Giant Bakery Style Chocolate Chip Cookie Cake
I remember the first time I tried a Giant Bakery Style Chocolate Chip Cookie Cake. I was at a friend’s birthday party, and I couldn’t believe such a simple dessert could taste so magical. The gooey chocolate chips melting in a tender, chewy cookie base had me swooning. Now, I want to share this deliciousness with all of you! Whether you’re celebrating something special or just want a delightful dessert to enjoy at home, this recipe is a crowd-pleaser. Let’s dive into this fantastic adventure of baking together!
What Is Giant Bakery Style Chocolate Chip Cookie Cake?
A Giant Bakery Style Chocolate Chip Cookie Cake is just what it sounds like: a big, beautifully baked cookie that’s perfect for sharing or indulging all on your own! It’s like the lovechild of a classic chocolate chip cookie and a cake, combining the best elements from both worlds. Imagine a soft, large cookie that’s slightly chewy on the edges and wonderfully gooey in the center. You can customize it with your favorite flavors or toppings, making each one unique. Trust me! Once you make this, your dessert game will never be the same.
Ingredients Overview for Giant Bakery Style Chocolate Chip Cookie Cake
Here’s what you’ll need to whip up this delightful cookie cake. Don’t worry; you can make some simple swaps if you don’t have everything on hand!
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Unsalted Butter: This is your base fat. Room temperature butter makes for a soft and rich texture. If you’re out of butter, coconut oil or margarine works.
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Brown Sugar: This adds moisture and depth. Light brown sugar is perfect, but dark can be a delightful substitute for a more caramel-like flavor.
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Granulated Sugar: You’ll need this for sweetness. If you’re looking for a healthier option, coconut sugar is a great alternative, though it may affect the color slightly.
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Egg: This helps bind everything together. If you’re vegan, try a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
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Vanilla Extract: A must for flavor! Use pure vanilla for the best taste, but imitation can work in a pinch.
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All-Purpose Flour: This is the backbone of your cookie. You can use whole wheat flour for a healthier twist, but it will alter the texture a bit.
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Baking Soda: This gives the cookie its classic lift. If you’re out, baking powder can work as a substitute, but use a bit more.
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Salt: Just a pinch enhances all the other flavors and balances the sweetness—it’s essential!
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Chocolate Chips: The star of the show! Semi-sweet chocolate is traditional, but milk or dark chocolate can easily take its place for a different flavor profile.
Step-by-Step Instructions for Giant Bakery Style Chocolate Chip Cookie Cake
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Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Don’t forget to grease a 9-inch round cake pan or line it with parchment paper for easy removal later.
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Cream the Butter and Sugars: In a mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar until it’s light and fluffy. This process will take about 3-5 minutes.
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Add the Egg and Vanilla: Next, mix in the egg and vanilla extract until well combined.
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Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
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Fold in Chocolate Chips: Gently fold in those delightful chocolate chips.
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Bake: Pour the cookie dough into your prepared cake pan, spreading it evenly. Bake for about 20-25 minutes, or until the edges are golden brown and the center looks slightly underbaked.
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Cool and Serve: Allow it to cool in the pan for about 10 minutes before transferring to a wire rack. Once cooled, you can slice it up into wedges—just like a cake!
Serving Suggestions
This Giant Bakery Style Chocolate Chip Cookie Cake is perfect on its own but could be even more delightful with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Why not serve it with a dollop of whipped cream and fresh berries? Or perhaps with a cup of coffee for a comforting afternoon treat? You can really play around with serving styles. Don’t be afraid to get a little creative!
Tips for the Perfect Giant Bakery Style Chocolate Chip Cookie Cake
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature to ensure even mixing.
- Don’t Overmix: Once you combine the wet and dry ingredients, mix until just combined for a light, tender cookie.
- Cool Properly: Allow the cookie cake to cool completely for the best texture.
- Customize: Feel free to add nuts, dried fruits, or swap in different chocolate varieties!
- Storage: Keep any leftovers in an airtight container at room temperature for up to a week (if it lasts that long).
Q&A Section
1. Can I use whole wheat flour?
Absolutely! Just know that it will give the cookie a different texture and a slightly nuttier flavor.
2. How do I know when it’s done baking?
Look for golden edges with a soft center. If it seems too gooey, it needs a few more minutes.
3. Can I make this cookie cake ahead of time?
Yes! Make it a day in advance and store it covered. It tastes just as delicious the next day.
4. Is there a gluten-free option?
You can use a gluten-free all-purpose flour blend. Ideally, choose one that includes xanthan gum for the best texture.
Why You’ll Love It
You will fall head over heels for this Giant Bakery Style Chocolate Chip Cookie Cake! It’s so comforting and nostalgic. With each bite, you’ll be reminded of those classic chocolate chip cookies we all adore but in a fun, new format. Plus, it’s perfect for any occasion, and the best part is how easy it is to make. Everyone will be asking for your recipe!
What Happens Behind the Scenes
When I was creating this recipe, there were a few hiccups along the way. I overmixed the first batch, and it turned out tough—definitely not the dreamy gooeyness I was after. I realized that just like in life, sometimes you need to take it easy! After some trial and error, I nailed down the perfect recipe. Every bite is worth the effort! If you want to see more of my cooking adventures, check out my Pinterest page My Recipe Cast for more tasty inspirations.
I hope you enjoy baking this delightful Giant Bakery Style Chocolate Chip Cookie Cake as much as I did! Trust me, it’s bound to bring smiles and satisfaction to your home. Happy baking!
Giant Bakery Style Chocolate Chip Cookie Cake
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful giant cookie cake that combines the best elements of a classic chocolate chip cookie and a cake, perfect for sharing or indulging.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
- Add the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips gently.
- Pour the cookie dough into the prepared cake pan, spreading it evenly and bake for about 20-25 minutes or until the edges are golden brown and the center looks slightly underbaked.
- Let it cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, slice it into wedges.
Notes
Serve with vanilla ice cream, chocolate sauce, whipped cream, or fresh berries. Store leftovers in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg