This week was Courtney’s 15th 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 cookie cake like those she has seen in the mall. Last year I attempted — and failed — at a (single layer) chocolate chip cookie cake for her.
This year, I was determined to get it right. While cruising around Martha Stewart’s website one day, 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.
But with some changes. And I feel kind of weird saying that I made changes to a Martha Stewart recipe. Her recipes always seem so perfect to me. Not to mention, I tend to idolize Martha Stewart — not just her, but what she’s built. I’ve had “meeting Martha” on my mental bucket list for a long time.
But, yes, I changed the instructions somewhat and the frosting recipe. Most of the rest is the same. And our Giant Chocolate Chip Cookie Cake turned out amazingly perfect, if I do say so myself. I figured I had to do a post so you could see what I did, including my tips at the end of this post that I think will help.
First, you make up a massive bowl of chocolate chip cookie dough. It’s fairly similar to most other chocolate chip cookie dough recipes I make, except this one included heavy cream. After I made the dough, I put it in the refrigerator for about 1/2 hour or so to chill.
I took a round 8″ cake pan and pressed Martha Wrap into the bottom of it. What is Martha Wrap?
Well, it’s by Martha Stewart (of course), and it’s foil on one side and parchment paper on the other. I’ve had it for a little while now because I figured I would wrap homemade bread up in it, but so far, this has been the most perfect way to use it.
Then, I put 1 cup of the chilled chocolate chip cookie into the Martha Wrap lined cake pan and pressed it out with my fingers so it was pressed all the way to the edges and even. Then, I put the pan of cookie dough into the refrigerator to chill for another 15 minutes or so.
I remove the cake pan with cookie dough from the refrigerator and lifted the Martha Warp from the cake pan and set it on a baking sheet. Without disturbing the cookie dough, I pressed out the Martha Wrap so that it was somewhat flat.
The giant cookie was baked in the oven for 12 minutes at 350 degrees F. After baking, remove from the oven, allow to cool just slightly, and carefully remove it from the Martha Wrap and place on a cooling rack.
You do this same procedure with the rest of your cookie dough (I ended up with enough cookie dough to make 6 layers).
Allow all the cookies to cool completely. While they are cooling, make your cream cheese frosting and then you are ready to frost and assemble. I laid out all of my giant cookies on the counter and spread frosting on the top of each one. The cookies are stacked, one on top of the other, with the frosting side upwards.
After frosting, refrigerate until frosting is set, but remove from refrigerator about 1/2 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! The slice in the photo below is actually quite large and I can only barely eat half of this.
The final result is soft chocolate chip cookies, sandwiched between layers of cream cheese frosting. The cookies themselves almost become a cake-like texture, which I really liked. The cake was a MAJOR hit in my house. Courtney loved it and Mattie is now doubting his cake choices for his upcoming birthday.
Giant Chocolate Chip Cookie Cake Tips:
- I found Martha Wrap to be the very best way to make the Giant Chocolate Chip Cookie Cake, but if you don’t have Martha Wrap, you could use parchment paper, however, it may not “form” to the cake pan as well. If you wish to try an alternate method, be sure to check out the original recipe.
- I found one key to making giant cookies that won’t spread out too far is the refrigerating of the cookie dough. Not only do I refrigerator after making the dough, but I also refrigerate each individual cake pan of cookie dough before baking.
- My oven worked best with baking one giant cookie at a time.
- 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 for about 2-3 cookies and it still released the cookies just fine.
- Avoid using large size chocolate chips. The chips we used were larger than your standard chocolate chips and it definitely made it harder to cut when the cake was done. Your usual chocolate chip size should work fine.
- 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 fluffy and 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 30 minutes.
- Line an 8" cake pan with Martha Wrap (foil+parchment paper in one) with the parchment side upwards. 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 Martha Wrap from cake pan and set on baking sheet. Without disturbing the cookie dough, carefully flattened the Martha Wrap edges. Bake for 12 minutes. Remove from own and allow to cool slightly (about 5 minutes). Carefully remove giant cookie from Martha Wrap 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 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.
Recipe adapted from Giant Chocolate Chip Cookie Cake
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