chocolate chip cookie cake chocolate chip cookie cake Israeli Kitchen Everything's bigger in desserts. (Photo: Sarah F. Berkowitz)

Chocolate chip cookie cake

Your guests will gush over this oversized, cream-filled cookie dessert.

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  • Yield: Serves 12-14
  • Cook time: 40 minutes

This fabulous cookie cake uses the best chocolate chip cookie recipe I’ve found (and I’ve tried many), and is filled with a light, creamy frosting that has just the right amount of sweetness. The day after you assemble the cake it will get even softer, so plan to make this cake the day before you need it if you like a soft, creamy cookie cake recipe (around here, we’ll take our chocolate chip cookies and cream cheese frosting any way you want to serve them). This cookie cake recipe is definitely one you’ll want to make for your next party or celebration.

Ingredients

    Cookies:

  • 1 cup Earth Balance or butter
  • 1 1/2 cup brown sugar
  • 1/2 cup sugar
  • 3 eggs, plus 1 yolk
  • 1 tablespoon vanilla
  • 3 1/2 cup flour
  • 1 teaspoon baking soda
  • 2 cups chocolate chips or chunks
  • Cream cheese frosting:

  • 2 8-ounce packages cream cheese (I used Tofutti brand non-dairy cream cheese)
  • 1 1/2 cup confectioner's sugar
  • 1 tablespoon vanilla
  • 8 ounces Cool Whip (I used Soy Delicious non-dairy coconut whip)

Directions

Note: If you’ll be serving this cake the same day that you bake it, cut the baking time down on the cookies by 1-2 minutes so they’ll be softer, and the cake will be easier to slice. After the cookie cake sits overnight with the cream in the middle, it will soften.

Preheat oven to 350. Line 2 baking sheets with parchment paper.

Beat butter and sugars until creamy. Add eggs, one at a time, and beat until fully incorporated.

Add vanilla, flour, and baking soda and mix until blended. Add chips, and mix until evenly distributed.

At this point you can chill the dough in a Ziploc bag overnight, or proceed with the recipe.

Divide dough into 4 evenly sized balls. Place one cookie ball on each sheet. Press down until thickness is approximately 3/4 inches. Even out the edges so you have a nice evenly circular border.

Bake cookies for 18-20 minutes, using both upper and lower racks. Rotate pans after 9-10 minutes.

Repeat with remaining cookie dough to yield 4 giant cookies. Cool completely.

In a processor or using beaters, whip cream cheese, vanilla and powdered sugar until smooth and creamy. Gently fold in cool whip or coconut whip until fully incorporated.

Place one cookie (save the most attractive one for the top!) on a cake plate, and top with a generous dollop of cream. Top with a second cookie, another dollop of cream, a third cookie, more cream, and then place the fourth cookie at the top.

Slice thinly and serve. Leftovers (really?!) can be wrapped tightly and frozen.

Related Topics: Baking, Desserts

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