A giant gluten-free cookie cake with festive buttercream decorations is the ultimate way to celebrate birthdays or special occasions. This big, soft, chewy chocolate chip cookie will be the talk of the party when everyone learns it's deceptively gluten-free!
Preheat the oven to 350ºF. Grease a 9-inch cake pan with nonstick cooking spray. For best results, like the bottom with cut-to-size parchment paper for easy removal.
In a large mixing bowl or stand mixer with paddle attachment, cream together the butter and brown sugar together until light and fluffy, about 3 minutes.
½ cup unsalted butter, 1 cup packed light brown sugar
Add the egg, egg yolk, and vanilla extract, beating until well combined.
1 large egg, 1 egg yolk, 2 teaspoons vanilla extract
Slowly mix in the gluten-free flour, baking soda, and salt. Once no flour streaks remain, stir in the chocolate chips on low speed.
2 cups gluten free all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
Transfer the cookie dough to the prepared pan and spread evenly. Bake for 25-27 minutes, or until the edges are firmly set and a toothpick inserted in the middle comes out without wet dough. Cool completely on a wire rack before removing from pan and decorating with frosting.
1 cup semi-sweet chocolate chips, ½ cup miniature chocolate chips
Chocolate Frosting
In a medium bowl add all the buttercream frosting ingredients. Mix on low speed until combined. Increase speed to medium high and beat until fluffy.
4 tablespoons unsalted butter, 2 tablespoons unsweetened cocoa powder, 1 cup powdered sugar, 1 ½ tablespoons milk, pinch salt
If too thick add a dash of milk. If the frosting is too thin, add a little more powdered sugar.
Place a wire rack over the cooled cookie cake pan and invert onto the rack, so the bottom of the cake faces up. Peel off the parchment paper. Place a serving platter on top of the overturned cake and flip onto the platter so it is right side up.
Transfer the chocolate frosting into piping bag with an open star tip. Decorate the edges with rosettes. If desired, add sprinkles to the frosting and top of cake.
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Notes
Alternative Baking Pans
If you wish to replicate a bakery-style giant cookie cake, you will need one of these inexpensive cookie can pans. Make sure it's 11.5-inch diameter and not a pizza pan, which is slightly larger.You will need to reduce the baking time about 10 minutes if using a cookie can pan since the dough will be spread thinner. The edges should be firmly set and a toothpick inserted in the middle should come out without wet dough.Using a 9-inch cake pan will serve about 10-12 small slices and a cookie cake pan 12-14 larger slices. An 8-inch layer cake pan may also be used, but you will have to bake it about 2-3 minutes longer.
Storing and Freezing
Store cookie cakes at room temperature, covered with aluminum foil. For best taste and texture, consume within 1-2 days.Gluten-free baked goods have a tendency to lose moisture quickly, becoming dry and crumbly. Therefore, I recommend freezing leftovers or making the cake ahead, freezing until the day you plan on serving it.The cake may be decorated with buttercream and frozen until solid. Once the cake and frosting is firm, wrap securely with plastic wrap and cover with foil. Freeze up to 2 months.When ready to serve, remove wrapping and place on a serving platter to thaw at room temperature about 2 hours.Recipe adapted from Sally's Baking Addiction