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Giant Bakery Style Chocolate Chip Cookie Cake
Oh my goodness, let’s talk about this Giant Bakery Style Chocolate Chip Cookie Cake! Imagine a soft, chewy cookie that’s big enough to share, yet you might just want to keep it all to yourself. This delightful treat is perfect for any occasion, whether you’re celebrating a birthday, having a little get-together, or simply satisfying that sweet tooth. I can’t wait to walk you through this fabulousness!
What Is a Giant Bakery Style Chocolate Chip Cookie Cake?
A Giant Bakery Style Chocolate Chip Cookie Cake is essentially a huge cookie baked in a cake pan, bringing all the yummiest elements of a classic chocolate chip cookie into one giant, shareable dessert. It’s got that perfect combination of crispy edges and a soft, gooey center, just like your favorite bakery version. Trust me, once you take a bite, you’ll be totally hooked on this cookie cake goodness.
Ingredients Overview for Giant Bakery Style Chocolate Chip Cookie Cake
Before we dive in, let’s gather everything we need. The best part? Most of these ingredients are staples in your pantry. Here’s what you’ll need:
- All-purpose flour: This is the backbone of your cookie cake, giving it structure.
- Baking soda: Helps the cake rise and creates a lovely texture.
- Salt: Balances sweetness and enhances flavor.
- Unsalted butter: Use softened butter for a rich, creamy taste and texture.
- Brown sugar: Adds moisture and that signature caramel flavor.
- Granulated sugar: Sweetness right where you want it.
- Egg: Binds everything together and adds richness.
- Vanilla extract: A splash brings out all the delicious flavors.
- Chocolate chips: Go for semi-sweet or milk chocolate, depending on your sweet spot.
Step-by-Step Instructions to Make Giant Bakery Style Chocolate Chip Cookie Cake
Alright, here comes the fun part! Let’s whip this up.
- Preheat your oven: Get it cozy at 350°F (175°C). Line a 9-inch round cake pan with parchment paper for easy removal.
- Combine dry ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, mix softened butter, brown sugar, and granulated sugar until light and fluffy. This part seriously smells amazing!
- Add egg and vanilla: Beat in the egg and then the vanilla extract until everything’s well combined.
- Mix in dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Add chocolate chips: Fold in those heavenly chocolate chips, making sure they’re evenly distributed.
- Spread and bake: Pour the batter into your prepared cake pan, spreading it evenly. Bake for 25-30 minutes, or until the edges are golden and the center is set (it will still be soft when you take it out).
- Cool down: Let it cool in the pan for about 10 minutes before removing it and transferring it to a cooling rack.
Serving Suggestions
Now, how do you want to serve this dream? I usually love to enjoy it warm, maybe with a scoop of vanilla ice cream on top, right? Or you can simply sprinkle a little sea salt for that perfect contrast. Serving it with a drizzle of chocolate sauce or fresh berries makes it even more special, too. Honestly, the possibilities are endless!
Tips for the Perfect Giant Bakery Style Chocolate Chip Cookie Cake
- Don’t overmix: Once you add the dry ingredients, mix gently to avoid a tough texture.
- Use room temperature ingredients: Let your butter and egg sit out for a bit before starting; it makes everything blend beautifully.
- Check doneness: Make sure not to over-bake it; you want that soft center.
- Storage: This keeps well for a few days in an airtight container.
Q&A Section
Can I make this cookie cake ahead of time? Absolutely! You can bake it a day in advance; just let it cool, then cover it tightly.
Can I freeze it? Yes! Slice it up and freeze individually. Just pop it in the microwave for a few seconds to reheat.
What can I substitute for chocolate chips? You can use white chocolate chips, butterscotch chips, or even nuts for a different taste.
How do I know when it’s done baking? Look for golden-brown edges and a slightly soft center that will firm up as it cools!
Why You’ll Love It
This Giant Bakery Style Chocolate Chip Cookie Cake is not just easy to make, but it’s also super delicious! It’s a hug in dessert form, and who doesn’t love that? Whether you’re sharing it at a party or just indulging by yourself, it’s comforting and satisfying. Plus, the aroma while it bakes is out of this world!
Behind The Scenes
When I was developing this recipe, I had my fair share of trials and err. I first tried to make it too thick, and, trust me, it didn’t turn out the way I wanted. After a few tweaks, I finally hit the sweet spot. Let me tell you, the first bite made all the experimenting worth it! If you’re ever looking for recipe inspiration or other magical treats, check out my Pinterest page at MyRecipeCast. I hope you enjoy making this cookie cake as much as I did!
Giant Bakery Style Chocolate Chip Cookie Cake
Ingredients
Dry Ingredients
- 2 cups All-purpose flour This is the backbone of your cookie cake, giving it structure.
- 1 teaspoon Baking soda Helps the cake rise and creates a lovely texture.
- 1 teaspoon Salt Balances sweetness and enhances flavor.
Wet Ingredients
- 1 cup Unsalted butter Use softened butter for a rich, creamy taste and texture.
- 3/4 cup Brown sugar Adds moisture and that signature caramel flavor.
- 3/4 cup Granulated sugar Sweetness right where you want it.
- 1 large Egg Binds everything together and adds richness.
- 2 teaspoons Vanilla extract A splash brings out all the delicious flavors.
Add-ins
- 1 cup Chocolate chips Go for semi-sweet or milk chocolate, depending on your sweet spot.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper for easy removal.
- In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, mix softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and then the vanilla extract until everything is well combined.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips, making sure they're evenly distributed.
Baking
- Pour the batter into your prepared cake pan, spreading it evenly.
- Bake for 25-30 minutes, or until the edges are golden and the center is set.
- Let it cool in the pan for about 10 minutes before removing it and transferring it to a cooling rack.
