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Welcome to Tasty Tuesday! Today I am sharing a family favorite – a big chocolate chip cookie cake recipe! This homemade big chocolate chip cookie cake is something I make when we have a birthday or other family celebration. Since my family most likely will be celebrating Thanksgiving at home this year, Thanksgiving might be a great time to bake another homemade big chocolate chip cookie cake to make the event more special for my family.
Homemade Big Chocolate Chip Cookie Cake Recipe
Now, chocolate chip cookie cakes aren’t really “cakes” in the true sense of the word — they are really just super delicious (and big!!) chocolate chip cookies! You can decorate them like a cake, though, and add candles, so they are perfect for birthdays and celebrations.
I used to buy chocolate chip cookie cakes for my daughters when they were smaller. But now that I have learned how to make them myself, I prefer to bake them at home instead! (And now that my girls are seniors in high school, maybe I can recruit them to bake our next homemade chocolate chip cookie cake!)
This homemade big chocolate chip cookie cake recipe is very similar to the one I use to make sea salt chocolate chip cookie bars. It’s a toss up whether we will want to celebrate our next family birthday or celebration with a homemade chocolate chip cookie cake or a chocolate chip cookie bar. (Be sure to check out my chocolate chip cookie recipe, too!)
Ingredients
For the homemade chocolate chip cookie cake:
3/4 cups (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar (loosely packed)
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking soda
3/4 teaspoon kosher salt
12 ounces semi-sweet or bittersweet chocolate chips
For the decoration:
1/2 cup (1 stick) unsalted butter, softened
pinch of kosher salt
2 cups powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons heavy cream
rainbow sprinkles for garnish
Instructions
To make the cookie:
1 – Preheat the oven to 350 degrees F and lightly mist a 10-inch baking pan or 10-inch ceramic quiche pan with non-stick spray.
2 – Place the butter, brown sugar and granulated sugar in a large mixing bowl and beat on medium-high speed in an electric mixer until very fluffy (3 to 5 minutes).
3 – Add the egg, egg yolk, and vanilla, beating until completely mixed together.
4 – Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda and salt. Mix on medium-low speed just until all the ingredients are combined (do not over-mix).
5 – Mix in the chocolate chips.
6 – Transfer the cookie dough to the prepared pan, spreading it in an even layer.
7 – Bake for 22 to 28 minutes, or until golden around the edges but still soft in the middle.
8 – Cool completely, then decorate with buttercream and rainbow sprinkles.
Chocolate Chip Cookie Cake
This chocolate chip cookie cake is easy to bake and is perfect for family celebrations.
Ingredients
- For the cookie:
- 3/4 cups (1 1/2 sticks) unsalted butter, softened
- 3/4 cup light brown sugar (loosely packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 12 ounces semi-sweet or bittersweet chocolate chips
- For the decoration:
- 1/2 cup (1 stick) unsalted butter, softened
- pinch of kosher salt
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream
- rainbow sprinkles, for garnish
Instructions
To make the cookie:
Preheat the oven to 350 degrees F and lightly mist a 10-inch baking pan or 10-inch ceramic quiche pan with non-stick spray.
Place the butter, brown sugar and granulated sugar in a large mixing bowl and beat on medium-high speed in an electric mixer until very fluffy (3 to 5 minutes).
Add the egg, egg yolk, and vanilla, beating until completely mixed together.
Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda and salt. Mix on medium-low speed just until all the ingredients are combined (do not over-mix).
Mix in the chocolate chips.
Transfer the cookie dough to the prepared pan, spreading it in an even layer.
Bake for 22 to 28 minutes, or until golden around the edges but still soft in the middle.
For the icing decoration:
Place the butter and salt in the bowl of an electric mixer, and beat on medium speed until smooth.
Add the powdered sugar, a half cup at a time, beating on medium speed until mixed together.
Stir in the vanilla extract.
Whip the frosting on medium-high speed until very fluffy.
Whip in the cream (as needed) to achieve a more spreadable consistency.
Transfer the buttercream to a piping bag fitted with a jumbo open star tip, and pipe swirls around the outside edge of the cooled chocolate chip cookie cake.
Garnish with rainbow sprinkles.
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Neither of my daughters liked birthday cake so when their special days came ’round, I would buy big cookies for each of them. They were born two years and a day apart so that meant lots of cookies for a few days each year at our house. This recipe sounds delicious and like something both daughters would have loved back then and now. Might surprise them with a cookie over the holidays.
Hi, Leslie! Thanks for stopping by! Cookie “cakes” are always my daughters’ birthday cake of choice! I often choose ice cream cakes, but I am thinking a homemade cookie cake or even a homemade chocolate chip cookie bar would be just as good. (I figure either could be topped with ice cream!)