Chocolate Chip Cookie Cake
A soft, chewy chocolate chip cookie cake topped with piped buttercream frosting and sprinkles! Everything you want from a classic chocolate chip cookie, dressed up for a celebration.
Servings: 16 Slices
Ingredients
Cookie Cake
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup unsalted butter 1 ½ sticks, melted and cooled slightly
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips plus more for topping
Buttercream Frosting
- 3 cups powdered sugar
- 1 cup unsalted butter softened
- Pinch of salt
- 1 ½ teaspoons vanilla extract
- 1-2 tablespoon milk
- gel food color if desired
- Sprinkles if desired, for topping
Instructions
- Preheat the oven to 350°F. Line the bottom and sides of a 9-inch cake pan with aluminum foil and set aside.
- In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until combined. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula until a soft, thick dough forms. Stir in the chocolate chips.
- Press the dough evenly into the prepared pan. Top with a few extra chocolate chips if desired. Bake 18-22 minutes, until the top is lightly golden brown and the edges are golden. Cool completely in the pan on a wire rack, about 1 hour.
- Use the foil to carefully lift the cookie cake out of the pan. Peel off the foil and transfer the cookie cake to a large serving plate.
- Beat the powdered sugar and softened butter together until combined. Add the salt, vanilla extract, and 1 tablespoon of milk. Beat on medium speed until smooth, adding more milk as needed to reach a smooth, pipeable consistency. Beat in gel food color if using.
- Transfer the frosting to a piping bag fitted with a decorating tip and pipe onto the cookie cake as desired. Top immediately with sprinkles if using. Serve right away or store loosely covered at room temperature for up to 3 days.
Notes
Yield: This recipe makes one 9-inch cookie cake and cuts cleanly into 16 slices. Use a sharp knife and wipe it between cuts for the neatest slices.
Technique: Pull the cookie cake from the oven when the center still looks very slightly underdone. It finishes setting as it cools, which is what keeps the texture soft and chewy rather than dry and cakey.
Storage: Store loosely covered at room temperature for up to 3 days. To freeze, wrap individual slices tightly in plastic wrap and freeze for up to a month. Thaw at room temperature before serving. Pipe frosting and add sprinkles the day you plan to serve so everything looks fresh.
Technique: Pull the cookie cake from the oven when the center still looks very slightly underdone. It finishes setting as it cools, which is what keeps the texture soft and chewy rather than dry and cakey.
Storage: Store loosely covered at room temperature for up to 3 days. To freeze, wrap individual slices tightly in plastic wrap and freeze for up to a month. Thaw at room temperature before serving. Pipe frosting and add sprinkles the day you plan to serve so everything looks fresh.
Nutrition
Calories: 470kcal | Carbohydrates: 59g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 155mg | Potassium: 115mg | Fiber: 1g | Sugar: 43g | Vitamin A: 659IU | Calcium: 32mg | Iron: 2mg