The cake itself is easy to make. Just whisk the basic chocolate chip cookies with the dry and wet ingredients and lots of chocolate chips. Press the cake into a round mold, put a layer of pecan cream in the center and more chocolate chips on top, and bake until the cake is done and the top is golden brown. Then remove the cake from the pan and cut it like a normal birthday cake.
The steps in making a giant homemade cake.
In a large bowl, mix the flour, Kosher salt and baking powder.
In another bowl, beat together the unsalted butter (cut into 1-inch pieces), brown sugar and white sugar. Mix with a spatula until the mixture is smooth.
Add the egg to the butter mixture and beat well.
Fold the dry ingredients into the wet ingredients until blended.
Splash in the chocolate chips.
Using your hands, press half of the cookie dough into a round cake pan.
Add the hazelnut cream and use a spatula to smooth the cookie dough.
Add the rest of the cookie dough and press until smooth.
Decorate with discreet chocolate chips.
Cover the baking dish and bake in the preheated oven for 30 minutes, until the chocolate has melted and the cookies are golden brown on top.
How to store chocolate chip cookies from pizza
If you can’t eat all the cake at once, you can store it on the counter for two days. Or let the cake cool completely and wrap it in two layers of plastic wrap to freeze.
It stays fresh in the freezer for up to three months. Just leave the cake at room temperature on the counter before serving. You can also warm it up a bit in a hot oven if you prefer to eat it warm.
There are countless ways to decorate your giant baker for different occasions. For example, substitute chocolate chips for rainbow chips on your birthday. Brush the top of the cake with vanilla icing or icing with a different flavor instead of chocolate chips. Allow the cake to cool completely before frosting. You can put it in the refrigerator to cool if you want.
Why not decorate your cake with raspberries and red and blueberries for the 4th of July? A white vanilla frosting or even whipped cream would make a great and patriotic cake.
For Mother’s Day or another holiday, experiment with different colors of frosting and fillings. Other nut butters, such as peanut butter or almond butter, replace hazelnut cream with delicious fillings.
You can also replace the chocolate chips with other baking chips, such as white chocolate, mint, salted caramel or peanut butter.
- Preheat the oven to 180C/350F.
- Beat the butter and the two sugars together until creamy. Add the vanilla and egg and continue beating with a hand mixer.
- In another bowl, mix the flour, salt and baking powder.
- Add the mixture of dry ingredients to the butter. Stir to combine. Splash in the chocolate chips. Spread half the dough in a round baking dish lined with baking paper.
- Spread the pecan cream on top and cover with the rest of the dough.
- Decorate with the remaining chocolate chips.
- Cover the pan with aluminum foil and bake the cookies for 30 minutes at 180C/350F. Then remove the foil and leave the cookies in the oven for another 5 minutes to brown.
For best results, use all-purpose flour. You can substitute gluten-free flour for all-purpose flour if you do not use gluten.
Use unsalted butter to avoid an overly salty dessert. If you don’t have unsalted butter, you can omit the extra salt in the recipe.
Use your favorite chocolate chips. Dark, semi-sweet or milk chocolate is perfect.
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