Monday, May 09, 2005

Giant Chocolate Chip Cookie Cake

Giant Chocolate Chip Cookie CakeGiant Chocolate Chip Cookie Cake (Adapted from Martha Stewart)

For the cookie dough

4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
6 tablespoons unsalted butter, softened
1 1/2 cups packed brown sugar
3/4 cup granulated sugar
2 large eggs
2 egg yolks
1 tablespoon vanilla
3/4 cup heavy cream
3 cups bittersweet chocolate chips

For the frosting

40 ounces cream cheese, softened
1/2 cup confectioners' sugar

To make the cookies

Preheat oven to 350

In a medium bowl, whisk together flour, baking soda and salt.

In a large mixing bowl, add butter and sugar - mix until combined. This will most likely look dry and not creamy as you would expect. Beat in the eggs, one at a time, mixing until well combined after each. Mix in vanilla. Add flour mixture in two batches, alternating with the cream. Stir in the chocolate chips.

You need to make 5 cookie layers for this cake. Drop about 1 cup worth of batter on a piece of parchment paper - use an off-set spatula to spread the mixture into an evenly round 8" circle. Bake one at a time and keep the rest of the cookie dough in the refrigerator until you make the next round.

Bake until the edges are a rich golden brown and the center looks lightly golden on top, about 18 to 24 minutes, turning around halfway through. Remove to a wire rack and let cool completely. Repeat with remaining cookie dough until you have 5 rounds.

To make the frosting

In a large mixing bowl, beat together cream cheese and confectioners' sugar until light and fluffy. Spread mixture onto 4 of the giant cookies. Stack the cookies on top of each other and place the final unfrosted piece on top. Cover and place in the refrigerator to set the cream cheese, about 20 to 30 minutes. Serve at room temperature.

Just found the recipe? Click here to see where we talked about it!


  1. That is quite possibly the most awesome thing I've EVER seen

  2. Kayla - hee hee, thanks!

  3. This looks awesome!!!!
    Does it taste similar to those great Nestle toll house cookies from the mall???

  4. Anon - Kind of, the texture is a little different though.

  5. That looks like the most perfect guilty pleasure ever. I'd like nothing more than to eat a large slice right this second!

  6. Goodness that looks yummy!

    I'm Australian - are you able to tell me how much an ounce is - in grams? And is confectioner's sugar what I would call Icing Sugar?

    Thanks. :)

  7. Erin - Yes, it is quite decadent... but worth every calorie.

    Sumara- Yes, it is icing sugar. One ounce is 28.35 grams.

  8. I made this cake, but changed the icing to a more sweet take. It was DELICIOUS! And everyone was amazed at my culinary skills. Thanks!

  9. Anon - woohoo! Isn't it such an impressive cookie/cake?

  10. It looks amazing - can it be made the day before and refrigerated overnight? Or does it get soggy?

  11. Anon - it was still okay the day after. However, I would make everything the day before and just assemble the day you want it if you were going to try and make it ahead of time.

  12. Thank you, thank you, thank you! I'm making this dessert as I write this and was dumbfounded by the butter and sugars part. "Mix until pale and fluffy??" I was about to add more butter but you saved the day. Thank you for such great directions!!

  13. Julia - This was a fun "cake"... I hope you like it!

  14. Joe,
    You might remember I made this last year for our work cake auction. The other day, I found a photograph of last year's cake with a sticky note on it saying "I WANT THIS ONE!"

    Guess I know what I'm making for the cake auction this Wednesday!


  15. Amy - I do remember that... you sent me pictures too! I really need to come up with a reason to make this again as well!

  16. So, the auction was today, and the cookie cake sold for $105!! The person who wanted it didn't get it, but was outbid by someone well above her pay grade.

    The neat thing, is that the person who bought it is the same person who bought it last year! I've got a fan -- how cool is that!

    Lastly, I used a more traditional creamcheese frosting (ie butter, cc, vanilla and xxx sugar) because I thought the version in the recipe was not great. However, I realize that the more traditional one isn't as stiff, and maybe that's why Martha did it the way she did.

    Thanks again for the recipe!


  17. Amy - you rock! How cool is that - congratulations!

  18. Oh dear lord... I just regressed about 20 years! And I LIKE it!

  19. I'm afraid I'm a little confused by some parts of the recipe. For example, 'Add flour mixture in two batches, alternating with the cream..' In two batches? Two batches of what? Am I separating something? And how much is alternated with cream?
    Also, if I wanted to try a different kind of cream... say, store bought whipped cream. Would that work just as well?
    I kind of need to make this tomorrow, so a quick response would be awesome!

  20. Anon - That means you add some flour, add some cream, a little more flour, a little more cream and then end with the rest of the flour.

    I don't know what you mean by "type of cream". If you are talking about the filling, I'm not sure as the recipe was made for a cream cheese filling.