Ingredientes para Giant Chocolate Chip Cookie Cake
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed brown sugar
- 1 ½ cups granulated sugar
- 2 large eggs
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups dark chocolate chips
- 1 cup white chocolate chips
- 1 cup chopped macadamia nuts
- 1 cup chopped walnuts
- 1 cup chopped pecans
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Giant Chocolate Chip Cookie Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Giant Chocolate Chip Cookie Cake
- Preheat oven to 375°F (190°C).
- Line a 14-inch light-colored round pizza pan with parchment paper, leaving some overhang for easy removal. Grease the parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 teaspoon vanilla extract.
- Fold in 2 cups dark chocolate chips, 1 cup white chocolate chips, and 1 cup chopped nuts (walnuts, pecans, or your favorite).
- Spread the batter evenly into the prepared pan.
- Bake for 20-25 minutes, or until the edges are golden brown and the center is set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Let cool in the pan for 10 minutes before carefully lifting the cookie cake out using the parchment paper overhang. Transfer to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
198g
Fat
137g
Carbs
27g
