Ingredients

1 1/4 cups (247 grams) lightly packed dark brown sugar*

1/2 cup (100 grams) granulated sugar

2 sticks (227 grams) unsalted butter

2 large eggs plus 1 egg yolk, at room temperature

1 tablespoon milk

2 teaspoons vanilla extract

1 1/2 cups (191 grams) all-purpose flour

1 1/4 cups (159 grams) bread flour**

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cornstarch

1 teaspoon fine sea salt

2 cups (340 grams) semisweet chocolate chips

1 1/2 cups (153 grams) powdered sugar, sifted

1 stick (113 grams) unsalted butter, at room temperature

Pinch fine salt

2 teaspoons pure vanilla extract

1 tablespoon cream or milk

Sprinkles, for garnishing

Instructions

Step 1: Place the dark brown sugar and granulated sugar in a medium bowl. Set aside.

Step 2: Melt the 2 sticks of unsalted butter in a small saucepan over medium-low heat, swirling occasionally, or microwave in 30-second bursts, stirring between each, until melted. Pour the hot butter into the sugars and stir to combine. Allow the mixture to cool until just warm.

Step 3: Stir in the eggs, egg yolk, milk, and vanilla extract until well combined. Using a spatula, gradually mix in the all-purpose flour, bread flour, baking soda, baking powder, cornstarch, and salt.

Step 4: Fold in the semisweet chocolate chips. You can bake the dough immediately or cover and refrigerate it for up to 72 hours before baking.

Step 5: When ready to bake, preheat the oven to 350°F (175°C) and spray a 9-inch springform pan with nonstick cooking spray.

Step 6: Press the cookie dough evenly into the bottom of the prepared pan. Bake for 30 minutes for a gooey center or 35 to 40 minutes until cooked through.

Step 7: Remove the pan from the oven and place it on a cooling rack. Allow the cookie cake to cool completely before removing from the pan and frosting.

Step 8: For the buttercream: In a stand mixer fitted with the paddle attachment, combine the powdered sugar and softened butter. Mix on low speed until blended, then increase to medium and beat for 3 minutes.

Step 9: Add the pinch of salt, vanilla extract, and cream or milk. Beat on medium for 1 minute, adding more cream if needed to reach spreading consistency.

Step 10: Spread the buttercream evenly over the cooled cookie cake. Garnish with sprinkles. Serve immediately or cover and let stand at room temperature for up to 1 day, or refrigerate for up to 3 days. Bring to room temperature before serving.

Tips & Variations

For a chewier texture, use only bread flour instead of all-purpose flour.

Try mixing in different types of chocolate chips or chopped nuts for added texture.

If you don’t have a springform pan, a regular 9-inch round cake pan lined with parchment paper works well.

To make the buttercream dairy-free, substitute the butter and cream with plant-based alternatives.

FAQs

Can I make this cookie cake ahead of time?

Yes, you can prepare the dough up to 72 hours in advance and keep it refrigerated until you’re ready to bake it. The frosted cake can be stored refrigerated for up to 3 days.

Why use both all-purpose and bread flour?

Using a combination of all-purpose and bread flour balances tenderness and chewiness, giving the cookie cake a perfect texture that is soft yet slightly hearty.