Giant Chocolate chip cookie is a fun dessert for big kids and little ones. Make this chocolate cookie cake in 10 minutes, then bake for 25 minutes, then dessert is ready. Prepare beforehand and bake it when needed, and you will not be disappointed with this quick and easy delicious giant size cookie to share.
Why a Giant Spelt Chocolate chip Cookie cake?
A magical celebration Giant Spelt chocolate chip cookie cake was a special request from one of my viewers for her birthday. After experimenting with my spelt chocolate chip cookie recipe a number of times, this recipe was perfected.
Simple ingredients and I use my favourite white spelt flour, however, feel free to use regular plain flour. I finalised this recipe when visiting Sweden in 2021 and couldn't buy chocolate chips, instead, I chopped up small chunks of 70% dark chocolate. Add your own twisted by adding in chopped nuts, sprinkles and top it with icing or frosting. Enjoy this served warm with ice cream or delicious cold with a cuppa tea or coffee the following day.
Takes = 10 minutes
Bakes = 25 minutes
Makes = one 20cm (8inch) or 23cm (9 inch) large cookie to serve 8 to 10
- Flour (spelt or regular) – 240g (1.5 cups)
- Baking Soda – 1/2 tsp
- Unsalted Butter (room temperature) – 140g
- Brown Sugar – 100g (about 1/2 cup)
- Caster Sugar or White Sugar – 100g (about 1/2 cup)
- Large Egg (beaten) – 1
- Salt – 1/8 tsp
- Vanilla extract – 1/2 tsp
- Chocolate Chips Dark or Milk – 100g (almost 2/3 cup)
PREHEAT your oven to 170˚C fan, 190˚C. Scrunch a piece of baking paper and dampen with a little water. Squeeze out excess water, gently place the paper into a 20ccm (8 inch) round spring form tin. For a flatter cookie use a larger tin like a 23cm (9 or 10") cake tin (check your baking time as it may be quicker).
CREAM the butter and sugars, until combined and slightly fluffy. Ideally use an electric mixer or handle held electric beaters. When in Sweden I had to do this by hand so my colour wasn't very pale. Add in beaten egg, then vanilla.
WHISK flour, salt and baking soda together then slowly combine into the butter mixture. Then alternate and fold in the chocolate chips (leaving 2 tablespoons for the top)
SPOON mixture into the round cake tin, and gently smooth the top. Press and scatter the remaining chocolate chips, and add anything extra to the top like M&Ms, coloured sprinkles. (in my video I forgot to add chocolate chips to the top)
BAKE for 22 to 25 minutes until the outside edges are golden brown and if a skewer, toothpick or spaghetti is inserted in the centre and comes out clean. Cool completely in the tin or if you can't wait cool for 10 minutes and serve warm. Decorate with frosting if you'd like to be creative. My favourite is serving this with a scoop of vanilla ice cream.