Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Giant Chocolate Chip Cookie Cake 3.7 (133) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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