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Giant Chocolate Chip Cookie Cake

This Ultimate Giant Chocolate Chip Cookie Cake is a dessert lover's dream! With its soft, chewy texture and a generous amount of chocolate chips, it’s the perfect balance of sweet and decadent. Whether enjoyed warm or at room temperature, this cookie cake is sure to be a hit at any gathering!

Ingredients:

  • 200g of butter
  • 250g of brown sugar
  • Vanilla extract
  • 320g of flour
  • 200g of chocolate chips
  • 300g of hazelnut-flavored chocolate spread (preferred)
  • 1 tbsp of baking powder
Preparation method:

Start by preheating your oven to 180°C (356°F). Line a round springform pan with parchment paper for easy unmolding. In a large bowl, cream the butter and brown sugar until smooth and creamy. Gradually add the baking powder and the flour, mixing until a soft dough forms. Fold in most of the chocolate chips, leaving a few aside for decoration.

Divide the dough into two equal portions. Press the first portion into the bottom of the prepared pan, creating an even layer. Spread the hazelnut-flavored chocolate spread evenly over this layer, leaving a small border around the edges. On another sheet of parchment paper, roll out the second portion of dough into a circle roughly the same size as the pan. Carefully transfer this layer over the chocolate spread using the parchment paper, then peel off the paper.

Before baking, sprinkle the reserved chocolate chips over the top of the cookie. Bake for 20 to 25 minutes, or until golden brown on top. Let it cool in the pan for a few minutes before removing it. Enjoy it warm for a gooey center or let it cool completely for cleaner slices. Enjoy!







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