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Chocolate Chip Cookie Cake from Baking This Simple. Four layer of thick, chewy, chocolate chip cookies. With fluffy, light layers of whipped cream cheese frosting. The perfect dessert for the cookie lover. Grab the recipe from bakingthissimple.com.
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Chocolate Chip Cookie Cake

Thick and chewy chocolate chip cookies, sandwiched between fluffy layers of whipped, cream cheese frosting.
Prep Time40 minutes
Cook Time22 minutes
Cooling Time2 hours
Total Time3 hours 2 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cookie Cake, Cookie Cake
Servings: 15 People
Calories: 540kcal

Equipment

  • Cookie Sheet
  • Stand Mixer
  • Electric Hand Mixer

Ingredients

For the Cookie

  • 2 Cups Butter
  • 1 1/2 Cups White Sugar
  • 1 1/2 Cups Brown Sugar
  • 2 Eggs
  • 4 tsps Vanilla Extract
  • 5 Cups Flour
  • 2 tsps Baking Soda
  • 1 tsp Salt
  • 4 Cups Chocolate Chips

For the Frosting

  • 16 oz Cream Cheese
  • 3 tsps Lemon Juice
  • 2 tsps Vanilla Extract
  • 1 1/2 Cups Powdered Sugar
  • 3/4 Cup Heavy Cream

Instructions

For the Cookie

  • Preheat the oven to 375° Fahrenheit.
  • Add the softened butter, white sugar, and brown sugar to a stand mixer. Mix until the dough is light and fluffy about 2 minutes.
  • Then add in the egg and mix for another minute, to continue to aerate the batter. Then add in the vanilla extract. Mix for another 30 seconds.
  • In a separate mixing bowl, combine the flour, baking soda, and salt. Once mixed, add the dry ingredients into the stand mixer.
  • Starting on low, gently increase the speed of the stand mixer until the wet and dry ingredients are just mixed. Fold in the chocolate chips.
  • Line two 10x15" cookie sheets with parchment paper. Dump half of the cookie dough onto each cookie sheet. Slightly wet your hands, and press the cookie dough flat onto the cookie sheet. Use a rolling pin to flatten the dough onto the cookie sheet.
  • Bake both trays of cookie dough for 22 minutes, or until a toothpick can be inserted into the middle and comes out clean.
  • Let the cookie cool for about 2 hours, you want the cookies to be completely cool before you begin assembly.

For the Frosting

  • In a mixing bowl, using an electric hand mixer, cream together the powdered sugar, and cream cheese, until it's smooth like butter. Add in the heavy cream and cream together until thick. Then add in the lemon juice and vanilla extract. Mix until smooth.

For Assembly

  • You're going to cut four cookie circles for the cake. Place a cereal bowl upside down on one end of the giant cookie and use a sharp knife to go around the bowl and cookie. Then place the bowl on the other end of the cookie sheet, and repeat. Repeat the process on the other cookie sheet, until you have four cookie rounds.
  • Place a cookie round, on a cake decorating stand. Use and ice cream scoop, to scoop, two scoops of frosting onto the cookie round. Use an offset spatula to spread the frosting evenly across the top of the cookie. Repeat the process until all the cookies have been stacked. You should have half of your frosting left over.
  • Frost the edge of the cake with a thin layer of frosting, then use the cake scraper to go around the cake, and create a smooth crumb coat. Place the cake in the fridge for fifteen minutes to let the crumb coat set. Then add another layer, of frosting to the top and edges of the cake, and scrape the cake again. Place the cake in the fridge to let it set again for 15 minutes, and then enjoy!