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Soft and Chewy Giant Chocolate Chip Cookie Cake

A round Chocolate chip cookie cake with a slice removed, showing a gooey, melted chocolate center.

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Make a huge, soft, and chewy chocolate chip cookie cake perfect for birthdays or graduations. This recipe gives you a sturdy edge for easy buttercream decoration.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-inch round pizza pan or cake pan.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step helps achieve that soft texture.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the chocolate chips.
  7. Press the dough evenly onto the prepared pan. For a sturdy edge that holds frosting well, press the dough slightly higher around the perimeter of the pan.
  8. Bake for 20 to 25 minutes. The edges should look set and golden brown, but the center should still look slightly soft. This ensures a chewy interior.
  9. Let the giant cookie cake cool completely on the pan before frosting. Cooling fully is key for decorating.
  10. Frost with your favorite buttercream and add your celebratory message.

Notes

  • For the best soft and chewy cookies texture, slightly underbake the center. It will continue to set as it cools.
  • If you want a very sturdy edge for heavy frosting, chill the dough for 30 minutes before pressing it into the pan.
  • This homemade cookie cake is a great graduation dessert idea because it is simple to transport and serve.

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