Giant chocolate cookie cake
Few things are more comforting than a giant chocolate chip cookie, especially when baked in a way that feels like a bit of indulgence for everyone to share. This recipe, which we’ve been making for years, is truly a crowd-pleaser, whether you’re celebrating a special occasion or enjoying a lovely treat with family.
Recently, my daughter decided to bake this big, beautiful giant chocolate cookie cake to share with her sister—just because it seemed like a perfect way to mark the end of her school years.
The recipe itself is simple yet delicious, and it all begins with my trusty chocolate chip cookie dough from my first cookbook. I know so many of you make it on the regular, and that makes me smile every time I hear it. There’s something special about a recipe that feels like home, isn’t there?
This cake is basically one giant cookie baked in a pan or cake tin. It has those perfect, slightly crispy edges and chewy, gooey centres that we all love so much. It’s perfect for sharing! If you’ve ever wondered about the magic of a cookie cake, this one has it.
I hope this recipe brings happiness to your kitchens, whether celebrating a special moment or enjoying a wedge of gain chocolate cookie cake with a cup of tea at home. And if you’ve ever been tempted by the idea of a cookie that’s big enough to share, this is your sign to give it a go. Trust me, it’s worth every bite.
Oh – and if you were to make this around Easter time, you can use some of those chocolate eggs to make this chocolate chip cookie cake.
Nellie
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Giant chocolate cookie cake
Ingredients
Ingredients
- 300 g plain flour
- 1 teaspoon baking of soda optional
- 1 teaspoon baking powder
- 1 teaspoon salt
- 200 g unsalted butter softened
- 100 g caster sugar
- 140 brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 g dark chocolate cut into chunks or use leftover Easter eggs, chopped up or chocolate buttons
Instructions
- Preheat oven to 180C degrees. Grease a frying pan or cake tin. Set aside.
- Sift flour, baking soda, baking powder and salt together in a bowl.
- Use an electric stand mixer or a hand mixer and beat together the butter and sugars on medium speed for about 3 minutes until creamy and fluffy. Add the eggs and vanilla extract and beat until combined. Add the dry ingredients and mix until combined. Be mindful not to overmix. Fold in chocolate chunks or chopped chocolate Easter eggs.
- Spoon and press the cookie dough into the prepared pan or tin. Bake for 20-25 minutes until golden but still a little soft in the centre. If it is browning too quickly at the edges, place some foil loosely on the cookie cake for the rest of the cooking time. Remove from oven and place on a wire rack. Allow to cool.
- As with any good cookie, the leftovers will freeze just fine. If your family is like mine, though, there will be no leftovers.
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