Print

Giant Thanksgiving Chocolate Chip Cookie Cake

Giant Thanksgiving Chocolate Chip Cookie Cake - featured image
Print Recipe

A giant, golden-brown chocolate chip cookie cake that’s perfect for Thanksgiving dessert. It’s quick, easy, and feeds a crowd with crispy edges, a soft chewy center, and melty chocolate in every bite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 cups semi-sweet chocolate chips
  • 1/4 cup mini chocolate chips or chocolate shavings (optional, for topping)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven. Line a 12-inch pizza pan with parchment paper or lightly grease it with non-stick spray.
  2. Melt the butter in a small microwave-safe bowl in 30-second bursts, stirring in between, until fully melted. Let it cool for 2-3 minutes.
  3. In a large mixing bowl, combine the melted butter with brown sugar and granulated sugar. Whisk vigorously for about 1 minute until smooth and slightly thickened.
  4. Add the eggs one at a time, whisking well after each addition. Then add vanilla extract and whisk until glossy and pale yellow.
  5. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
  6. Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon or silicone spatula until just combined. Do not overmix.
  7. Fold in the chocolate chips until evenly distributed. If the dough feels too soft, refrigerate for 10 minutes.
  8. Transfer the dough to the prepared pan and press into an even layer, about 1/2-inch thick, reaching the edges.
  9. Bake for 18-22 minutes, until the edges are golden brown and the center is just set. For a softer center, bake 18 minutes; for firmer, bake 22 minutes.
  10. Cool in the pan on a cooling rack for 10 minutes. If using parchment, lift the cookie cake out and transfer to the rack to cool completely.
  11. While still warm, sprinkle mini chocolate chips or chocolate shavings on top, and add a pinch of flaky sea salt if desired.
  12. Once completely cooled, slice into wedges using a sharp knife or pizza cutter. Serve at room temperature or slightly warm.

Notes

Melted butter is key for a dense, fudge-like texture. Use room temperature eggs for even mixing. Spoon and level flour to avoid a dry dough. Let the cookie cake cool completely before slicing to prevent crumbling. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter and dairy-free chocolate chips. For egg-free, use flax eggs. The cookie cake tastes even better the next day.

Nutrition

Keywords: chocolate chip cookie cake, Thanksgiving dessert, giant cookie, easy dessert, crowd-pleaser, holiday baking

Find it online: https://spoonmira.com/giant-thanksgiving-chocolate-chip-cookie-cake/