Chocolate Chip Cookie Cake
A thick, chewy chocolate chip cookie baked in a round pan to make it a party cake! It's perfectly gooey and fudgy when fresh out of the oven, then it will settle into a soft and chewy cookie cake that's ideal for slicing. Enjoy it as-is, or decorate with vanilla buttercream and sprinkles to make it celebratory!
Servings 12 slices
Equipment
Ingredients
Chocolate Chip Cookie Cake
- 1/2 Cup (113g) unsalted butter, melted
- 1/2 Cup (100g) packed light or dark brown sugar
- 1/3 Cup (67g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 Tsp pure vanilla extract
- 1/2 tsp cornstarch*
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 Cups (199g) all purpose flour
- 1 Cup (175g) semi-sweet chocolate chips
Vanilla Buttercream (Optional)
- 1/4 Cup (57g) unsalted butter, room temperature
- 1 Cup (120g) powdered sugar
- 1/2 tsp pure vanilla extract
- 1 1/2 tsp whole milk, room temperature
- pinch of salt, or to taste
Additional Garnish (Optional)
- 2 tsp rainbow sprinkles
Instructions
Make the Chocolate Chip Cookie Cake
- Preheat the oven to 350ºF (177ºC). Prepare a 8-inch or 9-inch round baking pan inch by spraying the sides with baking spray and lining the bottom with parchment paper.
- Melt the butter: In a microwave safe bowl, heat the butter in 20-30 second intervals, stirring after each one, until the butter is melted. Set aside.
- In a large bowl, add the brown sugar and granulated sugar. Pour the melted butter on top and whisk together until uniform. Add the eggs and vanilla, then continue whisking until uniform. Whisk in the cornstarch (if using), baking soda, baking powder, and salt.
- Add the flour and use a silicone spatula to fold it in until smooth cookie dough forms. Reserve about 1/4 Cup of the chocolate chips and set them aside, then pour the remaining chocolate chips into the cookie dough and fold until evenly dispersed.
- Add the chocolate chip cookie dough into the prepared pan and press it down in an even layer all the way to the edges. Sprinkle the reserved chocolate chips on top and press them in, then bake for 17-22 minutes, until evenly puffed and the edges are lightly golden. It might seem soft in the middle but don't be tempted to over-bake! It will continue to bake in the pan as it cools.
- Let the cookie cake cool in the pan for about 30 minutes before transferring to a wire rack to cool completely to room temperature (if you're planning on decorating with frosting). If you decide not to add the buttercream feel free to enjoy it warm.
Make the Vanilla Buttercream
- With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color, about 5 minutes.
- With the mixer on low, add half of the powdered sugar, followed by the vanilla, milk, and salt. Scrape down the bowl and paddle and add the rest of the powdered sugar, mixing on low speed until uniform, about 2-3 minutes.
Assembly
- To create the look of the frosted cookie cake pictured, begin by tinting the buttercream, if desired. I used a small drop of AmeriColor Electric Purple to my buttercream to create a light pinky purple color.
- Place the buttercream into a piping bag fitted with Wilton Tip 6B and pipe stars around the (cooled) cookie cake border. Sprinkle the piping with rainbow sprinkles and serve!
Notes
*cornstarch makes this recipe extra soft. If you can't find it locally, you can substitute it for 1/2 tsp baking powder.
Make Ahead Tips:
- The chocolate chip cookie cake can be made ahead and, once cooled, stored at room temperature covered with plastic wrap for up to 2 days. Alternatively, you can freeze the cookie cake for up to 1 month. I recommend wrapping it first in plastic wrap, then in foil.
- The vanilla buttercream can be made ahead and stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 2 weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.