Chocolate Chip Cookie Cake Recipe - The New York Times

Published July 3, 2024

Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

Malls have been declining in number since their peak in the 1980s, but, before losing their cultural significance, they helped make the cookie cake the frosted icon it is today. Created by Michael Coles and Arthur Karp in 1977 (not by Mrs. Fields, which was founded the same year), the cookie cake was first sold in Atlanta malls by their company, Great American Cookies. In this cookie cake, browned butter gives the cookie extra toasty, nutty flavor, and the extra egg yolk makes it chewy and tender. Don’t skimp on the chocolate chips; you can use semisweet or bittersweet morsels or a combination of both. This recipe calls for a cookie cake pan, which is a round pan that is about ½-inch deep. You can also bake this in a 10-inch round cake pan lined with parchment paper, increasing the baking time to 25 minutes or so. Malls might be closing left and right, but this food court-style giant chocolate chip cookie cake will never go out of style.

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Ingredients

Yield:12 to 16 servings

• 10tablespoons/142 grams unsalted butter, plus more for greasing the pan
• ¾cup/165 grams light brown sugar
• ¼cup/50 grams granulated sugar
• 1large egg plus 1 egg yolk, cold from the fridge
• 2teaspoons vanilla extract
• 1teaspoon kosher salt (such as Diamond Crystal)
• ¼teaspoon baking powder
• ¼teaspoon baking soda
• 1½cups/190 grams all-purpose flour
• 1cup/170 grams semisweet or bittersweet chocolate chips
• Flaky salt (optional)
• Vanilla buttercream, for decorating
• Sprinkles, for decorating

Ingredient Substitution Guide

Nutritional analysis per serving (14 servings)

252 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 3 grams protein; 134 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Heat oven to 350 degrees. Grease an 11- or 12-inch cookie cake or pizza pan with butter.

2. Brown the butter: Melt 8 tablespoons/113 grams butter in a medium saucepan over medium heat. Being careful to not let it burn, stir constantly until all of the milk solids turn golden and the butter has a nutty fragrance, 4 to 5 minutes.

3. Transfer the hot brown butter to a large bowl, then cut the remaining 2 tablespoons butter into cubes and add to the bowl to melt. Add the brown sugar and granulated sugar and whisk to combine, then whisk in the whole egg and egg yolk, vanilla and salt.

4. Whisk in the baking powder and baking soda, then fold in the flour with a rubber spatula. When a few streaks of flour remain, fold in the chocolate chips.

5. Transfer the batter to the pan, smoothing the top. Sprinkle on a bit of flaky salt, if desired.

6. Bake for 12 to 15 minutes or until set on the edges and still slightly soft in the center.

7. While the cookie bakes, make the buttercream.

8. Cool cookie cake completely before turning out onto a cooling rack and Inverting onto a serving plate. Decorate with buttercream and sprinkles.

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