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Giant Choc Chip Cookie Cake



12 piece(s)

Giant Choc Chip Cookie Cake


  • 170 g unsalted butter, softened to room temp
  • 200 g brown sugar, light or dark
  • 1 egg, large
  • 1 egg yolk
  • 14 g vanilla extract
  • 250 g flour, all purpose
  • 2 tsp cornflour
  • 1 tbsp bicarbonate of soda
  • 225 g chocolate chip, semi sweet


  • 115 g unsalted butter, softened to room temp
  • 200 g icing sugar
  • 20 g cocoa powder, unsweetened
  • 30 g cream, heavy
  • 1 pinches salt
  • 7 g vanilla extract
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21

Recipe's preparation

    Method for Dough
  1. 1. Preheat oven to 180°C. Grease a 22cm dish or cake pan with nonstick spray. Set aside.

    2. Insert butterfly whisk, add softened butter, blend for 15 - 30 seconds on speed 3, scrape down sides and continue to mix until completely smooth and creamy.

    3. Add the brown sugar and mix for 30 seconds on speed 4, scrape down side and continue to mix until creamy, extend to 1 minute if needed.

    4. Add in egg, egg yolk, and vanilla extract for mix for 30 - 40 seconds on speed 4, or until combined. Scrape down the sides of the bowl as needed.

    5. Remove Butterfly whisk. Add in; flour, cornflour, baking soda and salt. Mix for 15 seconds speed 3.

    6. The cookie dough will be quite thick. Add 200g of chocolate chips and gently mix for 10 seconds on speed 1.5 - 2 until combined.

    7. Press the cookie dough evenly into the prepared pan. (use wet hands to make the process easier)

    8. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven). Use a toothpick to test. You may want to cover the cake loosely with aluminium foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish.
  2. Buttercream
  3. 1. Insert butterfly whisk, add softened butter, blend for 20 seconds on speed 3 until completely smooth and creamy. – extend time up to 30 seconds, scrape down sides if needed.

    2. Add icing sugar, cocoa powder, heavy cream, salt, and vanilla extract. Mix for 15 seconds speed 3, then increase to speed 4 and beat for 1 full minute.
    Add 1/4 cup more icing sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired. Mix for 30 seconds speed 3

Accessories you need

  • Butterfly
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    Spatula TM31
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  • Spatula TM5/TM6
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1. Eggs: Make sure you don’t use 2 full eggs, which will result in a cakey texture– think more of a cake than a cookie. 1 whole egg + 1 egg yolk is best.

2. Cornflour: The cornflour helps thicken the cookie dough and promises a softer cookie cake.

3. Cookie cake remains fresh covered tightly at room temperature for up to 3 days.

4. The chocolate buttercream is optional. Instead, decorate with whipped cream or top with vanilla ice cream.

Buttercream tips

1. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on speed 3 for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

2. Quantity: This recipe is enough to frost 6 - 8 cupcakes

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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