Can I use a 9"x 13" pan to make a cookie cake?

Yes! If you don't have a round cookie pan you can still make a square cookie cake in a 9"x 13" pan. The cookie cake may be a bit thicker so you may want to use less of the cookie dough and bake the extra dough into regular chocolate chip cookies.

Can I make a chocolate chip cookie cake ahead of time?

Yes, you can make a cookie cake ahead of time. You can do this in two ways. One, you can make the cookie dough ahead of time and place it in the refrigerator for up to two days, or freeze it for up to 1 month. Let your cookie dough come to room temperature and bake as directed. The second way is to make the entire cookie cake, wrap it in plastic wrap and freeze for one to two weeks. Let the cake come to room temperature, decorate and serve.

Why is my cookie cake hard?

Overbaking is typically the cause of a hard chocolate chip cookie cake. If you allow the cookie cake to fully set in the oven it will cause a hard cookie. For best results you want to remove the cake when the center is slightly underbaked. This will give a chewy, softer center and crisp outer layer.

Chocolate Chip Cookie Cake Reciep

Chocolate Chip Cookie Cake

Print Recipe

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5 from 3 reviews

This giant chocolate chip cookie cake is soft yet crisp and is fun and easy to make. It’s the perfect way to celebrate a birthday party! Top with ice cream, sprinkles and frosting.

Author: Alie Romano
Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
Yield: 1 - 10 inch cake 1x
Category: Dessert
Method: Baking
Cuisine: Canadian

Ingredients

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3/4 cup unsalted butter, at room temperature
3/4 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour, sifted
1 teaspoon baking soda
1 cup each of milk and dark chocolate bits
1 cup pecans or walnuts, roughly chopped (optional)

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Instructions

Preheat oven to 350˚F. Set out a 10-12 inch cake pan, preferably a springform cake pan or a pizza pan (see blog tips for more options).
Using an electric hand mixer, cream the butter and sugars together until light and fluffy.
Gradually add eggs, beating well after each addition, scraping down the sides of the bowl as needed. Add in the vanilla, and mix.
Add your dry ingredients; flour and baking soda and mix just to combine.
Mix in chocolate bits (and pecans if using).
Add cookie dough to your cake pan and press the dough out so it’s level and even.
Bake for 18 – 22 minutes, or until lightly golden (don’t overbake, you want the middle to be slightly underbaked).
Let cool on a cooling rack for 5-10 minutes then remove the sides of the pan. If you’re using a pizza pan or regular cake pan leave the cookie cake in the pan to cool completely.
Decorate the cake once cooled. See notes for decorating and buttercream icing recipe.

Notes

Store any leftovers in an airtight container or in plastic wrap.

Decorating is optional and depends on how much decorating you’d like to do for the amount of icing. You can double, triple etc. the recipe below for as much or as little as you’d like. You can also add melted chocolate to make chocolate icing. To achieve similar decorating in the pictures I used a piping bag with a star tip.

Basic Buttercream Icing Recipe
1 1/2 cup sifted icing sugar
3 Tablespoons of soft butter
1-2 Tablespoons of whipping cream or milk
1/8 teaspoon vanilla extract

Using a hand mixer, whip sugar and butter together, add one tablespoon of whipping cream at a time. Add vanilla extract. Whip until light and fluffy.
Add more sugar to thicken icing, or more butter for a smoother icing.

Nutrition

Serving Size: per slice
Calories: 426
Sugar: 30.7g
Sodium: 192mg
Fat: 23.4g
Saturated Fat: 12g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 48.8g
Fiber: 2g
Protein: 7g
Cholesterol: 55mg

Find it online: https://bakingforfriends.com/cookie-cake/