Description
This Chocolate Chip Cookie Cake is a delicious twist on classic cookies, baked as a soft, chewy cake perfect for sharing. Featuring a buttery dough loaded with chocolate chips and topped with a rich, creamy homemade chocolate frosting, it’s an irresistible treat for any occasion.
Ingredients
Scale
Chocolate Chip Cookie Cake:
- 1¾ cup (210 g) all purpose flour
- 2 teaspoon 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 (about 210 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
- Preheat Oven and Prep Pan: Preheat your oven to 350°F (177°C). Grease and line the bottom of a 9-inch (23 cm) springform or 11-inch cake pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined to ensure even distribution.
- Melt Butter: Slice the unsalted butter into tablespoon-sized pieces and place them in a microwave-safe bowl. Heat for about 45 seconds until mostly melted but with some solid pieces remaining, allowing for better texture in the cookie dough.
- Combine Wet Ingredients: In a large bowl, whisk the mostly melted butter with the brown and granulated sugars until smooth. Then whisk in the egg, optional egg yolk, and vanilla extract until fully incorporated.
- Form Cookie Dough: Gradually stir the dry ingredients into the wet ingredients until about 90% combined to avoid overmixing, then gently fold in 1 cup (170 g) of the chocolate chips evenly into the dough.
- Shape and Bake: Press the cookie dough evenly into the prepared pan. Optionally, sprinkle the remaining ¼ cup chocolate chips on top for extra chocolate bursts. Bake in the preheated oven for 12–15 minutes if using an 11-inch pan or 18–22 minutes if using a 9-inch springform pan; the edges should be light golden and slightly pulled away from the pan.
- Cool the Cookie Cake: Let the cookie cool in the pan on a cooling rack for 30–60 minutes until it reaches room temperature. To prevent sticking, gently run a butter knife around the edges within the first 5 minutes of cooling.
- Prepare the Frosting: Beat the room temperature butter in a mixing bowl on low speed to spread it evenly. Add cocoa powder, powdered sugar, vanilla extract, and 1 tablespoon of milk. Mix on low then increase to medium-high until smooth and creamy. Add up to 1 more tablespoon of milk if needed to reach desired consistency. Transfer frosting to a piping bag fitted with your preferred tip.
- Decorate and Serve: Carefully transfer the cooled cookie cake to a serving plate or cake stand. Pipe the chocolate frosting around the edges, garnish with optional sprinkles, slice, and enjoy!
Notes
- Storage: Store the baked cookie cake in an airtight container at room temperature for 1–2 days, then refrigerate for an additional 1–2 days. Best enjoyed within the first 2 days for optimal texture and flavor.
- Vanilla Frosting Variation: To make vanilla frosting, omit the cocoa powder and follow the recipe as written for the chocolate frosting.
- 11 Inch Cookie Cake: When using an 11.5 inch cookie cake pan, bake for the shorter range of 12–15 minutes. Always grease and line the pan to prevent sticking.
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
