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I really think this Ridiculously Easy Chocolate Chip Cookie Cake recipe needs its own business card. Anytime I make it for parties, people ALWAYS ask for the recipe.
If you follow me on Facebook or Instagram, you may know by now that every holiday, potluck, party and family birthday celebration stars this Easy Chocolate Chip Cookie Cake. What started out as a birthday tradition for Superhubby who loves chocolate chip cookies, this cookie cake is now requested by my oldest son (a.k.a He Who Does Not Like Birthday Cake), my middle son (a.k.a. He Who Does Not Like Chocolate) and my youngest son (a.k.a He Who Takes After Me and Eats Any Sweets in Sight) for each of their birthdays too.
You may think we lack variety, but this easy chocolate chip cookie cake is awesome and so easy peasy to make. Why should I bother making anything else? Cooking with Rheumatoid Arthritis is a challenge in itself with my deformed hands and painful feet, so why make dozens of little cookies when I can mix the batter in one mixing bowl, throw it on one big pizza pan and get one GIANT cookie cake in less than 30 minutes total?
I usually use a mix of Ghirardelli semi-sweet chocolate chips* and Ghiradelli milk chocolate chips*. The chips are larger than other brands so it makes the dough more dense. But you get big delicious warm gooey chunks of chocolate and that is a good thing, my friend.
Be sure to line the pizza pan* with parchment paper* (it makes cutting and cleanup a whole lot easier). I spread out the dough as thin as I can using a spatula* to get those chunky chocolate chips to within an inch of the edge of the pizza pan. Just look at all that chocolately goodness.
There’s nothing like the smell of homemade chocolate chip cookies baking in the oven except when it’s one giant cookie with extra gooey chocolate. Good luck keeping the family out of the kitchen or in my case, the youngest from trying to sneak a taste.
I originally used Emeril’s Giant Chocolate Cookie Cake recipe and included all the nuts and various chocolate chips required. Over the years, the nuts have disappeared and I just added more chocolate. The more chocolate, the better…am I right?
I ALWAYS keep two bags of chocolate chips and icing in my pantry, in case there’s an emergency cookie cake situation…and yes, they do happen! This past week, Superhubby had his holiday potluck and I was stuck inside waiting for the heat repairman to finish fixing our heat, so I made this holiday cookie cake while I waited.
Decorate it any way you choose. I usually buy premade Betty Crocker cupcake icing* and pipe it on once the cookie cake has cooled completely. I usually do pretty simple designs but my oldest son came up with this ingenious solution to get a more complicated, custom design.
We wanted to do with a zombie with a Santa hat for a friend’s holiday party. First, my son drew the design on a piece of wax or parchment paper. Then he used a toothpick to poke holes through the paper and a little through the cake to outline the design and where the colors changed.
When all the lines are poked, remove the paper and fill in the sections with icing. And voila, we got a Zombie Santa!
Store and Serve
Once cooled completely, I cover tightly with foil or if you have two pizza pans*, Superhubby came up with the ingenious idea to invert a clean one on top of the cooked one and then wrap both together in foil. It protects the frosting better from getting squished.
I use a good pizza cutter* to cut through the cake. Once it’s served, cut up the rest and store the cookie in an airtight container*. If you have to stack the cookie in two layers, then put a piece of parchment paper from the pan in between the layers so they don’t stick together. Or try a Wilton Cake Caddy* , I’m putting one of my wish list so my cookie cake stays fresher longer and I can protect it from curious, impatient little tasters.
I’m happy to share our family approved tried and true Ridiculously Easy Chocolate Chip Cookie Cake recipe with you. As you can see, I make it a lot! Try it out and tell me how you like it!
- 2 sticks unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 cups + 2 tablespoons all-purpose unbleached flour
- 1 teaspoon baking soda
- ½ teaspoon salt (I use Kosher)
- 1½ teaspoons pure vanilla extract
- 3 cups chocolate chips (I mix Ghirardelli semi-sweet and milk chocolate chips)
- Icing and decorations
- Preheat the oven to 375 degrees Fahrenheit.
- Cover a 14-inch light colored pizza pan with parchment paper.
- In mixer bowl using paddle attachment, cream butter, brown sugar and white sugar together at moderately high speed. Add eggs one at a time and beat well after each addition.
- In a large mixing bowl, combine flour, baking soda and salt and mix with a whisk or a fork.
- Add dry ingredients slowly to butter/sugar mixture in mixer bowl and beat at a slow speed to mix.
- Add vanilla extract and mix again at a slow speed.
- Fold in chocolate chips.
- Use a rubber spatula to spread cookie dough on pizza pan covered with parchment paper. Spread as evenly as you can and to within about an inch of the pan edge.
- Bake for 20-25 minutes until cookie is a little soft in the middle but toothpick comes out clean, edges will be crisper (mine takes just 20 minutes).
- Cool in the pan for 10 minutes, transfer to a wire rack if possible to cool complete.
- Decorate as desired once cookie cake is completely cooled.
- Store in a cake container or cover tightly with aluminum foil before serving.
Pin for Later
Have you ever tried to make a cookie cake? What is your favorite birthday treat?
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