Description
This delicious Chocolate Chip Cookie Cake combines the classic flavors of a chocolate chip cookie with the fun and festive presentation of a cake. Soft, chewy, and loaded with semisweet chocolate chips and sprinkles, it’s baked in a 10-inch pan and topped with a rich, creamy chocolate frosting that’s perfect for birthdays, celebrations, or any time you want a special treat.
Ingredients
Cookie Cake
- ¾ cup unsalted butter, softened
- ¾ cup light or dark brown sugar, tightly packed
- ⅔ cup sugar
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoon corn starch
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup semisweet chocolate chips
- 2 tablespoons sprinkles
Chocolate Frosting
- ½ cup (1 stick) salted butter, softened to room temperature
- 1 ½ cups powdered sugar
- ¼ cup cocoa powder
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Prepare a 10-inch round pan by lining the bottom with parchment paper or lightly greasing it to prevent sticking. Set aside.
- Cream Butter and Sugars: In a large bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Using an electric mixer, beat the mixture well until it becomes light and fluffy, creating a smooth base for your cookie cake batter.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the creamed butter and sugars. Stir thoroughly to incorporate all ingredients evenly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, corn starch, baking powder, and salt until uniformly mixed.
- Mix Dry Into Wet: Gradually add the dry ingredients into the wet mixture, stirring continuously until fully combined with no flour streaks visible. Then fold in the semisweet chocolate chips and sprinkles evenly into the batter.
- Bake the Cookie Cake: Spread the batter evenly into the prepared 10-inch pan. Bake in the preheated oven at 350°F (175°C) for approximately 30 minutes, or until the edges are just turning golden brown and a toothpick inserted near the center comes out mostly clean.
- Prepare the Frosting: While the cookie cake cools completely, begin making the chocolate frosting. Beat the softened salted butter with an electric mixer until it becomes smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar into the butter, continuing to beat until fully incorporated and smooth.
- Add Cocoa and Vanilla: Stir in the cocoa powder and vanilla extract, scraping down the bowl sides with a spatula as needed to ensure even mixing.
- Adjust Consistency with Milk: Add 1 tablespoon of milk or heavy cream to the frosting and beat well. If the frosting is too stiff, add a little more milk, up to 2 tablespoons, until you achieve a smooth and creamy consistency perfect for piping.
- Frost the Cookie Cake: Once the cookie cake is completely cool, pipe the frosting around the rim using a piping bag fitted with a Wilton 2D tip for a decorative finish. Alternatively, use a ziploc bag with a small snipped corner to pipe the icing.
- Serve: Slice the cookie cake into 10 servings and enjoy your delicious homemade chocolate chip cookie cake!
Notes
- Ensure the butter for both the cookie batter and frosting is softened at room temperature to achieve the best texture.
- Do not overbake the cookie cake to keep it soft and chewy; watch for edges turning golden brown as your cue.
- Use parchment paper or grease the pan well to prevent sticking and allow for easy removal.
- Feel free to customize the sprinkles or chocolate chips with your preferred variety or add nuts for extra crunch.
- If frosting is too soft, chill briefly to firm up before piping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
