This Giant Chocolate Chip Cookie Cake is perfect for your next party or celebration. A big, buttery cookie stuffed with chocolate and decorated with creamy chocolate frosting and funfetti sprinkles.
I will celebrate anything if there’s a cookie involved 💜
So today, let’s simply celebrate being alive with this Giant Chocolate Chip Cookie Cake, topped creamy chocolate frosting.
Who’s with me? 🙋♀️
I first published this recipe back in 2015, but I was dying to reshoot it as my original photos did not do it justice. So here she is.
A Giant Chocolate Chip Cookie that’s loaded with chocolate chunks. To make her even more irresistible, we added clouds of choc frosting. And sprinkles.
I know cookie cakes or cookie pies are not exactly ‘trendy’ anymore but I still can’t get enough of them. Cookies are my all-time favourite thing to make (and eat) so making one giant one just seems like a no-brainer. I’ve shared quite a few with you over the years ->
- M&M Candy Cookie Pie
- Triple Chocolate Cookie Cake
- M&M Chocolate Cookie Cake
- Oreo Stuffed M&M Cookie Cake
You get all the joy of baking cookies without having to chill the dough or roll the cookie dough into balls. Within 15 minutes, you can have this baby baking in the oven.
But since this is a ‘cake’ after all, we just had to add frosting. And not just any frosting.
This luscious buttercream has cream cheese in it. I know, I know. Where does it end? But seriously, it’s my secret weapon for the most glorious frosting.
And then I added sprinkles.
This Giant Chocolate Chip Cookie Cake is perfect for your next birthday or celebration or party of one (no judgement here). It’s quick and easy to make – the kids can help too.
The cake itself is soft and chewy with a crumbly edge. It’s filled to the brim with chocolate and if you eat it while it’s still a tiny bit warm, the chocolate will be ooey and gooey.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Giant Chocolate Chip Cookie Cake
A big buttery chocolate chip cookie frosted with chocolate frosting.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 135 grams (3/4 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 175 grams (1 and 1/4 cups) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornflour or cornstarch
- 1/4 teaspoon salt
- 150 grams (1 cup) milk or dark chocolate chunks
Chocolate frosting
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 375 grams (3 cups) icing sugar or powdered sugar
- 20 grams (1/4 cup) cocoa powder
- 50 grams (1/4 cup) full fat cream cheese, room temperature
- 1–2 tablespoons full fat whole milk
- Funfetti sprinkles, optional
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round springform cake pan with parchment or baking paper.
- In a large mixing bowl, beat the butter and sugar with an electric mixer until combined. Add vanilla and egg and continue to beat until soft and creamy. Sift in flour, baking soda, cornflour and salt. Gently fold until dough starts to come together.
- Throw in chocolate and fold through. Place all the dough into your prepared tin and press down and spread out as even as possible. Press a few extra chocolate chunks in the top.
- Bake for 18 – 20 minutes or until golden brown. Try not to overcook as you want it soft and gooey in the middle. Leave to cool completely.
- In a large mixing bowl, beat the butter until creamy and smooth and then sift in half the icing sugar. Add a tablespoon of milk to help loosen up the mixture. Add the rest of the icing sugar and cocoa powder and continue to beat. Add cream cheese and beat until smooth.
- Add an extra tablespoon of milk if the frosting is too thick. It should be nice and creamy but thick enough to hold its shape. Pipe the icing onto the cake and then cut and serve. Add sprinkles, if desired.
Notes
Chocolate frosting: There is more than enough chocolate frosting to decorate this cookie. You could add more frosting to the cookie or bake a second cookie. Or just enjoy the leftover frosting. You can halve the frosting recipe but I always like there to be too much rather than too little.
This recipe was first published on Sweetest Menu in January 2015.
Kay says
Hii! So I have been trying this and it’s like making a bunch of bumps in the cake while baking is that normal?
Jessica Holmes says
Hi Kay, I’m not 100% sure what you mean. Did you want to email me a photo? You can send it to hello@sweetestmenu.com. I hope it still tastes delicious!
Nt says
Hi Jess
I tried the recipe, came out perfectly yummy. Thanks a loooot for this amazing recipe. I have 2 questions though. First, when the cookie cooled down, the bottom sink a bit, the borders were a little higher, how to achieve a flat cake?
Second can i double this recipe? If yes, what pan should i use?
Thanks
Jessica Holmes says
I’m so glad you enjoyed it! Just make sure you are using baking soda (not baking powder) and be careful not to over mix the cookie dough. I haven’t tried doubling the recipe myself, but it would likely be ok. If you want to just make one big cake, you’d be looking at more like a quarter sheet pan.
Nt says
Hi
Can i add some nuts to the dough?
Will definitely try it.
Jessica Holmes says
Yes sure!
Hanisha says
The texture of the cookie looks amazing, by any chance can we replace the egg to make it eggless like flex egg or something, if yes what quantity?
Jessica Holmes says
I haven’t tested this recipe without eggs so I can’t say I’m sorry!
Christina B says
Can I add a little salt to this recipe? Or would that change the baking of the recipe? Thank you!!
Jessica Holmes says
Yes feel free to add a pinch of salt!
Chanel Paris says
AMAZING AMAZING AMAZING SO DELICIOUS
Jessica Holmes says
Yay! Love that!
Anna ford says
I made this for my daughter and came out amazing in place of a regular birthday cake, however am making it again and I have a wobble on it, should I let it cool down and maybe the wobble will go? The top is golden brown and has been baking for 35 minutes.
Jessica Holmes says
I’m so glad you enjoyed it Anna. And yes, the cookie will firm up slightly as it cools.
Kirsty Doe says
I made this and i put it on for an extra 5 minutes and it’s still raw. Any ideas where I might be going wrong? I did add a little milk as I only had a small, not large egg, but that was my only variation! I’d love to try again coz even the raw cake tastes delish!
Jessica Holmes says
Hi Kirsty, every oven is different – perhaps yours is running a bit cold. I always recommend buying an oven thermometer so you can make sure your oven is preheated correctly. Adding milk may have also made the batter more runny so it may have needed longer to cook.
Kiran Devgan says
Hi, just a quick question. How shall I store this if I’m using it later on in the day? Will it be ok in the fridge?
Jessica Holmes says
Hi Kiran, yes you can or the cookie itself is fine stored at room temperature. You can just add the frosting when it’s time to serve if you like?
Sivaranshane Ajanthan says
What kind of chocolate do I chop up for the chunks
Cooking chocolate or normal chocolate
Jessica Holmes says
Hi, you can use whatever you prefer! I like to chop up a block of regular chocolate by hand.
Sara says
Hello… I want to try this recipe so badly as I LOVE cookie cakes! I don’t want cornstarch… I found that flour is a substitute. Would this be okay or is the cornstarch an absolute necessity?
Jessica Holmes says
Hi Sara, no worries at all! You can leave the cornstarch out altogether.
Clare says
This is so easy to make, looks impressive and tastes fabulous! This is definitely going to be a favourite from now on! Everyone’s going to be getting a giant cookie cake for their birthday!
Jessica Holmes says
Amazing! So glad you enjoyed it Clare!
Sandy says
Tried this recipe for Father’s Day and came out really well! Thank you for the recipe!
Jessica Holmes says
So glad you enjoyed it Sandy! ☺️
Natalie says
I love the idea of making chocolate chip cookie cake! Looks fabulous!
Jessica Holmes says
Thanks Natalie!
Josh says
Wow!
Fang Fei says
Hi, i want to ask you about the measurements. I’m very confused…. Because you’re using a cup measure. So if i want to make your recipe, i always open Google first. But US units and Australia units are different . So what did you use? Because i only know metric. Sorry if my English is not good 🙂
Jessica Holmes says
Hi Fang Fei, sorry for the confusion! I try to include both measurements in all my new recipes so I have just updated this one for you. I hope that helps! If you need any further help, email thesweetestmenu@gmail.com Enjoy!
Fang Fei says
Thank you so much !!!!! Xoxo