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Giant Cookie Cake

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A delightful blend of cookie and cake that’s quick to prepare and loved by all ages, perfect for any celebration.

Ingredients

Scale
  • 1½ cups all-purpose flour (or swap half for whole-wheat pastry flour)
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup unsalted butter (room temperature)
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons pure vanilla extract
  • 1½ cups semi-sweet chocolate chips (or mix dark and milk chocolate)
  • ½ cup unsalted butter (softened, for frosting)
  • 2 cups powdered sugar (sifted)
  • 1–2 tablespoons whole milk or heavy cream (adjust as needed)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
  2. Whisk together flour, baking soda, and salt in a bowl.
  3. Beat butter with granulated and brown sugar until smooth.
  4. Add eggs and vanilla, then gradually fold in the dry mixture.
  5. Stir in chocolate chips, saving some for topping.
  6. Press dough into the prepared pan and bake for 18-22 minutes until golden at the edges.
  7. Cool fully.
  8. Beat the frosting ingredients until spreadable, then spread it over the cooled cake.
  9. Decorate as desired.

Notes

Store leftover cake in an airtight container. Cake stays fresh at room temperature for two days or refrigerated for up to five days.

Nutrition

Find it online: https://voxrecipes.com/cookie-cake-recipe/