Description
This delicious Chocolate Chip Cookie Cake combines the beloved flavors of classic chocolate chip cookies baked into a cake form and topped with a smooth, rich chocolate buttercream frosting. Perfect for birthdays, celebrations, or any time you crave a fun twist on a cookie!
Ingredients
Cookie Cake
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/4 cup (52g) sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups (260g) all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups (211g) semi-sweet chocolate chips
Chocolate Buttercream
- 1/2 cup (112g) unsalted butter, room temperature
- 1 3/4 cups (201g) powdered sugar
- 1/4 cup (29g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1-2 tbsp heavy cream
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C). Line a 9-inch cake pan with parchment paper on the bottom and spray the sides with baking spray to ensure easy removal of the cookie cake.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside for later incorporation.
- Cream butter and sugars: In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar on medium speed for 2-3 minutes until the mixture becomes light in color and fluffy. This creaming process is essential for texture.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the butter mixture. Mix until the dough just comes together, being careful not to overmix. Use a rubber spatula to shape the dough into a cohesive ball.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips to distribute evenly throughout the dough.
- Shape and bake cookie cake: Press the thick cookie dough evenly into the prepared cake pan. Optionally, press a few extra chocolate chips on top for decoration. Bake in the preheated oven for 18-20 minutes, until the edges are just turning golden.
- Cool the cake: Remove the cookie cake from the oven and allow it to cool completely in the pan. Once cooled, transfer it carefully onto a serving plate.
- Make chocolate buttercream: In a large bowl, beat the butter until smooth and creamy. Add half the powdered sugar and beat until combined. Then, mix in the cocoa powder, vanilla extract, and 1 tablespoon of heavy cream until smooth.
- Finish buttercream: Add the remaining powdered sugar and beat again until smooth. Adjust the consistency with more heavy cream if needed, aiming for a spreadable but pipeable frosting.
- Decorate cookie cake: Transfer the buttercream to a piping bag fitted with a star tip (such as Ateco 844) and pipe decorative swirls around the outer edge of the cookie cake.
- Storage and serving: Store the finished cookie cake in an airtight container. It can be kept at room temperature for up to 24 hours, then refrigerated. Without frosting, the cookie cake can remain at room temperature longer. Serve at room temperature for best texture; chilled cookie cake will be firmer and less soft. Consume within 4-5 days for optimal freshness.
Notes
- Ensure the butter is softened to room temperature for easy creaming and smooth buttercream.
- Do not overmix the dough after adding dry ingredients to prevent toughness.
- Press extra chocolate chips on top before baking for an attractive, chocolatey finish.
- For a firmer frosting consistency, chill the buttercream briefly before piping.
- Cookie cake is best served at room temperature to maintain softness and chewiness.
- Use parchment paper and baking spray for easy removal and minimal sticking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
