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Gallery Giant Chocolate Chip Cookie Cake Recipe Summary Servings: 16

Ingredients Ingredient Checklist 4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 6 tablespoons unsalted butter, softened 1 1/2 cups packed light brown sugar 3/4 cup granulated sugar 3 teaspoons pure vanilla extract 2 large eggs, plus 2 egg yolks 3/4 cup heavy cream 3 cups semisweet chocolate chips 40 ounces (5 packages) cream cheese, room temperature 1/2 cup confectioners’ sugar

Cook’s Notes To make an even circle of batter, trace an 8-inch plate on the underside of the parchment paper.

Gallery Giant Chocolate Chip Cookie Cake

Recipe Summary Servings: 16

Giant Chocolate Chip Cookie Cake

Giant Chocolate Chip Cookie Cake

Giant Chocolate Chip Cookie Cake

Recipe Summary Servings: 16

Recipe Summary

Servings: 16

Servings: 16

16

Ingredients

Ingredients

  • 4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 6 tablespoons unsalted butter, softened 1 1/2 cups packed light brown sugar 3/4 cup granulated sugar 3 teaspoons pure vanilla extract 2 large eggs, plus 2 egg yolks 3/4 cup heavy cream 3 cups semisweet chocolate chips 40 ounces (5 packages) cream cheese, room temperature 1/2 cup confectioners’ sugar

Directions

Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl. Put butter and brown and granulated sugars into mixer bowl; mix on medium until pale and fluffy. Mix in vanilla, eggs, and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with the cream. Stir in chocolate chips.

For each of the 5 layers, drop 1 level cup batter onto center of a baking sheet lined with parchment (keep unbaked dough refrigerated). Using a small offset spatula, spread into an 8-inch circle. Bake until edges are pale golden brown, about 12 minutes. Remove from oven. Use offset spatula to reshape circle. Return to oven; bake until edges are golden brown, 8 to 10 minutes more. Transfer to wire rack; let cool. Can be stored airtight up to 1 day.

Mix cream cheese and confectioners’ sugar in clean mixer bowl on medium-high speed until pale and fluffy. Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or up to 4 hours. Serve at room temperature.

Cook’s Notes To make an even circle of batter, trace an 8-inch plate on the underside of the parchment paper.

Cook’s Notes

To make an even circle of batter, trace an 8-inch plate on the underside of the parchment paper.

Reviews (7)

 Add Rating & Review     133 Ratings   5 star values:        36    4 star values:        38    3 star values:        41    2 star values:        13    1 star values:        5

Reviews (7)

Add Rating & Review     133 Ratings   5 star values:        36    4 star values:        38    3 star values:        41    2 star values:        13    1 star values:        5

Add Rating & Review

133 Ratings 5 star values: 36 4 star values: 38 3 star values: 41 2 star values: 13 1 star values: 5

133 Ratings 5 star values: 36 4 star values: 38 3 star values: 41 2 star values: 13 1 star values: 5

133 Ratings 5 star values: 36 4 star values: 38 3 star values: 41 2 star values: 13 1 star values: 5

  • 5 star values: 36 4 star values: 38 3 star values: 41 2 star values: 13 1 star values: 5

    Martha Stewart Member     Rating: Unrated       06/12/2012   it looks good and taste good too!! Luv it  

Martha Stewart Member     Rating: Unrated       01/15/2009   I made this torte about a couple years ago and loved it! That said, I highly recommend NOT using the icing in the recipe. Instead I used a recipe for whipped cream cream cheese icing and it was marvelous. I didn't use more than a package of cream cheese which I beat really well with the sugar than folded it in to the whipped cream.  

Martha Stewart Member     Rating: Unrated       09/24/2008   This turned out great. I followed other recommendations for frosting, and only used 4 pkg crm cheese (still lots!), 1 tsp vanilla and icing sugar to taste (much more than 1/2 cup). To shape cookie circles, after trying to spread dough, I put it between parchment and wax papers (with the circle drawn on the bottom) and rolled it out with a rolling pin. Was way easier and faster, (some choc chips got a bit crushed, but not enough to look bad) Would definitely make again! Very rich -- serve small!  

Martha Stewart Member     Rating: Unrated       07/24/2008   I made this and it was a huge hit. My complaint was that there was way too much frosting and I had to add powdered sugar and vanilla to it to taste good. at http://dozenflours.com/2008/06/jeffs-behemoth-chocolate-chip-cookie.html  

Martha Stewart Member     Rating: Unrated       06/29/2008   I made this for my brother-in-law's birthday since he likes cheesecake and chocolate chip cookies. After reading whitnmart's comment, I added an extra cup of confectioners sugar to the cream cheese filling; but it was still too rich/not sweet enough, it didn't go over very well. I'm undaunted I will try this again but i will try something different with the filling. Sidenote: I personally really liked it. It says to serve at room temp but I liked it cold so the cream cheese is firm.  

Martha Stewart Member     Rating: Unrated       02/21/2008   My husband made this for a men's cake bake. He won 2nd place grand prize with it.  

Martha Stewart Member     Rating: Unrated       01/17/2008   Even though the cake looked AMAZING. I thought the frosting was terrible!! I looked up other cream cheese frosting recipes, after the fact, and found they all called for at least 2 cups of sugar. The cake basically was cookies with cream cheese. Yuck. If I'd do this again I would definitely use a different frosting recipe.

    Martha Stewart Member

    Rating: Unrated 06/12/2012

it looks good and taste good too!! Luv it

Rating: Unrated

Rating: Unrated 01/15/2009

I made this torte about a couple years ago and loved it! That said, I highly recommend NOT using the icing in the recipe. Instead I used a recipe for whipped cream cream cheese icing and it was marvelous. I didn’t use more than a package of cream cheese which I beat really well with the sugar than folded it in to the whipped cream.

Rating: Unrated 09/24/2008

This turned out great. I followed other recommendations for frosting, and only used 4 pkg crm cheese (still lots!), 1 tsp vanilla and icing sugar to taste (much more than 1/2 cup). To shape cookie circles, after trying to spread dough, I put it between parchment and wax papers (with the circle drawn on the bottom) and rolled it out with a rolling pin. Was way easier and faster, (some choc chips got a bit crushed, but not enough to look bad) Would definitely make again! Very rich – serve small!

Rating: Unrated 07/24/2008

I made this and it was a huge hit. My complaint was that there was way too much frosting and I had to add powdered sugar and vanilla to it to taste good. at http://dozenflours.com/2008/06/jeffs-behemoth-chocolate-chip-cookie.html

Rating: Unrated 06/29/2008

I made this for my brother-in-law’s birthday since he likes cheesecake and chocolate chip cookies. After reading whitnmart’s comment, I added an extra cup of confectioners sugar to the cream cheese filling; but it was still too rich/not sweet enough, it didn’t go over very well. I’m undaunted I will try this again but i will try something different with the filling. Sidenote: I personally really liked it. It says to serve at room temp but I liked it cold so the cream cheese is firm.

Rating: Unrated 02/21/2008

My husband made this for a men’s cake bake. He won 2nd place grand prize with it.

Rating: Unrated 01/17/2008

Even though the cake looked AMAZING. I thought the frosting was terrible!! I looked up other cream cheese frosting recipes, after the fact, and found they all called for at least 2 cups of sugar. The cake basically was cookies with cream cheese. Yuck. If I’d do this again I would definitely use a different frosting recipe.

All Reviews for Giant Chocolate Chip Cookie Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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