Chocolate Chip Cookie Cake
Giant chocolate chip cookies deserve their own celebration. This cake-sized version delivers all the chewy edges and soft center you love, but feeds a crowd.
Perfect for birthdays when you want something familiar yet special.
Why Brown Butter Makes All the Difference
Browning the butter first creates nutty, caramel notes that regular melted butter simply can’t match. The process takes just five minutes but transforms the entire flavor profile.
Watch for golden foam and a toasted aroma. Cool it slightly before mixing to prevent scrambling the eggs.
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The Secret to Chewy Edges and Soft Centers
Press the dough firmly into your pan, creating slightly thinner edges and a thicker center. This ensures the outer ring bakes to perfect chewiness while the middle stays tender.
A 12-inch pizza stone works beautifully if you have one. Otherwise, a large rimmed baking sheet does the job perfectly.
When Timing Trumps Temperature
Underbaking by two minutes prevents the dreaded dry cookie cake disaster. The center should look barely set when you pull it out.
Carryover heat finishes the job while cooling. Trust the process even if it seems too soft initially.
Stop Your Cookie Cake From Cracking
- Let eggs reach room temperature for 30 minutes before mixing to prevent the brown butter from seizing up.
- Press dough gently when shaping to avoid tough texture. Overworking develops too much gluten for a tender cookie cake.
Frequently Asked Questions
What should I do if my brown butter gets too dark?
If it smells burnt rather than nutty, start over. Dark brown is fine, but black specks mean bitter flavors that will overpower the sweetness.
Can I use a regular cake pan instead?
Yes, but use a 10-inch round pan and increase baking time by 3-5 minutes. The thicker edges will need extra time to set properly.
How do I know when it’s done if the center looks raw?
Look for golden edges and a center that jiggles slightly when gently shaken. It will firm up during cooling and be perfectly chewy.
Why did my cookie cake turn out more like a brownie?
Too much flour or overmixing creates dense texture. Measure flour by spooning into cup and leveling, don’t pack it down.
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Chocolate Chip Cookie Cake
Ingredients
Topping
Equipment Needed
- 12-inch pizza stone or large rimmed baking sheet
- Large mixing bowl
- Medium saucepan
- Electric mixer
- Parchment paper
Instructions
- Prepare baking surface: Preheat oven to 350°F. Line a 12-inch pizza stone or large rimmed baking sheet with parchment paper, leaving overhang for easy removal.
- Brown the butter: Place butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter turns golden brown and smells nutty, about 5 minutes. Pour into large bowl and cool for 10 minutes.
- Cream butter and sugars: Add both sugars to cooled brown butter and mix until combined. Beat in eggs one at a time, then vanilla extract until smooth.
- Combine wet and dry ingredients: In separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients, mixing just until combined. Fold in both chocolate chips.
- Shape the cookie cake: Transfer dough to prepared baking surface. Press and spread into a 10-inch circle, making edges slightly thinner than center. Sprinkle with flaky sea salt.
- Bake and cool: Bake for 23-25 minutes until edges are golden brown and center appears barely set. Cool completely on baking sheet before transferring, about 2 hours.
Nutrition Facts
Per Serving (1 slice (1/8 of cake))
