Chocolate Chip Cookie Cake

By Yossy Arefi

Published July 2, 2024

  • Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
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Total Time
45 minutes, plus 40 minutes’ cooling
Prep Time
5 minutes
Cook Time
40 minutes, plus 40 minutes’ cooling
Rating
5(207)
Comments
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Malls have been declining in number since their peak in the 1980s, but, before losing their cultural significance, they helped make the cookie cake the frosted icon it is today. Created by Michael Coles and Arthur Karp in 1977 (not by Mrs. Fields, which was founded the same year), the cookie cake was first sold in Atlanta malls by their company, Great American Cookies. In this cookie cake, browned butter gives the cookie extra toasty, nutty flavor, and the extra egg yolk makes it chewy and tender. Don’t skimp on the chocolate chips; you can use semisweet or bittersweet morsels or a combination of both. This recipe calls for a cookie cake pan, which is a round pan that is about ½-inch deep. You can also bake this in a 10-inch round cake pan lined with parchment paper, increasing the baking time to 25 minutes or so. Malls might be closing left and right, but this food court-style giant chocolate chip cookie cake will never go out of style.

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Ingredients

Yield:12 to 16 servings

  • 10 tablespoons/142 grams unsalted butter, plus more for greasing the pan

  • ¾ cup/165 grams light brown sugar

  • ¼ cup/50 grams granulated sugar

  • 1 large egg plus 1 egg yolk, cold from the fridge

  • 2 teaspoons vanilla extract

  • 1 teaspoon kosher salt (such as Diamond Crystal)

  • ¼ teaspoon baking powder

  • ¼ teaspoon baking soda

  • 1 ½ cups/190 grams all-purpose flour

  • 1 cup/170 grams semisweet or bittersweet chocolate chips

  • Flaky salt (optional)

  • Vanilla buttercream, for decorating

  • Sprinkles, for decorating

Ingredient Substitution Guide
Nutritional analysis per serving (12 to 16 servings)

34 grams carbs; 45 milligrams cholesterol; 252 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 1 gram fiber; 134 milligrams sodium; 3 grams protein; 22 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Grease an 11- or 12-inch cookie cake or pizza pan with butter.

  2. Step 2

    Brown the butter: Melt 8 tablespoons/113 grams butter in a medium saucepan over medium heat. Being careful to not let it burn, stir constantly until all of the milk solids turn golden and the butter has a nutty fragrance, 4 to 5 minutes.

  3. Step 3

    Transfer the hot brown butter to a large bowl, then cut the remaining 2 tablespoons butter into cubes and add to the bowl to melt. Add the brown sugar and granulated sugar and whisk to combine, then whisk in the whole egg and egg yolk, vanilla and salt.

  4. Step 4

    Whisk in the baking powder and baking soda, then fold in the flour with a rubber spatula. When a few streaks of flour remain, fold in the chocolate chips.

  5. Step 5

    Transfer the batter to the pan, smoothing the top. Sprinkle on a bit of flaky salt, if desired.

  6. Step 6

    Bake for 12 to 15 minutes or until set on the edges and still slightly soft in the center.

  7. Step 7

    While the cookie bakes, make the buttercream.

  8. Step 8

    Cool cookie cake completely before turning out onto a cooling rack and Inverting onto a serving plate. Decorate with buttercream and sprinkles.

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Ratings

5 out of 5
207 user ratings
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Comments

Didn’t use pasta…

I followed the directions exactly (including the addition of the flake salt on top) except that I made whipped cream instead of the butter cream. It was very good and a hit at our dinner with friends (although they said it was basically a blondie). The only change I will make going forward is that I think it would be even better with pecans. I used a 12” spring form pan but I think this could be made in anything that’s close to that size.

Nick R.

@MB I used a 12” cast iron skillet with buttered parchment paper! Cooking time was around 25 min for me, but it could be less if I opened the oven less.

Burghanite

Excellent recipe. The brown butter elevates the cake. Followed exactly and baked in a 9” spring form pan about 17 min. After cooling I reattached the spring form, topped the cake with softened vanilla bean ice cream and then a layer of dark chocolate ganache and flaky salt. We still have a mall with a cookie store, so I needed to up the game.

FN

This was phenomenal and a huge hit! I used a 12” cast iron and it came out neatly - just lightly applied baking spray and loosened with an offset spatula after cooking and flipped upside down. I also chilled the dough for 20 minutes before baking to help it become firm

Kristen

How far in advance can this be made?

Gloria

Can this be made into 7” or 8” layers, filled then stacked the layers like a cake? Or is the cookie too soft?

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