Delicious Giant Chocolate Chip Cookie Cake

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This recipe features a soft, chewy cookie exterior with a decadent, “lava-like” chocolate spread center, topped with extra large dark chocolate chunks.

Ingredients
For the Cookie Dough:
225g unsalted butter, softened
150g light brown sugar
100g granulated white sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
350g all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
150g semi-sweet chocolate chips (for the dough)
For the Filling & Topping:
200g chocolate hazelnut spread (like Nutella) or chocolate ganache
100g dark chocolate bar, chopped into large rustic chunks (for the top)

Instructions

1. Prepare the Filling Core
   To get that perfect “stuffed” look without the mess, take a plate lined with parchment paper and spread the chocolate hazelnut spread into a flat circle (about 15 cm in diameter). Place it in the freezer for 20 minutes while you make the dough.
2. Cream the Butter and Sugars
   In a large bowl, beat the softened butter with both types of sugar until the mixture is pale and fluffy. Add the eggs one at a time, followed by the vanilla extract, and mix until well combined.
3. Mix the Dry Ingredients
   Sift the flour, baking soda, and salt into the wet mixture. Fold gently with a spatula until just combined. Stir in the 150g of smaller chocolate chips.
4. Assemble the Cake
   Preheat your oven to 170°C. Grease a round springform pan.
   Take about 2/3 of the cookie dough and press it into the bottom and slightly up the sides of the pan.
   Remove the frozen chocolate disc from the freezer and place it right in the center.
   Take the remaining dough, flatten it into a disc with your hands, and place it over the chocolate center, pinching the edges to seal the filling inside.
5. Add the Toppings
   Press the large dark chocolate chunks generously into the top of the dough. Don’t be afraid to leave them poking out—it adds to the rustic look of the cake in the photo.
6. Bake
   Bake for 25–30 minutes. The edges should be golden brown, but the center should still look slightly soft.
7. Cool and Serve
   Let the cake cool in the pan for at least 15 minutes. This is crucial; if you cut it too early, the molten center will run out completely. It’s best served warm for that perfect gooey texture!