This Ultimate Giant Cookie Cake is a massive chocolate chip cookie baked to perfection and decorated with three delightful frostings: cookie dough frosting, whipped chocolate buttercream, and classic American buttercream. The cookie itself is soft and tender, making it delicious on its own, but the addition of three different frostings takes it to a whole new level of indulgence. It’s like enjoying three desserts in one, perfect for serving a crowd at your next gathering!
Ingredients & Substitutions
Flour: We use all-purpose flour in this cookie cake for a perfect texture.
Cornstarch: Adding cornstarch enhances the overall softness and tenderness of the cookie cake.
Butter: It’s recommended to use unsalted butter throughout the recipe. If you only have salted butter, consider reducing or omitting additional salt to balance the flavors.
Chocolate Chips: Semisweet chocolate chips are used in both the cookie and the cookie dough frosting. Feel free to substitute with milk chocolate chips if that’s your preference or what you have on hand.
Frostings: Using three different frostings—cookie dough frosting, American buttercream, and chocolate buttercream (made by adding cocoa powder to the American buttercream)—gives this cookie cake a variety of flavors. You can choose to use just one or two frostings if you prefer.
Can I Make This Ahead of Time?
Absolutely! You can prepare all three frostings in advance. Store them in airtight containers in the refrigerator for up to one week. When you’re ready to use them, let them come to room temperature and then whip them until they’re fluffy. The cookie dough can also be frozen for up to three months, making it convenient to plan ahead.
Can I Use a Different Pan?
Yes, you can use a different pan as long as it’s round. A great alternative is a pizza pan with a lip, which maintains the circular shape that’s perfect for parties and serving a large crowd.
How to Store the Cookie Cake
Room Temperature: If you plan to enjoy the cookie cake within two days, store it in an airtight container at room temperature.
Refrigeration: For longer storage, keep it in the refrigerator for up to one week.
Can I Freeze a Cookie Cake?
Yes! To freeze:
- Cut the cookie cake into 12 pieces.
- Place the frosted pieces on a sheet pan and freeze for about one hour until solid.
- Transfer the frozen pieces to a freezer-safe container, label, and date it.
- Store in the freezer for up to three months.
- When ready to enjoy, thaw at room temperature.
Tip: You can also freeze the cookie cake without frosting.
Ingredients
Cookie Cake
- 2¼ cups (280 g) all-purpose flour
- 1½ teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (1½ sticks / 170 g) unsalted butter, melted and cooled slightly
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (170 g) semisweet chocolate chips
Cookie Dough Frosting
- ⅓ cup (70 g) light brown sugar, packed
- ¼ cup (½ stick / 60 g) unsalted butter, room temperature
- ⅓ cup (40 g) all-purpose flour*
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
- ¼ cup (60 ml) whole milk
- ¼ cup (50 g) semi-sweet mini chocolate chips
American Buttercream Frosting
- 1 cup (2 sticks / 230 g) unsalted butter, room temperature
- 4 cups (500 g) confectioners’ sugar, sifted
- 1 pinch kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon (15 ml) whole milk
Chocolate Buttercream Frosting
- ½ recipe American Buttercream Frosting (about 1½ cups)
- 2 tablespoons cocoa powder
Instructions
Cookie Cake
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Line the bottom of a 12-inch (30 cm) round cake pan** or oven-safe skillet with parchment paper in a criss-cross pattern.
Prepare Dry Ingredients:
In a large mixing bowl, combine flour, cornstarch, baking soda, and salt. Set aside.
Prepare Wet Ingredients:
In a medium bowl, mix together the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
Combine Wet and Dry Mixtures:
Add the wet ingredients to the dry ingredients. Stir until just combined.
Fold in ¾ cup of the chocolate chips.
Press Dough into Pan:
Press the dough evenly into the prepared pan.
Sprinkle the remaining ¼ cup of chocolate chips on top.
Bake:
Bake for 18-20 minutes, or until the edges are golden brown.
Cool:
Allow the cookie cake to cool completely in the pan (about 1 hour).
While it cools, prepare the frostings.
Cookie Dough Frosting
Cream Butter and Sugar:
In the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar and butter on medium speed until smooth and creamy.
Add Dry Ingredients:
Mix in the flour, vanilla extract, and salt until fully combined.
Incorporate Milk:
With the mixer on low speed, add the milk, one tablespoon at a time, until fully incorporated.
Add Chocolate Chips:
Remove the bowl from the mixer.
Fold in the mini chocolate chips by hand.
American Buttercream Frosting
Cream Butter and Sugar:
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, confectioners’ sugar, salt, and vanilla extract.
Start mixing on low speed until the sugar is incorporated with the butter.
Whip Until Fluffy:
Increase the speed to high and beat until smooth and fluffy, about 2 minutes.
Adjust Consistency:
Add the milk, one teaspoon at a time, until the frosting reaches your desired consistency.
You should have about 3 cups of frosting.
Divide Frosting:
Divide the frosting equally in half, placing one half into a separate bowl. You’ll use this half to make the chocolate buttercream.
Chocolate Buttercream Frosting
Add Cocoa Powder:
To one half of the American buttercream frosting, add the cocoa powder.
Mix Until Combined:
Mix until the cocoa powder is fully incorporated and the frosting is smooth.
Frosting the Cookie Cake
Cut the Cookie Cake:
Once the cookie cake is completely cooled, cut it into 12 equal wedges.
Pipe the Frostings:
Using a piping bag with a #32 tip (or your preferred tip), pipe the first frosting onto every third wedge.
Repeat the process with the remaining two frostings, so that each wedge has a different frosting.
Notes
Heat-Treating Flour: If you prefer, you can bake the flour used in the cookie dough frosting at 350°F (175°C) for 10 minutes before using to eliminate any potential bacteria.
Alternate Pan Option: Stick to a round pan for the best results. A pizza pan with a lip is an excellent choice to maintain the circular shape ideal for serving a crowd.
