Copycat Great American Chocolate Chip Cookie Cake Recipe

I perfected my own Great American Cookie Cake Recipe that uses a surprising pantry trick to recreate the iconic giant chocolate chip cookie fans crave.

I never meant to obsess over a cake that’s actually a gigantic cookie, but here I am still chasing that first bite from the Great American Cookie Company that made me stop mid conversation. This Copycat Great American Chocolate Chip Cookie Cake feels like a dessert stunt you want to try at least once, because it’s oddly satisfying and brag worthy.

I’m weirdly picky about all purpose flour when I chase texture and those pools of semi sweet chocolate chips are the reason I keep going back for more. If you’ve ever looked up a Great American Cookie Cake Recipe you know it’s impossible to resist.

Ingredients

• All purpose flour: Provides carbs, some protein, little fiber; makes structure and chew.
• Unsalted butter: High in fat and calories, adds richness, tenderness and deep flavor.
• Granulated sugar: Pure carbs, makes it sweet and boosts browning and crisp edges.
• Light brown sugar: Adds sweetness and moisture, hint of molasses, soft chew.
• Eggs: Provide protein and liquid, help bind and give lift and slight richness.
• Vanilla extract: Tiny flavor, makes cookies taste rounder and more complex.
• Semi sweet chocolate chips: Mostly sugar and fat, big on sweetness and melty pockets.
• Chopped nuts: Add crunch, healthy fats and protein, slightly bitter contrast to sweet.

Ingredient Quantities

• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup unsalted butter softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi sweet chocolate chips
• Optional 1/2 cup chopped nuts like walnuts or pecans
• Optional coarse sea salt for sprinkling

How to Make this

1. Preheat oven to 350 F (177 C). Grease a 10 inch round cake pan and line the bottom with parchment, grease the parchment too so the cookie cake releases easy.

2. In a bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt until evenly combined.

3. In a separate large bowl cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes with a mixer or vigorous arm power if you gotta. Add 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.

4. Add the dry flour mixture to the butter mixture in two additions, mixing just until no dry streaks remain, dont overmix or the cookie cake will get tough.

5. Fold in 2 cups semi sweet chocolate chips and if using, 1/2 cup chopped nuts like walnuts or pecans. Reserve a handful of chips to press on top before baking.

6. Spoon the dough into the prepared pan and press it out evenly with a spatula or your fingers, smooth the top and press the reserved chips into the surface. If you want a thicker, less spread cookie cake chill the pan in the fridge 15 to 30 minutes first.

7. Bake on the middle rack for about 18 to 25 minutes until the edges are golden and the center looks set but still a little soft, a toothpick inserted in the center should come out with moist crumbs not raw batter. If you like crisper edges bake a couple minutes longer.

8. As soon as it comes out of the oven sprinkle optional coarse sea salt over the top and let the cookie cake cool in the pan 10 to 15 minutes so it firms up, then transfer to a wire rack to cool more for cleaner slices. If you cut it too hot it will crumble.

9. Slice and serve warm or at room temperature. Store leftovers covered at room temp up to 3 days or refrigerate longer, warm slightly before serving to bring back that gooey center.

Equipment Needed

1. 10-inch round cake pan (lined with parchment)

2. Parchment paper plus a paper towel or pastry brush to grease it

3. Two mixing bowls (one large, one medium)

4. Hand mixer or a sturdy wooden spoon/whisk if you wanna do it by hand

5. Measuring cups and spoons

6. Rubber spatula and a wooden spoon for folding

7. Offset spatula or the back of a spoon to smooth the dough

8. Wire cooling rack and a sharp knife for slicing

FAQ

Copycat Great American Chocolate Chip Cookie Cake Recipe Substitutions and Variations

• All purpose flour: swap for a 1:1 gluten free all purpose flour blend (make sure it contains xanthan gum) to keep texture, or use whole wheat pastry flour 1:1 for a slightly nuttier, denser cake — expect a firmer crumb.
• Unsalted butter (1 cup softened): use 1 cup vegan stick butter 1:1 for a dairy free version, or if you only have salted butter just use the same amount and skip the 1/2 teaspoon fine salt.
• Granulated sugar (3/4 cup): replace with 3/4 cup coconut sugar 1:1 for a caramel note, or swap the granulated + light brown sugar combo for 1 1/2 cups packed light brown sugar total if you want a chewier, darker flavored cake.
• Semi sweet chocolate chips (2 cups): use 2 cups chopped bittersweet chocolate (60 to 70% cacao) for bigger melty pockets and deeper chocolate flavor, or use milk chocolate for a sweeter result.

Pro Tips

1. Weigh or spoon and level your flour dont scoop straight from the bag. Too much flour makes the cake dry and tough, weighing avoids that guessing game.

2. Chill the shaped dough or the pan if you want a thicker, less spreading cookie cake. Cold dough holds its shape better so you get a fudgier center not a flat crispy disc.

3. Use an oven thermometer and start checking a few minutes before the recipe time. Rotate the pan halfway, pull it when the center still has moist crumbs, and if the edges are browning too fast tent with foil.

4. Finish smartly: press a few extra chips on top before baking and sprinkle coarse sea salt right out of the oven so it sticks and pops. Toast any nuts briefly for more flavor, and warm slices slightly before serving to bring back that gooey middle.