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Chocolate Chip Bundt Cookie

A homemade giant chocolate chip cookie is one of the best dishes you could ever make, especially if you're baking this for kids. I've done so a number of times, and the results have been wonderful. However, I've noted that this homemade cookie will rise far more than a store-bought chocolate chip cookie, giving you a cookie with a thickness of as much as an inch and a half. Now, there's nothing wrong with that, as who doesn't love a big, big cookie? But with the way this rises, this is more like a cookie cake than a regular cookie. So, we're going all the way here and making a giant cookie in the shape of the greatest and most beautiful of all cakes: a giant bundt shaped cookie, with a chocolate truffle center. For an extra touch of decadence (as if this cookie needs more sinful goodness), we drizzle a chocolate ganache over the top of this cookie cake, giving the result you see here.

Pans needed


Note: If you're going to use store-bought cookie dough, this will require four rolls of dough. This is a big freakin' cookie.

Chocolate Filling

Chocolate Buttercream Ganache

Preheat your oven to 350 degrees F. Grease the inside of your bundt pan with shortening.

In the larger bowl, whisk together the dry ingredients: flour, baking soda, and salt.

In the smaller bowl (but still a large bowl), mix together the wet ingredients: butter, sugar, and brown sugar. This can be done by hand if the butter is soft; you may need to soften the butter in the microwave oven for 15 seconds on high. After the sugar and butter are mixed (creamed) together, add egg and vanilla. Stir them all together until thoroughly blended.

Pour the wet ingredients into the dry ingredients and mix them together. (This is why the larger bowl is needed for the dry ingredients.) Keep stirring until it becomes a thick, clay-like dough. Pour in the chocolate chips and mix it all together.

Separate one-third of the cookie dough into a separate bowl, and keep it aside. This will be for the top of the pan, and it will become the bottom of the cookie when it stands on a platter.

Press the rest of the cookie dough into the bundt pan. Leave an indentation or circular space in the center to add the chocolate filling.

To prepare the filling, melt butter in a saucepan or skillet over low-medium heat. Stir in sugar and cocoa powder. Mix together until the cocoa dissolves and the mixture takes on a thick, semi-solid consistency.

Add the filling to the center of the cookie.

Cover the cookie with the remaining cookie dough.

(Let a young child lick the spoon and the bowl. This is important.)

Place the pan in your oven and bake for 35 to 40 minutes at 350 degrees F (180 degrees C).

At this time, prepare the chocolate ganache. Mix ingredients together in a large bowl, so it will be ready to add to the cookie.

After 40 minutes, remove the hot pan from the oven and let it rest for at least ten to fifteen minutes, in order for the cookie to settle. Turn the cookie over onto a platter. Let the cookie cool for about fifteen minutes, then add ganache to top.