This giant cookie cake is not just a dessert; it’s a showstopper that will have everyone talking. Perfect for birthdays, celebrations, or just because, this recipe is as fun to make as it is to eat.
Why This Recipe Works
- It’s incredibly easy to make, requiring just a few simple ingredients you probably already have in your pantry.
- The recipe is versatile, allowing for endless customization with mix-ins and toppings.
- It bakes up perfectly every time, with a crispy edge and a soft, chewy center that’s downright irresistible.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips
Equipment Needed
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- 12-inch pizza pan or baking sheet
- Parchment paper
Instructions
Preheat and Prepare
Preheat your oven to 375°F (190°C). Line your pizza pan or baking sheet with parchment paper for easy removal and cleanup. This step ensures your giant cookie doesn’t stick and bakes evenly.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, and salt. This not only combines your dry ingredients but also aerates them, leading to a lighter cookie texture.
Cream Butter and Sugars
Using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. This process is crucial for creating the perfect cookie texture.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next to ensure a smooth, uniform batter.
Combine and Bake
Gradually mix the dry ingredients into the wet ingredients, then fold in the chocolate chips. Spread the dough onto the prepared pan and bake for 20-25 minutes, or until the edges are golden but the center is still soft.
Tips and Tricks
For an extra special touch, try adding a sprinkle of sea salt on top before baking for a sweet and salty flavor contrast. If you’re not a fan of chocolate chips, consider using white chocolate chips, peanut butter chips, or even M&Ms for a pop of color. To ensure your cookie cake is perfectly round, use the back of a spoon or a spatula to shape the dough before baking. For a gooier center, underbake slightly and let it cool on the pan for 10 minutes before transferring to a wire rack.
Recipe Variations
- Try adding nuts like walnuts or pecans for a crunchy texture.
- For a festive twist, mix in holiday-themed sprinkles or candies.
- Swap out half the chocolate chips for butterscotch or peanut butter chips for a different flavor profile.
- Add a layer of frosting on top for an extra decadent treat.
- For a healthier version, substitute half the flour with whole wheat flour and reduce the sugar by a quarter cup.
Frequently Asked Questions
Can I make this recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s a 1:1 substitution blend for the best results.
How do I store leftovers?
Store any leftover cookie cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to a month; just wrap it tightly in plastic wrap and then foil.
Can I make this recipe ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. This can actually enhance the flavors, making for an even more delicious cookie cake.
Summary
This giant cookie cake is the perfect dessert for any occasion, combining ease of preparation with delicious results. Whether you stick to the classic recipe or experiment with variations, it’s sure to be a hit.
