit crispy but it was still good!
Sam
I am so glad you enjoyed it, Annabel! 🙂
Kim
So when I make this tomorrow, I need to use an 8” pan. What other size pan should I use to make it the appropriate thickness?
Sugar Spun Run
Hi, Kim! I reccomend using a 10″ pan for this recipe. 8″ or 9″ will also work, but the dough will be thicker and need more time to cook than what is listed. I hope that helps. 🙂
anne dunning
This was easy and fun to make and downright decadent to eat! I blended the suggested baking time with the golden-ness of your picture to decide when mine was done. About 25 minutes for me. I do love a soft center as well as it is cooked. This was perfect for my oven and me. Everyone loved it!
Sam
I am so glad you enjoyed it so much, Anne! 🙂
Maddy P
Tried it! Turned out great except for how it was a little dry. Baked it for the exact amount of time, sooooo…
Sam
Your oven may run a bit hot, maybe shave a few minutes off next time. Glad to hear you otherwise liked it! 🙂
Rachel
So fun! I followed the recipe precisely and my cookie cake turned out great! Very dense and moist in the center. The edges did get a bit crispy for my taste, so I may try cutting the recipe in half and reducing the bake time on my next attempt. The chocolate frosting is delicious, though not entirely necessary considering the richness of the cookie. But who am I to argue with more chocolate?!?!
Kathy
Wow, this looks soooo good, and easy to make– Yum! Definitely trying this soon! You are so funny, Sam… 😀 Thank you so much for sharing, and Ihope you enjoy your sister’s birthday!