This giant cookie cake is as easy as it is delicious! It’s perfect when looking for a no-fuss dessert, comes out beautifully every time, and is wonderfully soft & chewy (score!). PLUS, it feeds a whole crowd (double score!).
I am ALMOST the clumsiest person in the world. What does that mean, you ask? It means that I am constantly ALMOST falling everywhere I go. I can literally be standing (not even moving) and lose my balance. And I’m pretty sure John loses a year off his life every time he and I are on the escalator together. Moving stairs + me = a huge ALMOST disaster.
But hey, since I never actually touch the ground it doesn’t count, right? Actually, my amazing, cat-like reflexes leave me feeling invincible. It is me versus the ground and I win almost every time. Well, every time except today.
Today, I was not so invincible. The ground won. Even my dog seemed embarrassed for me.
Okay, let’s rewind 5 hours ago. It started like any other walk. Just my ridiculously-cute, best-dog-in-the-world, Sarge and me. The weather was perfect, the sun shining brightly, and Sarge being, well, ridiculously-cute (like I said).
We were strolling, enjoying each other’s company, and then BOOM. I’m on the floor. My leggings and shoes covered in mud, my elbow covered in blood, and my knee, well, just like the Grinch’s heart, it grew three sizes.
Yep, I lost my invincibility power today. All in a matter of seconds.
So, while Sargey is kissing my wounds, I am using the incredible healing abilities of this GIANT CHOCOLATE CHIP COOKIE to make my pride feel better.
Because let’s be real, the only thing better than chocolate chip cookies is a giant sized one! Especially, if it is decorated with chocolate fudge frosting and sprinkled with.. well.. sprinkles!!!
Plus, if you don’t cut it into slices it counts as only one serving right? Glad you agree.
Chocolate Chip Cookie Cake
I love chocolate chip cookies especially when they are the size of a cake and decorated with creamy, rich fudge frosting!
Ingredients
¾ cup (1 & ½ sticks) unsalted butter, slightly softened
¾ cup brown sugar, packed
¼ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 & ¼ cups all-purpose flour
2 teaspoons cornstarch
1 & ½ teaspoons baking soda
¼ teaspoon salt
1 & 2/3 cups + 2 tablespoons semi-sweet chocolate chips, divided
Sprinkles for decorating, optional
Chocolate Fudge Frosting:
¼ cup semi-sweet chocolate chips
3 tablespoons unsalted butter
½ teaspoon vanilla extract
2-3 tablespoons heavy whipping cream
1 & ½ cups powdered sugar
1 tablespoon unsweetened cocoa powder
Salt, to taste
Directions
-Preheat oven to 350°F. Spray a 9 inch pie dish with non-stick oil. Set Aside.
-Using an electric mixer, cream butter, brown sugar, and granulated sugar on medium-high speed for 1-2 minutes or until light and fluffy. Turn mixer off and scrape down sides of the bowl. Add eggs and vanilla extract. Mix on medium speed until just combined (do not overmix).
-Add flour, cornstarch, baking soda, and salt. Mix on low speed until incorporated making sure to not mix longer than necessary. Then, mix in 1 & ¼ cups chocolate chips.
-Scoop the batter into the pie dish (it will be thick). Spread it around to create an even layer. Sprinkle the additional 2 tablespoons of chocolate chips on top.
-Bake for 22-25 minutes or until golden brown. I bake mine for exactly 23 minutes but all ovens are different so be sure to watch carefully. Use a tooth pick to check if it is done. If the cookie cake is beginning to brown too much around the 20 minute mark, cover loosely with foil.
-Remove cookie cake from the oven and let cool COMPLETELY before serving and/or frosting.
Chocolate Fudge Frosting:
-In a small saucepan, melt ¼ cup chocolate chips and unsalted butter over medium heat. Stir constantly until the chocolate mixture is completely smooth. Remove from heat then stir in the vanilla. Let sit for one minute.
-Using a handheld or standmixer fitted with paddle attachment, add powdered sugar, cocoa powder, and chocolate mixture. Beat on low until combined.
-Increase speed to medium and add 2-3 tablespoons of cream (only adding as much as necessary).
-Slowly increase speed to high, mixing until fluffy (about 2 minutes). Add a pinch of salt if desired.
-Decorate cookie cake with frosting and optional sprinkles.
Jillian Lolo 