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.
Author:sophia collins
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:1 large cake (12 servings) 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
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
Preheat your oven to 350°F (175°C). Lightly grease a 12-inch round pizza pan or cake pan.
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.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Stir in the chocolate chips.
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.
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.
Let the giant cookie cake cool completely on the pan before frosting. Cooling fully is key for decorating.
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.