Description
A delightful blend of a cookie and a cake, this Giant Cookie Cake is soft, chewy, and loaded with chocolate chips, perfect for celebrations or cozy gatherings.
Ingredients
Scale
- 1½ cups all-purpose flour (or half whole-wheat pastry flour)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1½ cups semi-sweet chocolate chips
- ½ cup unsalted butter (softened, for frosting)
- 2 cups powdered sugar (sifted)
- 1–2 tablespoons whole milk or heavy cream
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
- Combine the flour, baking soda, and salt in a mixing bowl; whisk gently until blended.
- Beat the softened butter together with granulated and brown sugars until smooth and creamy.
- Add the eggs and vanilla extract to the mixture, and beat well until fully combined.
- Fold in the dry mixture until just incorporated.
- Gently fold in the chocolate chips, reserving a few for topping.
- Pour the dough into the prepared pan and bake for 18-22 minutes.
- Allow the cake to cool completely in the pan before transferring to a wire rack.
- Prepare the frosting by beating softened butter until creamy, then mix in sifted powdered sugar and milk.
- Spread the frosting over the cooled cake and decorate with reserved chocolate chips.
Notes
You can bake the cookie base a day in advance and store at room temperature. For air frying, adjust temperature to 320°F (160°C) and check for doneness at 12-15 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg