Giant Chocolate Chip Cookie Cake

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This was super sweet and easy! It's not expensive either!!!!

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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.

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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.

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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!!!!!

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Thank you Emeril! I was the hero for making this cookie!

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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 perfectly...my hubby and 5 kids loved it.

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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.

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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.

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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!

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This was a huge hit! Definitely good advice to leave a 2" border before baking. Served with some fresh whipped cream, delish!