Giant Chocolate Chip Cookie Cake

8 servings
  • 2 sticks unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups bittersweet chocolate chips
  • 3/4 cup white chocolate chips
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup chopped toasted walnuts
  • Confectioners' sugar, for garnish
  • Sweetened cocoa, for garnish
  • Sweetened whipped cream, accompaniment

Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To serve, sift confectioners' sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side.

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    83 Reviews
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    I made this for my daughters sixteenth birthday party. After trying another recipe and being disappointed, I came across this one. Let me tell you it's everything you hoped for in a chocolate chip cookie/cake! I followed one reviewers suggestion and took it out of the oven when I could tilt the pan to make sure the cake was set. Perfect.
    This cake came out absolutely perfect. I followed the recipe exactly and I cannot believe how delicious it was. Keeper recipe for sure!
    So easy & delish! I made it for my son's 10th birthday. I omitted nuts because of other kids' allergies. It was devoured in 2 seconds & they all loved it. I put cutout numbers of a 1 and 0 & sprinkled powdered sugar on top. So cute!!! Beats spending a fortune at the grocery for one of these. Fast, cheap, delicious!
    Okay, so all I had was an analon rectangle sheet pan. I sprayed it with cooking spray and it worked fabulously! 
    Also, I left out the 1/2 cup chopped macadamia nuts, 1/2 cup chopped toasted walnuts 
    and didn't use the Confectioners' sugar, for garnish, the Sweetened cocoa, for garnish or Sweetened whipped cream, accompaniment. 
    Instead, I added in 1/4 cup mini marshmallows after the chocolate chips. Turned out great and, after sitting about 5 minutes, it was still ooey and gooey! A BIG hit with the kiddos and parents alike! THANKS! WILL make this again!!
    Made this for my son's birthday since it is his favorite cake and did not have a pizza pan without holes to fit it, so I put it in a 9 x 13 insulated cake pan and hoped it would turn out OK. I also did not use anything other than two different types of chocolate chips and it turned out perfect. It did take at least twice as long to cook in my insulated pan and I was so worried that it would be dry and hard, but it turned out perfect and everyone loved it. BEST chocolate chip cake I have ever baked. If you use a different size pan, just tip the pan if you are not sure it is fully baked --once mine seemed to have set it was done. I really worried about overbaking it, but I think this might have been caused by insulated pan or my oven. I just kept tipping the pan to be sure it was rigid and then took it out when it was. Don't be afraid to try this recipe.
    For my sister's birthday, I was going to buy her a Mrs. Fields chocolate chip cookie cake. But it was so expensive, I went searching for a good recipe. This is the one!!!It is so moist and gooey!!!I also make them in individual cookies and they turn out awesome that way too!
    Great recipe! I modified the dough as recommended by other reviewers to include only 1.5 cups of butter which worked well. I used all whole wheat pastry flour and just 2 cups of dark chocolate mini chunks and no nuts. I did not have a pizza pan, but I was able to use a large oven safe plate.
    This is the best cookie recipe I've ever used. Easy and delicious!
    This is easy and turns out great! I live in at high altitude and didn't make any changes for baking - it was done closer to 20 minutes. Thanks! Great recipe.
    Easy and delicious! I made this for a Girl Scout cookie party. It disappeared before you could say 'Samoa'. I made it without nuts for allergic scouts and it was still not too sweet. I have been asked to bring it for each cookie season opening party. I love that it is one big cookie and I am not standing next to the stove for hours.
    This was good but a little greasy. I baked at 350 for 25 minutes to assure the middle was cooked. I will try again using less butter and bake in two 9 inch cake pans. In the pizza pan it spread too much and the edges got dark and crispy.
    First time making this huge cookie came out amazing! I was so happy that it came out perfectly because it is for a friend's birthday! A few tips that may be helpful to others: I used a 16in pizza pan and left about 2-3" of space around the edges which the cookie filled as it baked, I used my light metal pizza pan but baked it at 350 just to be cautious since this was for someone else, put it on for 15 minutes and then 3-5 minutes a few more times until the edges were a nice brown and middle was slightly mooshy still, and I only used 2 cups milk chocolate chips and no nuts.. The edges weren't perfectly round for me so I measured and cut the edges off so that the large cookie would fit on a disposable pizza pan I can just give to my friend and it looks neater, too, after cutting it! This recipe was perfect and I will definitely be making it again for other occasions and try to get different shapes out of it! Thank you so much! Perfect recipe!
    Very Yummy. I did it just with chocolate chips cause it was for my sons B-Day. I served it with vanilla ice cream. Totaly a keeper
    Deliciously sweet...made for my grandson's fourth birthday! Easy & yummy...definitely super sweet...for those with a sweet tooth!
    This is super easy to make and oh so delicious!!! I made it once earlier this year and then again in December. I had forgotten how good it was. I made it for my dinner party and again for my family after Christmas. I think it lasted 24 hours this last time.
    This was super sweet and easy! It's not expensive either!!!!
    This is the 3rd year in a row I have made this for my Son's Birthday. It is so delicious!!! 
    We all love it and want it again and again. Its easy to make too.
    Awesome! I made this for my daughter's 2nd birthday. She loved it! However, I substituted milk chocolate chips in place of the semi-sweet chips to make it more kid friendly. It was great for adults and kids even with the sub. 
    I also used 1.5 sticks of butter instead of the 2 in the recipe.
    Loved the balance of flavors of bittersweet, salty, and the sweet white chocolate. This cookie is forever going to be my go to recipe for chocolate chip cookies!!!! It's even better the next day. At first I was worried that it would be to raw in the middle but the next day it was PERFECT!!! Definitely leave the two inch boarder as suggested. Mine perfectly came to the edge of the plan. I did it without nuts because my son is deathly allergic and it was still de-licious! THANKS Emeril!!!!!
    Thank you Emeril! I was the hero for making this cookie!
    I don't have a round pizza pan, so I used a large, rimmed, nonstick cookie sheet. I used 1 1/2 sticks of butter per a few other reviews. I also lowered the temperature to 350 and watched the cookie carefully...I wanted to be sure it was baked through to the middle, but not overbaked on the edges. It was done in about 25 minutes. Came out hubby and 5 kids loved it.
    I tried this recipe on a pinch. Needed something that did not take much time but would make a statement. I made this and Wow I was so happy. Took it to my daughters soccer party which was also her 18th b-day. Decorated it and it was a hit. I have tasted many cookie cakes as I have 7 children and this was perfect. Moist and tasty. I used all semi-sweet chips as that is what I had and it was perfect. Not to sweet, just right. I have a cookie pan from Wiltons, so the cake came out a perfect color and consistency at 20 minutes. I will be using this recipe for a long time.
    I loved making this cake! It was the first thing I've ever made "from scratch." Per the comments, I made a few adjustments to the recipe to tailor it to my tastes. I only used 1 1/2 sticks of butter. I used the remaining half-stick stub to grease the parchment paper. Instead of the nuts, I used 1 cup of semi-sweet and 1 cup of white chocolate. My cookie was overflowing with chips - turns out just 1 cup of each chocolate is quite enough. 
    To compensate for my 16" dark pizza pan, I set the oven to 350 degrees and left a 3-inch border. FYI: The dough is easier to spread if you use wet hands. It was ready in 15 minutes. The middle looked really raw but I took it out anyway because the edges were already brown. That cookie was so soft and chewy...mmm! The owner of a gourmet food store told me flat out it was the best cookie cake she had ever tasted. I was very pleased.
    Great tasting cookie! I only use 2 c. semi-sweet chips & no nuts. I've made this 4 times for birthdays & it's a big hit. Use wet hands to smooth dough & leave 2 in. to the edge. I got a great pizza pan with an edge at Publix for $5. I use a pastry bag to decorate & write with icing. These cookies are $20-$30 if you order them, but its easy enough for kids to make. My 17 yr. old makes them for her friends birthday, and they love it!
    This was a huge hit! Definitely good advice to leave a 2" border before baking. Served with some fresh whipped cream, delish!
    fantastic recipe. a must try...i used peacans instead of walnuts cause its what i had on hand..tasty!
    The recepe is simple. I baked for my son Alex's birth day. All the family love the cookie cake.
    So grateful for the input on leaving the 2" border! It worked out perfectly.
    Loved this recipe! I made it for my daughter's 10th and it was a big hit.
     Notes: I used a dark pizza pan so I had to decrease the oven temp to 350, and follwed the advice and left a 2" border and it was perfect.
     Thanks Emeril!
     see a pic here:
    I usually don't review, but I felt compelled. My daughters and I made this for my birthday, decorated with icings and sprinkles - it was the best birthday cake I've ever had. Even though I read the other reviews that warned to leave a 2 inch border and I knew they were right, I still only left about 1 inch, and it did ooze over (luckily I had at least thought to put another tray underneath. So heed that warning. Didn't matter, though. Still fantastic!  
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