Soft, chewy and studded with chocolate chips, this Giant Chocolate Chip Cookie Cake is the dessert you need for your next gathering! It’s simple to make, doesn’t require any chilling and is guaranteed to be loved by both kids and adults alike. Best of all, you can make it in a round pan or in a good ol’ baking sheet.
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Giant desserts are my jam, from the ultimate Samoas Cookie Cake to extra-large Puff Pastry Twists. So naturally, I needed to add a giant cookie to my lineup! If you grew up in the 90s, you might have fond memories of birthday parties where a big cookie cake took center stage. If not, just imagine a really big cookie, baked in a cake pan, with a soft and chewy center, slightly crispy edges and a golden brown exterior.
It’s a breeze to whip up, but the real fun begins when it’s time to decorate the cake, allowing your creativity to shine through. Think of it as a blank canvas that you can customize to suit any celebration, from birthdays to baby showers!
No cake or pizza pan? No problem! You can use this exact recipe but bake it in a half-sheet tray.
Why You’ll Love It
- Just like my go-to chocolate chip cookies, this giant cookie is soft, chewy and loaded with chocolate chips.
- Simple and faster than whipping up individual cookies.
- Perfect for any occasion. A cookie cake is a show-stopping centerpiece for any gathering or celebration, whether it’s a birthday, anniversary, holiday or just a simple get-together.
- Loved by all ages.
- No cookie dough chilling!
- It can be made using a cake pan, pizza pan or half-sheet tray.
Let’s take a closer look at the ingredients you’ll need to make this show-stopping giant chocolate chip cookie.
- Butter: The recipe calls for 1 cup of unsalted butter, softened. Just like my favorite M&M cookies, it’s essential for the butter to be softened to easily blend together with the sugars. You can determine if the butter has reached room temperature by lightly pressing your finger into it. It should leave a slight indentation without feeling warm to the touch.
- Sugar: You’ll need ¾ cup of granulated sugar, which adds sweetness and helps create a slightly crispy exterior while keeping the center soft and chewy.
- Light brown sugar: The recipe requires 1 ⅓ cups of packed light brown sugar. Brown sugar adds moisture and a subtle caramel flavor to the cookie cake. Make sure to pack the brown sugar firmly into the measuring cup for accurate measurement.
- Eggs: The recipe calls for 2 large eggs, cold. Just like when making no-chill chocolate chip cookies, using cold eggs helps the dough hold its shape and prevents excessive spreading during baking.
- Vanilla extract: You’ll need 2 teaspoons of vanilla extract. Opt for pure or homemade vanilla extract for the best results.
- All-purpose flour: To ensure the batter has the right structure, and to avoid ending up with greasy or dry cookies, it’s important to properly measure your flour. You’ll need 2 ½ cups.
- Baking soda and baking powder: These leavening agents are essential for the cookie cake to rise and achieve a light and fluffy texture. You’ll need 1 teaspoon of baking soda and ½ teaspoon of baking powder.
- Kosher Salt: Salt enhances the flavors in baked goods, balancing out the sweetness. The recipe calls for ½ teaspoon of kosher salt, but if you only have regular table salt, you can use it as a substitute.
- Chocolate chips: The star ingredient, of course, is the chocolate chips! The recipe calls for 1 cup. Use your favorite brand or choose from milk chocolate, semi-sweet, dark chocolate or a combination to suit your preference.
This giant chocolate chip cookie cake couldn’t be easier to make! Here’s a quick overview of the process (you’ll find detailed instructions in the recipe card below).
- Start by creaming the butter and sugars together. Beat until light and fluffy, about 2 minutes. Add the eggs one a time, beating between each addition, then beat in the vanilla extract.
- Next, add the dry ingredients. Incorporate the dry ingredients with the wet mixture just until combined, then beat in the chocolate chips.
- Once the dough is ready, transfer it to a greased round cake pan and spread evenly. Bake in a 375°F oven until the edges turn golden brown and the center is set.
- Remove the cookie cake from the oven and let it cool completely before decorating.
Pro Tip: If you love a soft, chewy cookie, underbake it! The cookie cake will continue baking as it cools, so if you prefer a softer cookie cake it’s important to underbake it so that the center is just set when you remove it from the oven.
To take this crowd-friendly dessert from ordinary to extraordinary, I use my go-to chocolate buttercream frosting and a healthy shower of rainbow sprinkles, but vanilla buttercream would be just as delicious.
Once you decide if you’re Team Vanilla or Team Chocolate, you can get creative with piping patterns, rosettes, or even writing personalized messages using the frosting. To decorate the cake as I did, use a piping bag (or just a plastic bag!) and a Wilton 1M tip.
Other ideas to try:
- Whipped cream and fresh berries.
- A healthy drizzle of melted chocolate.
- Homemade vanilla ice cream.
- Tangy cream cheese frosting.
- For a sweet and salty twist, drizzle butterscotch sauce.
More Decorating Ideas
A few swirls of frosting and a shower of sprinkles is the perfect suits-any-occasion decoration atop this cake, but it’s also easy to customize to fit specific themes, in this case: March Madness! No basketball party is complete without the circular version of my cookie cake topped with piped black lines and textured orange dollops (complete with orange sanding sugar sprinkles!) to create the perfect textured leather effect.
To create each frosting color, I dyed my vanilla buttercream recipe with black and orange gel-based food coloring. I prefer using gel-based (rather than water-based) food coloring because you don’t need to use as much of it and will still get a striking color.
- Get Creative with Your Mix-ins: From chocolate chunks and M&M’s to chopped walnuts and toffee bits, if you can mix it into a cookie, you can mix it into a cookie cake. Check out my Kitchen Sink Cookies recipe for inspiration!
- Cool Completely: Allow the cookie cake to cool completely in the pan before decorating it to avoid melting the frosting. This also helps to ensure that the cake holds its shape during handling.
- Slice with a Sharp Knife: Use a sharp knife to slice the cake into clean, even slices. Wiping the knife with a damp cloth between cuts helps to get smooth slices without too much sticking.
One thing I really love about this recipe is that it can be made ahead of time. Here are all the ways you can make this chocolate chip cookie cake in advance:
- Make the cookie dough, spread it into your pan, cover tightly with plastic wrap and refrigerate it up to 2 days in advance.
- Bake the cookie cake, allow it to cool completely and then store it at room temperature for 2 to 3 days. If you’re using my chocolate buttercream frosting recipe, it can be stored in an airtight container and kept in the fridge for up to five days. Before piping the frosting, let it come to room temperature and give it a thorough mix to ensure a smooth consistency.
- Bake, cool completely, tightly wrap in plastic wrap and place it in the freezer. It can be stored there for up to 3 months. When you’re ready to frost and decorate the cake, allow it to thaw at room temperature or overnight until it reaches room temperature.
FAQs
This 14-inch cookie cake is enough to serve 12-14 people.
To keep your cookie cake fresh, store it in an airtight container or wrapped in plastic wrap at room temperature for 3 to 4 days. If you’ve added any type of perishable frosting, such as cream cheese frosting, store it in the refrigerator.
Absolutely! An undecorated cookie cake freezes really well. To freeze, allow it to cool completely, wrap it tightly with plastic wrap and store it in the freezer for up to 3 months. Allow it to come to room temperature before frosting and decorating.
Find inspiration for any size party with these top-rated favorites!
- The Ultimate Skillet Chocolate Chip Cookie
- Easy No-Bake Cheesecake Parfaits
- Sugar Cookie Fruit Pizza
- Simple Strawberry Slab Pie
- Giant Samoas Cookie Cake
Ingredients
- 1 cup unsalted butter, softened, plus more for greasing pan
- 3/4 cup granulated sugar
- 1 1/3 cups packed light brown sugar
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup chocolate chips
- Vanilla or chocolate buttercream frosting, for decorating
- Assorted sprinkles, for decorating
Instructions
- Preheat the oven to 375°F. Grease a 14-inch round cake or pizza pan with unsalted butter. (See Kelly’s Notes.)
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the eggs one a time, beating between each addition, then beat in the vanilla extract.
- Add the flour, baking soda, baking powder and salt and beat just until combined, then beat in the chocolate chips.
- Spread the cookie dough into the greased pan in an even layer.
- Bake the cookie cake until it is pale golden and set in the center, 20 to 25 minutes. (For a softer cookie cake, underbake it.)
- Remove the cookie cake from the oven and let it cool completely. Once it has cooled, decorate it with frosting and sprinkles then slice and serve.
Kelly's Notes:
- To make a rectangular cookie sheet cake, you can also use this exact recipe but bake it in a half-sheet tray.
- The cookie will continue baking as it cools, so if you prefer a softer cookie cake it’s important to underbake it so that the center is just set when you remove it from the oven.
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Amazing taste and texture…made just as said and it’s perfect ☕
I’m so glad you enjoyed it, Connie!
What size round pan would I use I know I can use a pizza pan I’m assuming that is the 14 inch one?
Hi Tina! Yes, you’ll want to use a 14-inch round cake pan.
So good and so easy! Will definitely make this again for other gatherings.
I’m so thrilled you enjoyed the recipe, Lauryn!