Oh, let me tell you about the joy of baking this giant chocolate chip cookie cake! Seriously, it’s the ultimate comfort dessert that brings back all those warm, fuzzy memories of family gatherings and lazy weekends. The moment you pull it out of the oven, the aroma of melted chocolate and buttery goodness fills the air, and trust me, it’s pure bliss! This cake is not just any dessert; it’s a must-try for birthdays, celebrations, or even just a cozy night in. I mean, who wouldn’t want a giant cookie that’s soft in the center and slightly crispy around the edges? Grab your favorite ice cream to serve alongside, and you have yourself a party on a plate! So, roll up those sleeves, and let’s get baking!
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups chocolate chips
How to Prepare a Giant Chocolate Chip Cookie Cake
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures your cake bakes evenly and comes out perfectly golden brown. So, go ahead and get that oven warming up while you prep your ingredients!
Mix Dry Ingredients
In a medium bowl, mix together 2 1/4 cups of all-purpose flour and 1/2 teaspoon of baking soda. This combo is going to give your cookie cake that perfect rise and chewiness we all love. Just whisk it together until well combined—easy peasy!
Cream the Butter and Sugars
Now, grab another bowl and let’s cream together 1 cup of softened unsalted butter, 3/4 cup of granulated sugar, 3/4 cup of packed brown sugar, and 1 teaspoon of salt. Use an electric mixer if you have one handy; it makes this part a breeze! Beat them until the mixture is light and fluffy. This step is key because it incorporates air into the batter, giving your cake that lovely texture.
Incorporate Wet Ingredients
Next up, add in 2 teaspoons of vanilla extract and 2 large eggs to your creamed mixture. Mix it all together until it’s beautifully combined. You want it to be smooth and creamy, so take your time here—this is where the magic begins!
Combine Dry and Wet Ingredients
Gradually add the dry flour mixture to the wet ingredients. I like to do this in parts, stirring gently until everything is just combined. Be careful not to over-mix—this could lead to a denser cake, and we want it soft and chewy!
Add Chocolate Chips
Now for the best part—fold in 2 cups of chocolate chips! I usually use a spatula for this to make sure the chocolate is evenly distributed without breaking any of those lovely chips. Trust me, you want every bite to be chocolatey and delicious!
Prepare the Cake Pan
Time to get your cake pan ready! Grease a 12-inch round cake pan with a little butter or non-stick spray. Then, spread your cookie dough evenly in the pan. Make sure to press it down gently with your hands or a spatula so it bakes evenly.
Bake the Cake
Pop that beauty into your preheated oven and bake for 25-30 minutes. You’ll know it’s done when the edges are golden brown and the center looks set (but still a little soft). Trust me, the smell wafting from your oven will have everyone gathering around!
Cooling and Serving
Once it’s out of the oven, let your giant cookie cake cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling time is crucial because it helps the cake set up nicely. And oh, can I suggest serving it warm with a scoop of ice cream? It’s pure heaven!
Why You’ll Love This Recipe
Oh my goodness, where do I even start? This giant chocolate chip cookie cake is such a crowd-pleaser! First off, it’s incredibly easy to whip up, making it perfect for both novice bakers and seasoned pros. You don’t need any fancy techniques—just a few bowls and a mixer, and you’re good to go!
The flavor is out of this world! Imagine biting into a soft, warm cookie loaded with melty chocolate chips. It’s the kind of dessert that makes your taste buds dance! Plus, since it’s a giant cake, it’s perfect for sharing at birthdays, potlucks, or family gatherings. You’ll definitely impress your friends and family with this show-stopper!
And let’s not forget the sheer joy of serving it warm with a scoop of ice cream on top. The combination of textures—the gooey center, the slightly crispy edges, and the cold ice cream—is pure magic! Trust me, once you try this, it’ll become your go-to dessert for any occasion. You’ll be dreaming about it long after the last bite!
Tips for Success
Okay, let’s chat about some tips that’ll make your giant chocolate chip cookie cake turn out perfect every time! I’ve learned a few tricks along the way that I just have to share with you.
- Check Your Oven Temperature: Ovens can be tricky little beasts, and they don’t always heat evenly. I recommend using an oven thermometer to ensure it’s actually at 350°F (175°C) when you pop your cake in. It makes a world of difference!
- Don’t Skip the Creaming: When you cream your butter and sugars, make sure you really beat them until they’re light and fluffy. This step is essential for that lovely texture we all crave. It helps incorporate air into the batter, making your cake rise beautifully!
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start mixing. It helps everything blend together more smoothly, giving you that perfect batter consistency.
- Measure Flour Correctly: When measuring flour, be sure to spoon it into your measuring cup and level it off with a knife. Scooping directly from the bag can pack it down and lead to a denser cake.
- Mix Just Until Combined: I can’t stress this enough—don’t over-mix your dough after adding the flour! Mix just until everything is combined to keep that cookie cake nice and soft.
- Cool Before Serving: Patience is key! Letting your cookie cake cool for at least 10 minutes helps it set up nicely and makes it easier to slice without falling apart. Plus, it’s delicious warm!
- Customize Your Chips: Feel free to get creative with the chocolate chips! You can use dark chocolate, milk chocolate, or even throw in some nuts or caramel bits for an extra special twist.
With these tips, you’ll be well on your way to baking up the most amazing giant chocolate chip cookie cake that everyone will love. Happy baking!
Storage & Reheating Instructions
So, you’ve made this incredible giant chocolate chip cookie cake, and now you’ve got some leftovers—if that’s even a thing! First off, let me tell you, it’s best to store any leftovers in an airtight container. This keeps the cake fresh and prevents it from drying out. Just pop it in the fridge, and it should stay delicious for up to 5 days.
Now, if you want to enjoy that warm, gooey goodness again, reheating is super simple! Just slice a piece and pop it in the microwave for about 10-15 seconds. Keep an eye on it; you just want it warm enough for the chocolate to get all melty again. Pair it with a scoop of ice cream, and you’re in for a treat! If you’re feeling fancy, you can also reheat it in the oven at 350°F (175°C) for about 5-10 minutes. This way, you’ll get those lovely crispy edges back!
Trust me, whether it’s a late-night snack or an after-school treat, this cookie cake is just as delightful the next day. Enjoy every crumb!
Nutritional Information
Let’s talk about what you’re getting in each slice of this giant chocolate chip cookie cake! Now, keep in mind that these values are estimates, but they give you a pretty good idea of what you’re indulging in. Each slice, which is about one-twelfth of the cake, contains roughly:
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 200mg
- Carbohydrates: 42g
- Fiber: 1g
- Sugar: 20g
- Protein: 4g
This dessert is definitely a treat, but with all that buttery goodness and chocolatey richness, it’s worth every delicious bite! So, whether you’re sharing it at a party or enjoying a slice at home, just remember to savor it and enjoy the moment!
FAQ Section
Let’s tackle some of those burning questions you might have about making this giant chocolate chip cookie cake! I’ve got you covered!
Can I use a different type of flour?
Absolutely! You can use whole wheat flour for a nuttier flavor, or even gluten-free flour if you need a gluten-free option. Just make sure to check the conversion ratios since some flours can behave differently!
What if I don’t have brown sugar?
Don’t worry! You can substitute it with an equal amount of white sugar, but if you have molasses, mix 1 cup of granulated sugar with 1 tablespoon of molasses for a homemade brown sugar effect. It’ll add that rich flavor!
Can I add nuts or other mix-ins?
Yes, yes, and yes! Feel free to throw in some chopped nuts like walnuts or pecans, or even some M&M’s for a fun twist. Just keep the total mix-ins to about 2 cups so you don’t overwhelm the dough!
How do I know when it’s done baking?
Look for those lovely golden edges, and gently press the center—if it feels set but slightly soft, you’re in the sweet spot! It’ll continue to firm up as it cools.
Can I make this cookie cake in advance?
Definitely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a bit before spreading it in the pan to make it easier to work with.
What’s the best way to serve it?
Serving it warm with a scoop of ice cream is heaven! You can also drizzle some chocolate or caramel sauce on top for an extra indulgent treat. Trust me, it’s a show-stopper!
Can I freeze leftovers?
Yes, you can! Just slice the cake and wrap individual pieces in plastic wrap and then foil. Pop them in the freezer, and they’ll stay good for about 2 months. When you’re ready, thaw in the fridge and reheat as desired!
Got more questions? I’m always here to help! Happy baking!
Z nadrukami
Giant Chocolate Chip Cookie Cake: A Must-Try Dessert Delight
- Całkowity Czas: 45 minutes
- Ustępować: 12 servings 1x
- Dieta: Wegańskie
Opis
Giant chocolate chip cookie cake is a must try dessert.
Składniki
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups chocolate chips
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour and baking soda.
- In another bowl, cream butter, granulated sugar, brown sugar, and salt.
- Add vanilla and eggs to the mixture. Mix well.
- Gradually add the flour mixture. Stir until combined.
- Fold in chocolate chips.
- Spread the dough in a greased 12-inch round cake pan.
- Bake for 25-30 minutes or until golden brown.
- Let it cool before serving.
Uwagi
- Store leftovers in an airtight container.
- Serve with ice cream for an extra treat.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 20g
- Sód: 200mg
- Kwasy: 18g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 8g
- Tłuszcze trans: 0g
- Węglowodany: 42g
- Włókno: 1g
- Białko: 4g
- Cholesterol: 60mg
Słowa kluczowe: giant chocolate chip cookie cake, dessert, baking
