13in Big Chewy Chocolate Chip Cookie Cake
This big chewy chocolate chip cookie cake is easy to make for parties, kids, adults, and anyone who likes dense and chewy cookies. This recipe makes a soft chewy center with crisp edges, the perfect combination. Serve it as is or add buttercream frosting decorations and sprinkles!
Ingredients List
A cookie cake with an American buttercream border is the best combination! To make the border in this recipe, I use my American Buttercream recipe! For all your American buttercream questions, go check out that post!
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Unsalted butter
- Brown sugar (light or dark)
- Eggs
- Vanilla Extract
- Semi-sweet chocolate chips
- Powdered sugar
- Vanilla extract
- Whipping cream (or heavy cream)
This big chewy chocolate chip cookie cake can be baked in a 13 inch round pan. You might see this being labeled as a pizza pan. Whatever the pan is, make sure it has edges.
This can be made in a 9 x 13 pan, the cookie will be thicker (I’d call this a cookie sheet cake ?) And we can’t forget that to decorate the border, use a 1M piping tip and sprinkles!
Chocolate Chip Cookie Science
If you’re interested in why we add all brown sugar or an extra egg yolk to chocolate chip cookies, here’s a little more information.
Melted Butter
Not all recipes call for melted butter, so why this one?
Well, when you cream butter and sugar together, you are physically adding air which leads to rising and puffing dough. When you melt butter, you don’t need to whip it in the same way. This gets rid of the extra rise and results in dense and fudgy cookies!
Egg Yolks
Egg yolks are made up of lecithin and fat. These key components add flavor and texture into a chocolate chip cookie. They also alter your cookie doughs structure.
The yolks work against gluten development and aeration. The less aeration, the more dense, rich, and chewy a cookie.
But it’s about balance. You can’t go adding multiple egg yolks and expect the chewiest cookie. Egg whites are needed to add to the thick and puffiness of a cookie.
This recipe adds 2 eggs + 1 egg yolk to achieve a chewy and stable cookie.
Baking Soda
In this recipe, rising the dough will only come from the chemical agent, which is baking soda.
Baking soda needs an acid. In this recipe the acid is brown sugar (or the molasses). While baking soda will help dough rise in the oven, its not strong enough to prevent deflating once out of the oven. This purposeful deflate creates a denser and chewier cookie.
Cornstarch
This is a flavorless thickening agent. It works by softening the proteins in flour, resulting in a chewy cookie. It also absorbs liquid, but doesn’t develop its own gluten structure.
Cornstarch creates softness and helps prevent spreading, which can keep a cookie dense and chewy.
Sources (https://www.seriouseats.com/cookie-science-how-do-eggs-affect-my-cookies), (https://www.foodnetwork.com/how-to/packages/food-network-essentials/baking-powder-vs-baking-soda-whats-the-difference)
Watch the Video!
How to Make This Recipe (Photo Instructions)
Prep: Take out your eggs and egg yolk at least half hour before baking so they can reach room temperature. But remember, to reach room temp, it really depends on the temperature in your kitchen.
Preheat the oven to 350°F (180°C). Line a 13 inch round pan with parchment, that overhangs around the edges to lift out easier after baking. If you are serving in the pan or tray, parchment is not necessary.
Add the flour, cornstarch, baking soda, and salt into a medium sized bowl and whisk together. Set aside.
In a stand mixer with a whisk attachment or a large bowl with a handheld mixer, pour in the melted butter. Add the brown sugar and whip on medium speed until combined. I used all dark brown sugar for this bake which results in a slightly darker dough!
Add the eggs and vanilla extract and mix on medium speed until combined.
Add the dry ingredients and mix on medium speed until combine. Don’t over mix! Stir in the chocolate chips with a spatula. The dough will be soft.
Press the dough into the pan and place in the middle rack of the oven. Bake for 25 minutes or until the cookie looks golden brown. If baking in a 9 x 13 in pan, it may need 3-4 more minutes.
Let the cookie cool completely before trying to remove it from the pan. To decorate, cut a hole across the tip of a piping bag and add the Wilton 1M tip.
Decorate with colorful jimmy sprinkles. Your chewy chocolate chip cookie cake is ready to eat!
If you recreate anything, tag me on Instagram #alissasbakeshop
RECIPE CARD
Big Chewy Chocolate Chip Cookie Cake
Equipment
- 13 inch round pan
- If you don't have a round pan, you can use a 9 x 13 inch pan. The cookies will be slightly thicker. This can be cut into 24 squares. Optional
- Parchment paper Optional
Ingredients
Big Chewy Chocolate Chip Cookie Cake
- 2 ¾ cups all-purpose flour (330g)
- 1 ½ tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ sticks unsalted butter (melted) (171g)
- 2 cups packed brown sugar (light or dark) (450g)
- 2 eggs + 1 egg yolk Have at room temperature
- 2 tsp vanilla extract (or vanilla bean paste)
- 1 ½ semi-sweet chocolate chips (I use Nestle)
American Buttercream
- 2 sticks unsalted butter, room temperature (8 oz or 226g)
- 3 ¾ cups powdered sugar (469g)
- ¼ tsp salt
- 2 tsp vanilla extract
- 2 tbsp whipping cream (or heavy cream)
Instructions
Big Chewy Chocolate Chip Cookie Cake
- Preheat the oven to 350°F (180°C). Line a 13 inch round pan with parchment, that overhangs around the edges to lift out easier after baking. If you are serving in the pan, parchment is not necessary.
- Add the flour, cornstarch, baking soda, and salt into a medium sized bowl and whisk together. Set aside.
- In a stand mixer with a whisk attachment or a large bowl with a handheld mixer, pour in the melted butter. Add the brown sugar and whip on medium speed until combined.
- Add the eggs and vanilla extract and mix on medium speed until combined.
- Add the dry ingredients and mix on low speed. Stop once the ingredients are combined. Stir in the chocolate chips with a spatula.
- Press the dough evenly into the pan and place in the middle rack in the oven. Bake for 22-24 minutes or until the cookie looks golden brown. If baking in a 9 x 13 in pan, it may need 3-4 more minutes.
- Let the cookie cool completely before trying to remove it from the pan or decorate with buttercream.
- The cookie will stay fresh at room temperature for five days if covered with tinfoil or in an airtight container.
American Buttercream
- Equip the paddle attachment to your stand mixer. Or use a hand mixer. Add the softened butter in the bowl of a stand mixer and beat on high speed for one minute.
- Add 1 cup of powdered sugar and mix on low for 30 seconds. Continue to add powdered sugar one cup at a time to avoid sugar clouds. After all the powdered sugar is all added, scrape down the bowl with a spatula.
- Add the salt, vanilla, and whipping cream and mix everything on medium speed for two minutes. Then, change the speed to low and mix for 5 minutes.
- After 5 minutes, if the buttercream is too stiff, add 1 tbsp of additional whipping cream and mix on low. Continue to add whipping cream until it looks smooth and silky but not wet.
- *Optional* Mix the frosting on low for an additional 5 minutes. This helps eliminate air bubbles, lightens the color, and makes the frosting creamier, silky, and easier to pipe.
Notes
- If the edges are getting too dark, make sure to place your pan in the middle of the oven. You can also covered the edges with tinfoil.
- The cookie will stay fresh at room temperature for five days if covered with tinfoil or in an airtight container.
- Other add ins: walnuts, sprinkles
Nutrition
Nutrition information is automatically calculated, and should be used as an approximation.
