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 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.
You’ll love how quickly and easy this cookie cake comes together. We’ll bake the cookie dough in a pan, so no cookie dough chilling required. Garnished with some light whipped cream and your favorite toppings, it’s a festive dessert perfect for any celebration.
A Giant Chocolate Chip Cookie that’s loaded with chocolate chunks. To make her even more irresistible, we added clouds of whipped chocolate frosting. 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.
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 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.
INGREDIENTS:
Cookie cake:
1/2 cup (115g) Unsalted butter, room temperature
1/2 cup (100g) Light brown sugar, lightly packed
1/4 cup (50g) Granulated sugar
1 egg
1 1/2t Vanilla extract
1/2t Baking soda
1 1/2 cup (180g )All purpose flour
1 cup (150g) Chocolate chips
Frosting:
1/2 cup Heavy whipping cream, cold
2T Cocoa powder
2t Icing sugar
For decoration: Chocolate sprinkles (optional)
DIRECTIONS:
Preheat oven to 180 C (350 F). Grease and line an 8-inch round springform cake tin.
In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add vanilla and egg and continue to beat until soft and creamy. Sift in flour and baking soda. Gently fold until dough starts to come together.
Add the 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 21 – 23 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, whip the heavy cream to soft peaks, sift in the cocoa powder and icing sugar and whip till stiff peaks.
It should be nice and creamy but thick enough to hold its shape. Pipe the icing onto the cake buyand then cut and serve. Add chocolate shavings (or sprinkles).if desired.
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