Giant Chocolate Chip Cookie Cake
- Round cake pan
- Â Large mixing bowl
- Kitchen scale
INGREDIENTS
- 4.75 ounces/135 grams unsalted butter, very soft
- 3/4 cup/140 grams brown sugar
- 1 large egg/50 grams
- ~2 cups/260 grams all-purpose flour
- 1 teaspoon/5 grams baking powder
- 1 teaspoon/5 grams baking soda
- 1 cup/150 grams milk chocolate, chopped
- Filling:
- 1/3 cup Nutella spread
- 1/3 cup Kinder Bueno spread
INSTRUCTIONS
- Heat the oven to 340°F/170°C, static setting with top and bottom heat. Lightly grease or line an 18 cm/7-inch round pan.
- In a large bowl, cream the butter and brown sugar until smooth and fully combined. Add the egg and mix until incorporated. Add the flour, baking powder, baking soda, and chopped chocolate, mixing just until no dry spots remain.
- Press half of the dough into an even layer in the prepared pan. Spread a thick, even layer of Nutella and Kinder over the dough. Freeze until firm, about 10 minutes.
- Cover the filling with the remaining dough, gently sealing the edges. Bake until the surface is set and lightly golden, exactly 35 minutes.
- Cool completely in the pan before slicing and serving.
FAQ
Why chilling the filling is important when making this chocolate chip cookie cake
Chilling the filling is essential when making a giant chocolate chip cookie cake because it helps maintain clean layers and prevents the chocolate spreads from melting too quickly during baking. Nutella and Kinder spreads have a low melting point, and if they are not chilled, they can seep into the dough before the structure sets, resulting in uneven texture and possible burning at the edges.
Freezing the filling briefly firms it enough to stay centered while the surrounding dough bakes. This step also helps the cookie cake rise more evenly, as the dough is not disrupted by excess movement from the filling. For a giant chocolate chip cookie cake with a defined molten center and crisp edges, chilling the filling is a functional, not optional, step.
How do you know when a giant chocolate chip cookie cake is baked correctly
A giant chocolate chip cookie cake is properly baked when the surface is set, lightly golden, and no longer glossy, while the center remains soft. Unlike standard cookies, this cake-style cookie should not be baked until fully firm, as it will continue to cook from residual heat once removed from the oven.
Overbaking leads to dryness and loss of chew. Visual cues are more reliable than a toothpick test, which may hit melted chocolate and give misleading results. The edges should appear slightly puffed and pulled away from the pan, while the center should feel just set when gently pressed. Timing is critical for a giant chocolate chip cookie cake, and sticking closely to the specified bake time ensures the correct texture.
What role does brown sugar play in the texture of this cake?
Brown sugar plays a critical role in creating the soft, chewy texture associated with a well-made giant chocolate chip cookie cake. Its molasses content adds moisture to the dough, which helps prevent dryness during baking and contributes to a tender crumb even after cooling.
Brown sugar also lowers the dough’s overall pH, which enhances browning and deepens flavor without requiring longer baking times. In a giant chocolate chip cookie cake, where the bake time is longer than standard cookies, this moisture retention is especially important to keep the center soft while allowing the edges to set properly. Substituting white sugar would result in a firmer, crisper texture and a less balanced bake.
What type of pan works best?
A round metal cake pan, ideally 18 cm or 7 inches in diameter, works best for baking a giant chocolate chip cookie cake because it promotes even heat distribution and consistent browning. Metal pans conduct heat more efficiently than glass or ceramic, allowing the dough to bake evenly without overcooking the edges before the center sets.
A pan with straight sides helps the cookie cake rise uniformly and maintain a clean shape for slicing. Lining or lightly greasing the pan prevents sticking and preserves the soft interior. Using the correct pan size is especially important for a giant chocolate chip cookie cake, as a larger pan will produce a thinner cookie that bakes faster, while a smaller pan may result in an underbaked center.
Why is it important to cool the chocolate chip cookie cake completely before slicing?
Cooling is essential for the chocolate chip cookie cake because the internal structure continues to set after baking. While hot, the fats are still fluid and the crumb is fragile, which can cause the cookie cake to collapse or tear when sliced. Allowing it to cool fully enables the butter and sugars to firm up, stabilizing the layers and preserving clean slices, especially when a molten filling is involved. Cooling also improves flavor perception, as sweetness and chocolate notes become more balanced at room temperature. Skipping this step compromises both presentation and texture in a giant chocolate chip cookie cake.
How should this giant chocolate chip cookie cake be stored?
To maintain the ideal texture of the chocolate chip cookie cake, it should be stored in an airtight container at room temperature for up to two days. Refrigeration is not recommended, as it accelerates starch retrogradation, causing the cookie cake to become firm and dry. If longer storage is needed, wrap individual slices tightly and freeze for up to two months. Thaw at room temperature to restore softness.
Can the dough for chocolate chip cookie cake be prepared ahead of time?
Yes, the dough can be prepared ahead of time, which can improve flavor and texture. Once mixed, the dough should be tightly covered or transferred to an airtight container and refrigerated for up to 48 hours. Chilling the dough allows the flour to fully hydrate and the flavors to develop, resulting in a more cohesive bake.
Before assembling, let the dough sit at room temperature for 10 to 15 minutes to make spreading easier. If longer storage is needed, the dough can be frozen for up to one month, well wrapped to prevent freezer burn. Proper storage ensures that the giant chocolate chip cookie cake bakes consistently and retains its intended softness and structure.
What is the function of both baking powder and baking soda?
Using both baking powder and baking soda provides balanced leavening in a giant chocolate chip cookie cake. Baking soda reacts with the acidity in brown sugar to create immediate lift and promote browning, while baking powder offers a secondary rise during baking as it reacts to heat. This combination allows the cookie cake to rise enough to avoid density without becoming cakey. Because a giant chocolate chip cookie cake bakes longer than individual cookies, dual leavening ensures the center lifts and sets properly while maintaining a soft, chewy texture throughout.
Why is mixing just until combined important for a giant chocolate chip cookie cake?
Mixing just until combined is essential to prevent overdevelopment of gluten. Excessive mixing strengthens gluten strands, resulting in a tough, bread-like texture rather than a tender cookie crumb. Since this recipe relies on a balance of chew and softness, minimal mixing preserves the intended structure. Once the dry ingredients are incorporated and no visible flour remains, mixing should stop immediately. This technique ensures the giant chocolate chip cookie cake remains soft in the center with a pleasant, cohesive bite.
