Giant Chocolate Chip Cookie Cake

I’m a huge sucker for my little nephew. We have back to back birthdays in late October to early November, so we had a birthday bash just yesterday for my nephew, my oldest daughter and my cousin.  Naturally, I asked my little nephew what kind of a birthday cake he wanted.  He wasn’t sure, but he said he really liked chocolate chip cookies.  Hmmmm,  after looking through my cake recipes nothing spoke to me.  Then I started to look for chocolate cookie recipes online and found this glorious recipe from Emeril Lagasse.  I’m not a true cookie person, but hey, anything for my little nephew!  The original recipe called for 2 sticks of butter, but I reduced to 1-1/2 sticks; I omitted all nuts (because my daughter is allergic to nuts) and bypassed on the garnish (trust me, with sugar, butter and 2 types of chocolate chips this cake is sweet and rich enough!). 

(really happy with the moist cookie/cake texture, and the edges were crispy too)
(kind of dark, but you see the cookie cake with candles and 3 of my beloved beautiful birthday people)

  • 1-1/2 sticks (3/4 cup; 172 gr)  unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups bittersweet chocolate chips
  • 3/4 cup white chocolate chips
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup chopped toasted walnuts
  • Confectioners’ sugar, for garnish
  • Sweetened cocoa, for garnish
  • Sweetened whipped cream, accompaniment


Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.
In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.
In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan – I used a regular pizza pan (make sure to leave 1-2 inches around to give room for expansion)


and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.


To serve, sift confectioners’ sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side.

My opinion: Like I said, this cookie is sweet and rich, definitely a special treat.  My cousin said, “oh my gosh, this tastes like it’s store bought! it tastes soooooo good”  then my other daughter said, “noooo, it tastes better than store bought!”   Even though the butter was reduced in this recipe, I made sure to use high quality chocolate chips (for both semi-sweet and white), seriously, it makes a difference. 

It was soft and moist towards the center and more crisp on the outer edge (just like cookies!).  My husband also took some into his work and shared with co-workers and apparently they ate it all up!  If you love cookie, or if you have children’s birthday coming up, this is a great “cake”!  My nephew had a big grin on his face as he ate this.  I’m so happy.   Even though I didn’t decorate, you can do all sorts of decoration on this cake.  Be creative, go wild!!


2 thoughts on “Giant Chocolate Chip Cookie Cake

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