Chocolate Chip Cookie Cake Recipe

There’s something downright magical about a cookie the size of a cake. It’s the dessert equivalent of breaking all the rules, and I am absolutely here for it. This giant chocolate chip cookie cake is the perfect balance of chewy, chocolatey, and indulgent — basically, what childhood dreams and adult cravings are made of. And let’s be honest: there’s something deeply satisfying about baking one massive cookie instead of dropping dozens of individual dough blobs on a sheet. Efficiency and decadence in one delicious package.

Before we dive in, let’s address the elephant in the room: why does this recipe use both butter AND shortening in the frosting? It might seem like overkill, but there’s actual science behind it. Butter brings the rich, creamy flavor, while shortening adds structure and stability — meaning your frosting holds its shape like a champ, even if your kitchen turns into a sauna. Now that we’ve nerded out over fats, let’s get to baking!

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How to Make the Cookie Cake

1. Melt the Butter: In a large bowl, melt the salted butter in the microwave in 30-second intervals until fully melted.
2. Mix in Sugars: Add the granulated and brown sugars to the melted butter. Using a hand mixer, beat until smooth and fluffy.
3. Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract until well combined.
4. Combine Dry Ingredients: Stir in the cornstarch, baking soda, and salt. Scrape down the sides of the bowl, then add the flour and mix on low speed until just combined.

1. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips.

1. Prepare the Pan: Transfer the dough to a large round pan, pressing it out to about ½ inch from the edges.

1. Bake: Preheat the oven to 325°F (165°C) and bake for 18-20 minutes. For a softer cookie texture, slightly underbake. Allow to cool completely before frosting.

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Make the Whipped Buttercream Frosting

1. Cream the Butter and Shortening: In a large mixing bowl, beat the softened butter and shortening together until light and fluffy.
2. Add Flavor: Mix in the vanilla extract and heavy whipping cream until well combined.
3. Incorporate the Sugar: Gradually add the powdered sugar, mixing thoroughly after each addition to avoid a sugary snowstorm.

1. Add Color: If using food coloring, mix it in now until you reach your desired shade. For multiple colors, divide the frosting into separate bowls.

Pro Tip: To make chocolate buttercream icing, split the frosting into two bowls. Add 1 cup of unsweetened cocoa powder along with 3-4 tablespoons of heavy whipping cream to one bowl and mix until you reach chocolatey perfection.

1. Chill: Refrigerate the frosting for at least 20 minutes. If it’s too runny, chill longer or add more powdered sugar to thicken.

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Decorate Your Cookie

Decorating your cookie cake is where the fun truly begins! Here’s a step-by-step guide to make your creation as delightful to look at as it is to eat:

1. Prepare Your Tools:

Piping Bags: Opt for 12-inch or 16-inch disposable piping bags. The 12-inch bags are great for smaller details, while the 16-inch bags hold more frosting, reducing the need for frequent refills.

Piping Tips: For a classic border, use a large star tip like Wilton’s 1M or 4B. These tips create beautiful, textured edges that elevate your cake’s appearance.

2. Fill the Piping Bag:

• Place your chosen piping tip into the bag.
• Fold the top of the bag over your hand or a glass to create a cuff, making it easier to fill.
• Spoon in your whipped buttercream frosting, filling the bag about two-thirds full to maintain control.
• Twist the top of the bag to prevent frosting from escaping and to maintain pressure.

3. Practice Piping: Before decorating the actual cake, practice piping on a piece of parchment paper to get a feel for the pressure and technique.

4. Decorate the Cookie Cake:

• Border: Hold the piping bag at a 45-degree angle to the cake’s surface. Starting at any point on the edge, apply even pressure to pipe a continuous border around the circumference. For a rosette effect, pipe small, connected spirals.
• Message: Switch to a smaller round tip, such as Wilton’s #5, for writing. Center your message and pipe slowly to ensure legibility.
• Additional Decorations: Use different tips to add dots, stars, or other designs as desired.

5. Add Finishing Touches: While the frosting is still fresh, sprinkle decorations like colored sugars, sprinkles, or mini chocolate chips to enhance the visual appeal.

6. Set the Frosting: Allow the decorated cake to sit at room temperature for about 30 minutes to let the frosting set before serving or covering.

For a visual demonstration and additional tips, check out this helpful video:

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Tips for Success

• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for easier mixing and a smoother dough.
• Don’t Overbake: The cookie cake will continue to cook as it cools, so pull it from the oven when the center still looks slightly underdone.
• Chill the Dough (Optional): For a thicker, chewier cookie cake, chill the dough for 30 minutes before baking.
• Get Creative: Add different mix-ins like white chocolate chips, M&M’s, or toffee bits for a fun twist!

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This cookie cake is bound to be a showstopper — perfect for birthdays, celebrations, or just because you deserve a giant cookie. If you give this recipe a try, I’d love to hear how it turned out in the comments below. Don’t forget to pin this recipe for later! Baking is always better when we do it together.

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