I finally cracked the Great American Cookie Cake Recipe and in this post I reveal the precise tweaks that make my copycat so remarkably true to the original.
I used to think cookie cakes were only for parties, until I chased down my own version of the Great American Cookie Cake Recipe. I wanted that tender center and just-browned edges, so I started with all purpose flour and packed it full of semisweet chocolate chips.
This is my messy, slightly rebellious Great American Cookie Company Copycat take, and it’s not always pretty, sometimes my edges are blonder than the photo, but the flavor makes you forget the flaws. I won’t pretend it’s perfect, but every flawed slice has a chewy pull and chocolate pockets that make you grin.
Ingredients
- All purpose flour: Mostly carbohydrates with some protein, gives structure and chewy crumb
- Unsalted butter: High in fat, adds richness moisture and tender, slightly caramelized flavor when baked
- Brown sugar: Contains molasses, more moisture and deeper caramel notes, sweet with subtle tang
- Granulated sugar: Pure sweetness, helps spread and crisp the edges, no nutrients tho
- Egg plus yolk: Adds protein moisture and lift, yolk add emulsifying richness and color
- Vanilla extract: Aromatic sweetness booster, little calories, makes flavors round and warmer
- Semisweet chocolate chips: Provide fat, antioxidants, bittersweet chocolate flavor and melty pockets
Ingredient Quantities
- 2 1/2 cups all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- Optional: 1 to 2 tablespoons coarse sugar for sprinkling
How to Make this
1. Preheat oven to 350 F and line a 12 inch round pizza pan or cake pan with parchment or lightly grease it so the cookie comes out easy.
2. In a bowl whisk together 2 1/2 cups all purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon salt until evenly combined.
3. In a separate large bowl cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about two to three minutes, scraping the bowl down once or twice.
4. Beat in 1 large egg plus 1 egg yolk and 2 teaspoons vanilla extract until just mixed, don’t overdo it or the cookie will get tough.
5. Add the dry ingredients to the wet in two additions and stir until just combined, then fold in 2 cups semisweet chocolate chips, saving a handful to press on top.
6. If the dough feels very soft or sticky chill it for 20 to 30 minutes, this helps the cookie hold shape and stop spreading too much in the oven.
7. Press the dough evenly into the prepared pan using your hands or the back of a spatula or a wet measuring cup to make a smooth surface; press the reserved chips into the top and sprinkle 1 to 2 tablespoons coarse sugar if you want that crunchy sparkle.
8. Bake for 18 to 22 minutes until the edges are golden and the center looks set but still slightly soft, it will firm as it cools; rotate the pan halfway through if your oven has hot spots.
9. Let the cookie cake cool in the pan at least 15 to 20 minutes before transferring to a wire rack or serving, cooling completely gives the cleanest slices. Store covered at room temperature for up to three days or freeze portions for longer.
Equipment Needed
1. 12 inch round pizza pan or cake pan (line with parchment or lightly grease)
2. Parchment paper or nonstick spray for the pan
3. Mixing bowls — one large for creaming, one medium for the dry ingredients
4. Electric hand mixer or sturdy wooden spoon for creaming
5. Whisk for dry ingredients and cornstarch/baking soda blending
6. Rubber spatula (for scraping bowl, folding chips, and pressing dough)
7. Measuring cups and spoons (dry and wet measures)
8. Flat bottomed measuring cup or offset spatula to press the dough evenly into the pan
9. Wire cooling rack and oven mitts for safe handling and cooling
FAQ
Copycat Great American Chocolate Chip Cookie Cake Recipe Substitutions and Variations
- Unsalted butter: Swap 1:1 with stick margarine or vegan butter for almost the same spread and texture. Use 3/4 cup vegetable shortening instead if you want a thicker, less-spread cookie (chill dough a bit first). Adjust salt if margarine is salted, youll notice a slight flavor change.
- Packed light brown sugar: Replace with 1 cup granulated sugar plus 1 tablespoon molasses to mimic the moisture and caramel notes. Or just use dark brown sugar 1:1 for a deeper molasses flavor.
- 1 large egg + 1 egg yolk: For egg-free use 1 1/2 “flax eggs” – mix 1 1/2 tbsp ground flaxseed with 4 1/2 tbsp water, let sit 5 minutes. Cookies will be a touch denser and chewier. If you only need a small swap, 1 whole egg + 1 tbsp water can work in a pinch.
- 2 1/2 cups all purpose flour: For a chewier, more substantial cake use bread flour 1:1. For a softer, more tender cake use cake flour 1:1 (or make cake-flour style by replacing about 2 tbsp flour per cup with cornstarch).
Pro Tips
– Weigh your flour or spoon and level it, don’t scoop straight from the bag. A little too much flour makes the cookie dry and cakey, so if you have a scale use about 300 grams for the 2 1/2 cups. Trust me, it makes a big difference.
– Chill the dough longer if you want a thicker, chewier cookie. 20 to 30 minutes helps but overnight in the fridge is even better, it concentrates the flavor. If it gets too firm just sit it at room temp 10 minutes before pressing.
– Watch your oven not the clock, ovens vary. Put the pan on the center rack, rotate halfway, and if the edges are getting too dark cover them loosely with foil or drop the temp by 25 degrees and bake a bit longer. That prevents an overbaked crust with a raw center.
– For prettier slices and melty chocolate, press a few extra chips onto the top before baking and let the cookie cool at least 15 minutes. If you like it gooey, rewarm slices for 8 to 12 seconds in the microwave. Store leftovers in an airtight container at room temp or freeze portions for longer.
Copycat Great American Chocolate Chip Cookie Cake Recipe
I finally cracked the Great American Cookie Cake Recipe and in this post I reveal the precise tweaks that make my copycat so remarkably true to the original.
24
servings
216
kcal
Equipment: 1. 12 inch round pizza pan or cake pan (line with parchment or lightly grease)
2. Parchment paper or nonstick spray for the pan
3. Mixing bowls — one large for creaming, one medium for the dry ingredients
4. Electric hand mixer or sturdy wooden spoon for creaming
5. Whisk for dry ingredients and cornstarch/baking soda blending
6. Rubber spatula (for scraping bowl, folding chips, and pressing dough)
7. Measuring cups and spoons (dry and wet measures)
8. Flat bottomed measuring cup or offset spatula to press the dough evenly into the pan
9. Wire cooling rack and oven mitts for safe handling and cooling
Ingredients
-
2 1/2 cups all purpose flour
-
1 teaspoon cornstarch
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
1 cup (2 sticks) unsalted butter softened
-
1 cup packed light brown sugar
-
1/2 cup granulated sugar
-
1 large egg plus 1 egg yolk
-
2 teaspoons vanilla extract
-
2 cups semisweet chocolate chips
-
Optional: 1 to 2 tablespoons coarse sugar for sprinkling
Directions
- Preheat oven to 350 F and line a 12 inch round pizza pan or cake pan with parchment or lightly grease it so the cookie comes out easy.
- In a bowl whisk together 2 1/2 cups all purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon salt until evenly combined.
- In a separate large bowl cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about two to three minutes, scraping the bowl down once or twice.
- Beat in 1 large egg plus 1 egg yolk and 2 teaspoons vanilla extract until just mixed, don't overdo it or the cookie will get tough.
- Add the dry ingredients to the wet in two additions and stir until just combined, then fold in 2 cups semisweet chocolate chips, saving a handful to press on top.
- If the dough feels very soft or sticky chill it for 20 to 30 minutes, this helps the cookie hold shape and stop spreading too much in the oven.
- Press the dough evenly into the prepared pan using your hands or the back of a spatula or a wet measuring cup to make a smooth surface; press the reserved chips into the top and sprinkle 1 to 2 tablespoons coarse sugar if you want that crunchy sparkle.
- Bake for 18 to 22 minutes until the edges are golden and the center looks set but still slightly soft, it will firm as it cools; rotate the pan halfway through if your oven has hot spots.
- Let the cookie cake cool in the pan at least 15 to 20 minutes before transferring to a wire rack or serving, cooling completely gives the cleanest slices. Store covered at room temperature for up to three days or freeze portions for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 53g
- Total number of serves: 24
- Calories: 216kcal
- Fat: 12.3g
- Saturated Fat: 7.5g
- Trans Fat: 0.04g
- Polyunsaturated: 0.42g
- Monounsaturated: 4.4g
- Cholesterol: 36mg
- Sodium: 100mg
- Potassium: 50mg
- Carbohydrates: 31.8g
- Fiber: 1.2g
- Sugar: 20.4g
- Protein: 2.5g
- Vitamin A: 249IU
- Vitamin C: 0mg
- Calcium: 38mg
- Iron: 0.8mg
