Giant Chocolate Chip Cookie Cake

133 Ratings
  • 5 36
  • 4 38
  • 3 41
  • 2 13
  • 1 5

Monster-size chocolate chip cookies spread with cream cheese frosting slice as easily as cake, thanks to an egg-rich batter.

Martha Stewart Kids, Spring, Martha Stewart Kids, Spring 2006, Martha Stewart Kids, Spring 2006

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Servings:
16
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

Cook's Notes

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

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Reviews (7)

133 Ratings
  • 5 36
  • 4 38
  • 3 41
  • 2 13
  • 1 5
Martha Stewart Member
06/12/2012
it looks good and taste good too!! Luv it
Martha Stewart Member
01/15/2009
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.
Martha Stewart Member
09/24/2008
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!
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Martha Stewart Member
07/24/2008
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 http://dozenflours.com/2008/06/jeffs-behemoth-chocolate-chip-cookie.html
Martha Stewart Member
06/29/2008
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.
Martha Stewart Member
02/21/2008
My husband made this for a men's cake bake. He won 2nd place grand prize with it.
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Martha Stewart Member
01/17/2008
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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