Description
This delightful Chocolate Chip Cookie Cake Recipe combines the best of both worlds—a soft, chewy chocolate chip cookie base baked in a cake pan, topped with a luscious chocolate buttercream frosting. Perfect for celebrations or satisfying a sweet craving, this cookie cake features a balanced blend of classic cookie ingredients and a rich cocoa-flavored frosting, finished with optional sprinkles for a festive touch.
Ingredients
Scale
Chocolate Chip Cookie Cake:
- 1¾ cup (210 g) all purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) light or dark brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature (optional)
- 2 teaspoons (10 ml) vanilla extract
- 1¼ cup (170 g) chocolate chips, divided
Chocolate Frosting:
- 6 tablespoons (85 g) unsalted butter, room temperature
- 3 tablespoons cocoa powder (Dutch processed recommended)
- 1¼ cup (150 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons (15 – 30 ml) room temperature milk, as needed
- 1 – 2 tablespoons sprinkles (optional)
Instructions
- Prepare the Pan: Preheat the oven to 350°F (177°C). Grease and line the bottom of a 9-inch springform or an 11-inch cake pan with parchment paper to prevent sticking and ensure easy removal of the cookie cake.
- Mix Dry Ingredients: In a mixing bowl, whisk together 1¾ cups (210 g) all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until fully combined. This creates a well-aerated base for the cookie dough.
- Melt Butter: Slice ½ cup (113 g) of unsalted butter into tablespoon-sized pieces and microwave in a bowl for about 45 seconds until mostly melted but still with some whole pieces floating, allowing it to create a better texture in the dough.
- Combine Wet Ingredients: In a large mixing bowl, whisk the mostly melted butter with ½ cup (100 g) light or dark brown sugar and ¼ cup (50 g) granulated sugar until smooth. Add 1 large egg and 1 large egg yolk (optional), along with 2 teaspoons (10 ml) vanilla extract, whisking until fully incorporated.
- Incorporate Dry Ingredients and Chocolate Chips: Gradually stir the dry ingredient mixture into the wet ingredients until about 90% combined. Gently fold in 1 cup (170 g) of chocolate chips, ensuring they are evenly distributed without overmixing the dough.
- Shape and Bake: Press the cookie dough evenly into the prepared pan. Optionally, sprinkle the remaining ¼ cup chocolate chips on top. Bake the cookie cake in the oven for 18-22 minutes if using a 9-inch springform pan, or 12-15 minutes if using an 11-inch pan. The cake is done when the edges turn a light golden brown and begin to pull away from the pan edges.
- Cool the Cookie Cake: Place the baked cookie cake on a cooling rack and let it cool in the pan for 30-60 minutes or until reaching room temperature. Run a butter knife around the edge within the first 5 minutes of cooling to prevent sticking.
- Prepare the Chocolate Frosting: In a mixing bowl, cream 6 tablespoons (85 g) of room temperature unsalted butter on low speed to spread it evenly across the bowl bottom. Add 3 tablespoons cocoa powder, 1¼ cups (150 g) powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon milk. Mix on low until combined, then increase to medium-high until smooth. Add an additional tablespoon of milk if needed to reach desired consistency.
- Decorate: Transfer the frosting to a piping bag fitted with your preferred tip. Pipe the frosting around the edges of the cooled cookie cake. Optionally, sprinkle with 1-2 tablespoons of sprinkles for added color and texture.
- Serve: Transfer the cookie cake to a serving plate or low cake stand, slice into portions, and enjoy your delicious homemade chocolate chip cookie cake!
Notes
- Storage: Place the baked chocolate chip cookie cake in an airtight container. Store at room temperature for 1-2 days, then transfer to the refrigerator for up to another 1-2 days. The cookie cake tastes best when enjoyed within the first 2 days.
- Vanilla Frosting Variation: To make vanilla frosting, follow the chocolate frosting recipe but omit the cocoa powder for a classic vanilla buttercream.
- 11-inch Cookie Cake: Use an 11.5-inch cookie cake pan with the same preparation steps. Bake for about 12-15 minutes, ensuring the pan is lightly greased and parchment lined to prevent sticking.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
