This Funfetti Giant Chocolate Chip Cookie Cake has party written all over it! Made with lots of rainbow sprinkles, white and semi-sweet chocolate chips and topped with a delicious buttercream frosting, this giant cookie is perfect for a birthday party or celebration!
Funfetti Giant Chocolate Chip Cookie Cake
Five years ago today, I hit the publish button for the very first time. That’s when my blog, and my business was born. In the beginning, I started Delightful E Made simply to archive family recipes – a way to document my grandmothers, and mothers recipes to share among family and friends. I began to really love the photography aspect and began to search for ways to learn more about food photography.
Geek-Girls Like Me
I then began to search for community – for those other “food bloggers” like myself. Not only did I find them, I would quickly discover this incredible tight-knit community made up of geek-girls just like me. There is no catty behavior – just mutual support, promotion and respect. These women have become my tribe, my people. We are family because many of us face the same challenges and obstacles, both personally and professionally.
Most of us are solopreneurs, meaning we are the sole photographer, videographer, writer, cook, baker, technician, social influencer, and accountant just to name a few. Most of us are also mothers and wives, trying desperately to balance all the things, while simultaneously trying to cling to some sort of identity that we can call our own. We’re all pretty much hard-driving, savvy business-minded women that have a fierce desire and determination to move ourselves and our business forward. We can finish each others sentences….and many of us have never met in person.
Growing Pains
Today, I celebrate the fact that I’ve grown myself and my business to something I could have never possibly imagined. In five short years, I took this blog from a hobby, to a side-hustle, to a full-time, self-sustaining business. I’m now in the process of writing my first cookbook, and continuing to see my website grow to new heights. There are many, many days where I ask myself, “what the hell am I doing?” On these days I force myself to look back, reflect and see just how far I’ve come, how much I’ve grown and most importantly how blessed I am. I also realize that I never would have been able to grow this business without my tribe, my geek-girls. We are each others sound-boards, and the growth I’ve sustained is in large part a result of a the community I have such tremendous respect and pride. I’m so grateful and appreciative and hope that I can give, support and inspire those as much as they have done for me.
Let’s Celebrate…with some sprinkles!
With so many blessings to count, and five years of business under my belt, it’s time to celebrate! This Funfetti Giant Chocolate Chip Cookie Cake is the perfect treat for celebrating a birthday, anniversary or just a fun get-together with friends. It comes together easily and is actually quicker than making a batch of chocolate chips cookies.
Here’s the simple steps to making this delicious Giant Chocolate Chip Cookie:
Step 1: Mix the Cookie Dough
Just like you would do with a simple batch of cookie dough, cream together the butter, sugar, eggs and vanilla. Next, combine the dry ingredients; flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients until completely combined.
Lastly, fold in the semi-sweet chocolate chips, white chocolate chips and rainbow sprinkles into the cookie dough.
Step 2: Turn out dough into tart pan
Lightly spray a 10″ tart pan with non-stick baking spray.
Once you’ve incorporated the chocolate chips and sprinkles into the dough, turn the dough out into a 10″ tart pan, with a removable bottom. Why a tart pan? I’ve discovered from quite a bit of testing that the cookie bakes evenly and stays very uniform in this type of pan. I’ve had poor luck with pizza pans and round cake pans.
Using your hands, press the dough evenly into the pan, ensuring the cookie dough reaches the sides of the tart pan.
Step 3: Bake the Giant Chocolate Chip Cookie
Place the giant cookie into the oven that has been preheated to 350 degrees. Bake for 26-30 minutes or until the top of the cookie is light golden brown. Remove from oven and let cool to room temperature.
While the cookie is cooling, mix together the buttercream frosting. You can tint the frosting any color you prefer – I chose pink. (I’m the only girl in my household – I choose pink whenever I get the chance.)
Step 4: Frost the Giant Chocolate Chip Cookie
Fill a piping bag (or disposable frosting bag) with the buttercream. I used a Wilton 1M tip, however, feel free to utilize any tip you prefer. I made small circular rosettes on the edge of the cookie with one large rosette in the middle. Top the cookie with additional rainbow sprinkles.
Slice and Enjoy!
Once the giant chocolate chip cookie is cool and has been frosted, you can slice and enjoy! Not only does this taste just like a chocolate chip cookie, the sprinkles add a bit of extra color and the frosting makes it extra special – perfect for a celebration.
If you loved this delicious Giant Funfetti Chocolate Chip Cookie Cake, check out these other delicious recipes:
Funfetti Frosted Sugar Cookie Bars
Stars and Stripes Sugar Cookie Bars
Funfetti Chocolate Chip Cookies
Funfetti Frosted Fruity Pebble Treats
Here’s the recipe for this delicious Funfetti Giant Chocolate Chip Cookie Cake:
Yields 1 giant cookie
Serves 12 slices
This Funfetti Giant Chocolate Chip Cookie Cake has party written all over it! Make with lots of rainbow sprinkles, white and semi-sweet chocolate chips and topped with a delicious buttercream frosting, this giant cookie is perfect for a birthday party or celebration!
20 minPrep Time
30 minCook Time
50 minTotal Time
Save RecipeIngredients
- 3/4 c. (1 1/2 sticks) butter, room temperature
- 1 c. granulated sugar
- 1 egg + 1 egg yolk
- 1 1/2 tsp. vanilla
- 2 1/4 c. all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/3 c. rainbow sprinkles, plus additional for topping
- 1/2 c. semi-sweet chocolate chips
- 1/2 c. white chocolate chips
- 1/2 c.(1 stick) butter, room temperature
- 1 tsp. vanilla
- 3 c. powdered sugar
- 2-3 Tbsp. milk
- Gel food coloring (color of your choosing)
Instructions
- Preheat oven to 350 degrees. Spray a 10" tart pan with non-stick baking spray, and set aside.
- With a hand or stand mixer, cream together the butter and sugar until creamy and fluffy. Add the egg and yolk, and vanilla. Mix until combined.
- In a separate bowl, whisk together the flower, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stopping the mixer to scrape down the sides of the bowl. Dough will be thick and slightly stiff. Fold in the rainbow sprinkles, semi-sweet chocolate chips and white chocolate chips. Mix until just combined.
- Evenly press the dough into the prepared tart pan. Bake at 350 for 26-30 minutes until light golden brown. Remove from oven and let cool completely before frosting and decorating.
- For the frosting: With a hand or stand mixer, cream together the butter and vanilla. Gradually add in the powered sugar, one cup at a time, stopping to scrape down the sides of the bowl. Gradually add in milk 1 Tbsp at a time. Add in the food coloring of your choosing. For a deeper color, add more coloring. Frosting should be a thick consistency. Pipe on the frosting (I used a Wilton 1M tip). Decorate the frosting and cookie with additional rainbow sprinkles.
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