Sometimes, an ordinary birthday cake won’t do. Here’s how to make a layered Giant Chocolate Chip Cookie Cake with Cream Cheese Frosting.
This week was Courtney’s 16th birthday. She’s been planning and talking about her birthday wishes for months and one of the things she has wanted from the start was a giant cookie cake like I made last year. When she turned 14 years old, she asked for one of those cookie cakes you see in the mall. I attempted — and failed.
Last year, I was determined to get it right. While cruising around Martha Stewart’s website, I spotted a recipe for a Giant Chocolate Chip Cookie Cake. It had 5 layers and was very different than those at the mall, but still it seemed like something that would appeal to Courtney.
I showed her the photo on Martha Stewart’s site and her face lit up and she said “yes! I would like that!” So, that’s what I did. I made that — with a few changes to the instructions and the frosting recipe.
Our Giant Chocolate Chip Cookie Cake turned out amazingly perfect! The photo above (with the “16” in candles) is from this year and below you can see the Giant Chocolate Chip Cookie Cake that I made last year (for the first time). Read on to get my tips for making your own giant cookie cake.
First, you will make up a massive bowl of chocolate chip cookie dough. After you make the dough, you will put it in the refrigerator for about 1 hour to chill.
Take a round 8″ cake pan and press Martha Wrap (which is foil on one side and parchment paper on the other) or Reynolds Wrap Non-stick Aluminum Foil into the bottom of it, with enough so that the wrap or foil goes up the edges and slightly over the top — this will help you have enough to be able to pull the cookie out of the pan later. The first year I made this, I used the Martha Wrap, but ran out of it, so this year I bought and used the Reynolds Wrap Non-stick Foil, which worked great too.
Put 1 cup of the chilled chocolate chip cookie into the lined cake pan and pressed it out with my fingers so it was pressed all the way to the edges and even. Place the pan of cookie dough into the refrigerator to chill for another 15 minutes or so.
Remove the cake pan with cookie dough from the refrigerator and lift the wrap from the cake pan and set it on a baking sheet. Without disturbing the cookie dough, press out the wrap so that it was somewhat flat.
Bake the giant cookie in the oven for 12 minutes at 350 degrees F. After baking, remove from the oven, allow to cool, and carefully remove it from the wrap and place on a cooling rack.
Repeat this same procedure with the rest of your cookie dough.
While the cookies are cooling, make your cream cheese frosting. Lay out all of your giant cookies on the counter and spread a generous amount of frosting on the top of each one. Then, carefully stack the cookies, one on top of the other, with the frosting side upwards.
After frosting, refrigerate until the frosting is set, but remove from refrigerator about 30 minutes before serving so it can be room temperature. Cut a slice, just like you do with any round cake. You’ll find that this cake is very rich and a little slice goes a long way! Even the slice in the photo below is way too much for me, but I have a couple kids who would strongly disagree.
The cookies themselves almost become a cake-like texture, which I really liked. The giant cookie cake is a MAJOR hit in my house and most importantly, Courtney loves it.
Giant Chocolate Chip Cookie Cake Tips:
- I found Martha Wrap or Reynolds Wrap Non-stick Aluminum Foil to be the very best way to make the Giant Chocolate Chip Cookie Cake, but if you don’t have these, you could use parchment paper. However, I don’t use it because it doesn’t “form” to the cake pan as well. If you wish to try an alternate method, be sure to check out the original recipe.
- Refrigerating of the cookie dough is an important step, so I encourage you to not skip it. Not only do I refrigerate after making the dough, but I also refrigerate each individual cake pan of cookie dough before baking.
- The first year, I made sure my 1 cup measurements were level and I ended up with enough cookie dough to make 6 layers. This year, I packed the cups a bit more and didn’t level them off so much and made 5 layers.
- My oven worked best with baking one giant cookie at a time, but you know your oven best, so feel free to do things differently, if you wish.
- After placing a giant cookie in the oven to bake, begin preparing your next giant cookie so it’s ready to go right away.
- I was able to reuse one piece of Martha Wrap or Reynolds Wrap Non-stick Aluminum Foil for about 2-3 cookies and it still released the cookies just fine.
- Avoid using large size chocolate chips. The first year, we used chips we used were larger than your standard chocolate chips and it definitely made it harder to cut when the cake was done. This year we used the usual chocolate chip size and it worked much better.
- The frosting recipe makes a lot of frosting — the original recipe made an even bigger batch — so use a generous amount on each cookie. If you’re not a fan of frosting, you may even be able to 1/2 the frosting recipe and use thinner layers, but I prefer to get generous with it, even if that means I might have extras.
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 6 tablespoons butter, softened (3 oz)
- 1 1/2 cups light brown sugar, packed
- 3/4 cup granulated sugar
- 3 teaspoons vanilla extract
- 2 large eggs, plus 2 egg yolks
- 3/4 cup heavy cream
- 3 cups semisweet chocolate chips
- 4 packages cream cheese, room temperature
- 2 cups powdered sugar
- 4 teaspoons vanilla extract
- Preheat oven to 350 degrees F.
- In a medium bowl, mix together flour, baking soda, and salt.
- In a large bowl, beat butter, brown sugar, and granulated sugar on medium until combined. With mixer on low, mix in vanilla, eggs, and yolks. With mixer is on low, mix in half of the flour, then half of the cream, then the remaining flour, and finally, the remaining cream. Stir in chocolate chips by hand. Chill in refrigerator for approximately 60 minutes.
- Line an 8" cake pan with Martha Wrap (foil+parchment paper in one) with parchment side upwards or Reynolds Wrap non-stick foil. Place 1 level cup of chocolate chip batter into the Martha Wrap lined cake pan. Using fingers, press dough to the edges, making sure to keep dough in an even layer. Place the cookie dough filled cake pan in refrigerator to chill for approximately 15 minutes.
- Remove cookie dough filled cake pan from refrigerator. Lift the cookie-filled wrap from cake pan and set on baking sheet. Without disturbing the cookie dough, carefully flattened the Martha Wrap or foil edges. Bake for 12 minutes. Remove from oven and allow to cool (about 10 minutes). Carefully remove giant cookie from Martha Wrap or foil and place on a cooking rack to cool completely. Repeat these steps with remaining cookie dough.
- While giant cookies are cooling completely, make cream cheese frosting in a large bowl by beating cream cheese and powdered sugar with a mixer on medium, until pale and fluffy. Beat in vanilla until well blended with cream cheese.
- Spread cream cheese frosting generously on the top of each giant cookie. Stack cookies evenly with frosting side upwards. Refrigerate until frosting is set, but remove from refrigerator approximately 30 minutes before serving so it will be room temperature. Cut into slices to serve.
(please see the blog post for additional Giant Chocolate Chip Cookie tips)
Recipe adapted from Giant Chocolate Chip Cookie Cake
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