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Cozy Giant Chocolate Chip Cookie Cake

cozy giant chocolate chip cookie cake - featured image
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A simple, giant chocolate chip cookie cake with crispy edges and a soft, chewy center, perfect for back-to-school treats and crowd-pleasing snacks.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract or vanilla bean paste (optional)
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Optional toppings: flaky sea salt, chopped nuts (walnuts or pecans)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center. Grease your 9 or 10-inch round cake pan with butter or non-stick spray, then line with parchment paper.
  2. In a large mixing bowl, beat 1 cup softened unsalted butter with 1 cup brown sugar and ½ cup granulated sugar using a hand or stand mixer on medium speed for 3-4 minutes until light and fluffy.
  3. Add 2 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract or paste if using.
  4. In another bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Fold in 2 cups semi-sweet chocolate chips gently with a spatula. Reserve some chips for topping if desired.
  7. Spread the cookie dough evenly in the prepared pan using a spatula or lightly greased hands. Smooth the top and sprinkle reserved chocolate chips and a pinch of flaky sea salt if desired.
  8. Bake for 25-30 minutes until edges are golden brown and set but the center looks slightly soft.
  9. Cool in the pan for about 15 minutes, then lift out using parchment paper and transfer to a wire rack to cool completely.
  10. Slice into wedges or squares and serve slightly warm or at room temperature.

Notes

Do not skip the cornstarch for a tender crumb. Use room temperature butter and eggs for better mixing. Watch baking time closely to avoid overbaking. For smoother slices, chill the cookie cake for 30 minutes before cutting. Use quality chocolate chips for best flavor and melt.

Nutrition

Keywords: chocolate chip cookie cake, giant cookie, back-to-school treat, easy cookie recipe, crowd-pleaser, chocolate chip dessert

Find it online: https://perkypan.com/cozy-giant-chocolate-chip-cookie-cake-easy-back-to-school-treat-recipe/