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Giant Chocolate Chip Cookie Cake

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

  • Servings: 16
Giant Chocolate Chip Cookie Cake

Source: Martha Stewart Kids, Spring


  • 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


  1. 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.

  2. 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.

  3. 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.

Reviews (7)

  • Tyleshia Brown 12 Jun, 2012

    it looks good and taste good too!! Luv it

  • youresosweet 15 Jan, 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.

  • specdocswife 24 Sep, 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!

  • DozenFlours 24 Jul, 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

  • annapolyanna 29 Jun, 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.

  • GFCFboys 21 Feb, 2008

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

  • whitnmart 17 Jan, 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.

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