For a richer flavor, use dark chocolate chips instead of semi-sweet. To toast the walnuts, spread them on a baking sheet and bake at 350 degrees F (175 degrees C) for 5-7 minutes, or until fragrant. If you don't have a springform pan, you can use a regular cake pan, but be sure to line it with parchment paper for easy removal. Feel free to experiment with different nuts or add-ins, such as pecans, macadamia nuts, or dried cranberries. Try substituting the vanilla pudding mix with cheesecake or butterscotch pudding mix for a unique twist.
Giant Chocolate Chip Cookie Cake
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs
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SERVING10 People
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VIEWS27
Indulge in the nostalgic delight of a colossal chocolate chip cookie, transformed into a shareable cake! With a tender, chewy center and a symphony of chocolate and nutty notes, this dessert is sure to impress. Experiment with different pudding flavors to customize your flavor adventure!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate69 g
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Cholesterol86 mg
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Fiber4 g
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Protein8 g
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Saturated Fat19 g
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Sodium415 mg
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Sugar42 g
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Fat38 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10-inch springform pan with cooking spray. (5 minutes)
02
Step
2 mins
In a medium bowl, whisk together the flour and baking soda. Set aside. (2 minutes)
03
Step
5 mins
In a large bowl, using an electric mixer, beat the softened butter, brown sugar, vanilla pudding mix, granulated sugar, and vanilla extract until light and fluffy. (5 minutes)
04
Step
2 mins
Beat in the eggs one at a time, ensuring each is fully incorporated. (2 minutes)
05
Step
3 mins
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)
06
Step
2 mins
Fold in the chocolate chips and toasted walnuts until evenly distributed throughout the batter. (2 minutes)
07
Step
1 mins
Pour the batter into the prepared springform pan, spreading it evenly. (1 minute)
08
Step
30 mins
Bake in the preheated oven until the top is lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs, about 25-30 minutes. (30 minutes)
09
Step
20 mins
Let the cookie cake cool in the pan for at least 20 minutes before releasing the sides of the springform pan. (20 minutes)
10
Step
5 mins
Carefully transfer the cookie cake to a serving platter. Slice and serve warm, or let cool completely. (5 minutes)
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Angelina Spinka
May 12, 2025This is now my go-to recipe for a quick and easy dessert!
Jackeline Gerhold
Apr 27, 2025This recipe is so easy to follow, and the cookie cake is always a hit!
Dayne Thompson
Apr 26, 2025The nuts add a nice crunch, but I've also made it without them, and it's still delicious.
Brielle Rowe
Mar 16, 2025My cookie cake was a little too brown on the edges, so I'll try baking it at a slightly lower temperature next time.
Antonio Jacobson
Mar 4, 2025I made this for my son's birthday, and he loved it! I used chocolate pudding mix, and it was amazing.