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Chocolate Chip Cookie Cake Recipe

Chocolate Chip Cookie Cake Recipe
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★★★★★

4.8 from 14 reviews

This Chocolate Chip Cookie Cake combines the indulgent flavors of a classic chocolate chip cookie with the fun and festive look of a cake. With a soft, chewy texture and rich chocolate chips, this cookie cake is perfect for celebrations or as a delightful dessert. Topped with a smooth, homemade chocolate frosting, it offers the perfect balance of sweetness and chocolatey goodness.

Ingredients

Scale

Cookie Cake

  • 3/4 cup unsalted butter (room temperature)
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 3/4 cups all purpose flour
  • 1 cup semi-sweet chocolate chips

Chocolate Frosting

  • 1/2 cup (1 stick) unsalted butter (room temperature)
  • 3 tablespoons unsweetened cocoa powder (sifted)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 2 1/2 cups powdered sugar
  • 2 to 4 tablespoons milk

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F. Line the bottom of a springform pan with parchment paper and secure the sides. Grease the sides with non-stick baking spray. Alternatively, you can use a 9-inch baking or pie dish, just make sure to spray it well.
  2. Make the Cookie Dough: In a large bowl, beat the room temperature butter, brown sugar, and granulated sugar together until light and fluffy, around 2-3 minutes.
  3. Add Wet and Dry Ingredients: Beat in the egg, vanilla extract, baking soda, and salt until combined. Then mix in the cornstarch and flour until well combined. Gently fold in the chocolate chips.
  4. Press Dough into Pan: Evenly press the cookie dough into your prepared pan. For a nicer look, sprinkle a few extra chocolate chips on top and gently press them into the dough’s surface.
  5. Bake: Place the cookie cake on the center rack of the oven and bake for 21 to 23 minutes. Avoid overbaking; the edges should turn golden and the center set but still soft. If edges cook faster, tent foil over the edges to prevent over-browning.
  6. Cool: Let the cookie cake cool completely on the counter before decorating or removing from the pan to avoid breakage.
  7. Make the Frosting: Using a stand or hand mixer, beat the butter, cocoa powder, vanilla, and salt together in a large bowl until smooth. Gradually add powdered sugar in two portions, beating well after each addition and scraping down the sides of the bowl.
  8. Adjust Frosting Consistency: Slowly add milk, one tablespoon at a time, beating until you achieve a light, fluffy, and spreadable consistency.
  9. Frost the Cookie Cake: Once the cookie cake is fully cooled, spread the chocolate frosting evenly on top as desired. Slice and serve fresh.

Notes

  • For best results, ensure the butter is at room temperature before starting.
  • Do not overbake the cookie cake to keep it soft and chewy in the center.
  • If you prefer, substitute semi-sweet chocolate chips with dark or milk chocolate chips for variation.
  • The frosting consistency can be adjusted by adding more or less milk.
  • Store any leftover cookie cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • Bring refrigerated cake to room temperature before serving for the best texture and flavor.

Nutrition

Keywords: Chocolate Chip Cookie Cake, Cookie Cake, Chocolate Frosting, Easy Dessert, Baked Cookie

Find it online: https://www.sanacooks.com/chocolate-chip-cookie-cake-recipe/