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Ultimate Giant Chocolate Chip Cookie Cake with Brown Butter Frosting

A thick slice of Chocolate Chip Cookie Cake layered with rich frosting, sitting on a small white plate.
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A recipe for a large, thick chocolate chip cookie baked in a pan, featuring a brown butter base for deep flavor and topped with vanilla bean buttercream.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup chopped pecans or walnuts (optional)
  • For Frosting: 1/2 cup (1 stick) unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla bean paste; 2-3 tablespoons heavy cream; pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-inch round pizza pan or a 10-inch springform pan.
  2. To brown the butter, melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the milk solids turn deep brown and smell nutty. Immediately pour the browned butter into a heatproof bowl and let it cool for about 15 minutes until it is still liquid but not hot.
  3. In a large bowl, beat the cooled brown butter with the brown sugar and granulated sugar until light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips and nuts, if using.
  7. Press the dough evenly into the prepared pan.
  8. Bake for 25 to 35 minutes. The edges should be set and golden brown, but the center should still look slightly soft and gooey.
  9. Let the cookie cake cool completely in the pan on a wire rack before frosting. This prevents the frosting from melting.
  10. To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla bean paste, and salt. Add heavy cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  11. Spread or pipe the frosting onto the cooled cookie cake. Decorate with extra chocolate chips if desired.

Notes

  • For a gooier center, slightly underbake the cake by about 3-5 minutes. The residual heat will finish cooking it as it cools.
  • If you do not want to brown the butter, use 1 cup of softened, unsalted butter instead, but the flavor will be less complex.
  • To achieve bakery-style piping, use a large star tip (like Wilton 1M) and firm up your frosting slightly by chilling it for 10 minutes before decorating.

Nutrition

Find it online: https://cookifyme.com/chocolate-chip-cookie-cake-recipe/