Chocolate Chip Cookie Cake
Total Time
2 hours 15 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(14)
Ingredients
10-12 slices
- Cookie Cake
- 3/4 cup (180g) unsalted butter, room temp (regular or plant-based)
- 1 cup (210g) dark brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 2 cups (265g) all purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1 1/4 cup (225g) semisweet chocolate chips, plus an extra handful for topping
- Chocolate Frosting
- 6 tbsp unsalted butter, room temp (regular or plant-based)
- 1 cup (120g) powdered sugar
- 3 tbsp unsweetened cocoa powder (regular or dutch process)
- 1-2 tbsp milk (regular or plant-based)
- Rainbow sprinkles for decorating
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Preparation
Step 1
Preheat the oven to 350F and grease the inside of a 9″ springform pan. Line the bottom with a sheet of parchment paper and set aside.
Step 2
In a medium mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
Step 3
In a large mixing bowl, mix together the butter and sugars until smooth and lightened in color. This can be done by hand with a wooden spoon or with an electric mixer.
Step 4
Then mix in the eggs, followed by the vanilla extract.
Step 5
Pour in the dry ingredients and gently mix to combine. Just before all the flour absorbs, toss in the chocolate chips and mix to fully bring the dough together.
Step 6
Spread the dough in the prepared springform pan and sprinkle with a handful of extra chocolate chips. Gently press the chips into the surface of the dough.
Step 7
Bake the cookie for 22-25 minutes, or until evenly puffed with light golden edges.
Step 8
Allow the cookie to cool at room temperature for 30 minutes, then chill for about an hour or until no longer warm.
Step 9
When the cookie has fully cooled, make the frosting.
Step 10
Add the butter to a mixing bowl and gradually mix in the cup of powdered sugar. This can also be done by hand or with an electric mixer.
Step 11
Once smooth, mix in the cocoa powder along with one tablespoon of milk. Mix and assess if the additional tablespoon of milk is needed.
Step 12
Fit a piping bag with a large French star tip and fill with the frosting. Pipe a border of frosting all around the edge of the cookie and top with sprinkles.
Step 13
Slice and enjoy!
Step 14
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Chef's notes
Ensure to use dark brown sugar for a rich flavor and texture.
For a dairy-free option, swap the butter and milk with plant-based alternatives and use dairy-free chocolate chips.
Allow the cookie cake to cool completely before frosting to prevent the frosting from melting and slipping off.
