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Chocolate Chip Cookie Cake Recipe

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★★★★★

4.9 from 113 reviews

This decadent Chocolate Chip Cookie Cake recipe combines the chewy texture of classic chocolate chip cookies with the size and presentation of a cake. Perfect for celebrations or a fun dessert, it features a buttery cookie base loaded with semisweet chocolate chips and a smooth, creamy vanilla buttercream frosting topped with colorful sprinkles.

Ingredients

Scale

Cookie Base

  • 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

Buttercream Frosting

  • 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

  1. Prepare the Sugars and Butter: Place dark brown sugar and granulated sugar in a medium bowl and set aside. Melt 2 sticks of unsalted butter gently over medium-low heat in a small saucepan or by microwaving in 30-second bursts until fully melted. Pour the hot melted butter over the sugars and stir to combine. Let the mixture cool until just warm.
  2. Combine Wet Ingredients: Stir the eggs, egg yolk, milk, and vanilla extract into the cooled butter-sugar mixture until fully incorporated and smooth.
  3. Mix Dry Ingredients and Form Dough: Gradually fold in all-purpose flour, bread flour, baking soda, baking powder, cornstarch, and fine sea salt using a spatula. Then stir in the semisweet chocolate chips until evenly distributed. You can bake immediately or cover and refrigerate the dough for up to 72 hours for later use.
  4. Prepare for Baking: When ready to bake, preheat oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick cooking spray to prevent sticking.
  5. Shape and Bake Cookie Cake: Press the cookie dough evenly into the bottom of the prepared pan. Bake for 30 minutes for a soft, gooey center or 35 to 40 minutes for a fully cooked, firm center. Remove from oven and place the pan on a cooling rack. Allow the cookie cake to cool completely before frosting.
  6. Make the Buttercream Frosting: Using a stand mixer with a paddle attachment, blend powdered sugar and softened butter on low speed until combined. Increase to medium speed and beat for 3 minutes until creamy. Add pinch of salt, vanilla extract, and cream or milk, then beat on medium for another minute, adjusting with more cream if necessary for spreadability.
  7. Frost and Garnish: Spread the buttercream evenly over the cooled cookie cake. Garnish the top with sprinkles as desired. Serve immediately or cover and store at room temperature for up to 1 day, or refrigerate for up to 3 days. Bring to room temperature before serving for best texture.

Notes

  • For softer cookies, bake for 30 minutes; for firmer cookies, bake 35 to 40 minutes.
  • Dough can be refrigerated for up to 72 hours before baking, enhancing flavor.
  • Ensure eggs and butter are at room temperature for best batter consistency.
  • Use a springform pan to make removal easier without breaking the cookie cake.
  • Buttercream frosting can be adjusted by adding more or less cream to achieve desired spreadability.
  • Sprinkles add a festive touch, but can be omitted or substituted with chopped nuts or additional chocolate chips.

Keywords: chocolate chip cookie cake, chocolate chip cookie, cookie cake recipe, dessert cake, buttercream frosting, celebration dessert

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