Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Giant Chocolate Chip Cookie Cake 3.7 (133) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 28, 2020 Print Rate It Share Share Tweet Pin Email Servings: 16 Monster-size chocolate chip cookies spread with cream cheese frosting slice as easily as cake, thanks to an egg-rich batter. Ingredients 4 cups all-purpose flour 1 ½ teaspoons baking soda 1 ½ teaspoons salt 6 tablespoons unsalted butter, softened 1 ½ cups packed light brown sugar ¾ cup granulated sugar 3 teaspoons pure vanilla extract 2 large eggs, plus 2 egg yolks ¾ cup heavy cream 3 cups semisweet chocolate chips 40 ounces (5 packages) cream cheese, room temperature ½ cup confectioners' sugar 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. 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. Rate it Print