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A giant chocolate chip cookie baked in a cake pan, yielding a soft, chewy center with golden, crispy edges, topped with vanilla frosting and sprinkles, perfect for sharing at parties or as a comfort dessert.

Ingredients

Scale
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup semi-sweet chocolate chips (plus more for sprinkling)
  • 1/4 cup rainbow sprinkles (plus more for sprinkling)
  • 1 cup vanilla frosting

Instructions

  1. Preheat oven to 350°F.
  2. Line a 9-inch round cake pan with parchment paper and spray the parchment lightly with cooking spray.
  3. In a large bowl, beat softened butter, packed brown sugar, and granulated sugar with a hand mixer until light and fluffy.
  4. Add the egg and beat until fully combined.
  5. Stir in the vanilla extract.
  6. Add all-purpose flour, baking soda, and kosher salt; mix on low speed until the dry ingredients are just combined, avoiding overmixing.
  7. Fold in semi-sweet chocolate chips and rainbow sprinkles until evenly distributed.
  8. Optional: chill the dough to solidify the butter and reduce spreading.
  9. Press the dough evenly into the prepared pan and smooth the top with a spatula or fingers; sprinkle extra chocolate chips and sprinkles on top if desired.
  10. Bake for 25 to 30 minutes, until edges are golden and set but the center is still soft with moist crumbs.
  11. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  12. Once cool, spoon frosting into a piping bag fitted with a large star tip or a zip-top bag with a corner snipped off; pipe a border or frost as desired; add more sprinkles if you like.
  13. Slice into wedges and serve.

Notes

Use a 9-inch cake pan for ideal thickness; an 8-inch pan can be used but may require additional baking time., Do not overbake to keep the center soft and chewy; a toothpick may come out with moist crumbs., Chilling the dough is optional and can help reduce spreading but is not necessary when pressed into the pan., Allow the cookie cake to cool completely before frosting to prevent the frosting from melting., Store leftovers wrapped at room temperature for 3-5 days; refrigerate frosted cake made with homemade buttercream., Flexible to swap chocolate chips with peanut butter chips, butterscotch chips, or white chocolate chips., Try different frostings or toppings like chocolate ganache glaze or sprinkles for variety.

Nutrition

Find it online: https://gingerbaking.com/this-giant-cookie-cake-is-better-than-any-birthday-cake/