Chocolate Chip Cookie Cake

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Chocolate Chip Cookie Cake

My Chocolate chip cookie cake is SO much more flavorful than the ones you find at the grocery store - and it's fun to make! This one bowl chocolate chip cookie dough is baked in a springform pan until the edges are crisp and the center is gooey. It’s topped with a chocolate fudge frosting and festive sprinkles.

Prep Time25

Cook Time24

Total Time49

Course: Dessert

Cuisine: American

Keyword: Birthday Dessert

Servings: to 16 slices

Author: Stephanie Simmons

Ingredients

For the Cookie Cake:

3/4 cup salted butter, softened at room temperature 170 grams
1/2 cup + 2 tbsp dark brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 tsp vanilla extract
2 1/4 cups all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
3/8 tsp salt
1 1/2 cups chocolate chips

For the Frosting

1/2 cup salted butter, at room temperature
2 cups powdered sugar, plus more to taste
1/3 cup cocoa powder
2-3 tbsp water
1 tsp vanilla extract
pinch of salt
sprinkles

Instructions

Prep: Line a 9-inch springform pan with parchment paper and spray with nonstick spray. Preheat your oven to 350 degrees F.
Make the cookie dough: In a large mixing bowl, cream the butter with an electric mixer on high until creamy. Add the sugars and with the butter, about 1 to 2 minutes. Add the egg, egg, yolk, and vanilla. Mix on medium high speed until just combined and smooth, scraping the sides and bottom of the bowl to make sure everything is incorporated evenly. Add the dry ingredients and chocolate chips and mix until just combined.
3/4 cup salted butter, softened at room temperature , 1/2 cup + 2 tbsp dark brown sugar, packed, 1/2 cup granulated sugar , 2 tsp vanilla extract , 1 large egg, at room temperature , 1 large egg yolk, at room temperature , 2 tsp vanilla extract , 2 1/4 cups all-purpose flour , 3/4 tsp baking powder, 3/4 tsp baking soda, 3/8 tsp salt, 1 1/2 cups chocolate chips
Bake: Spread the cookie dough in your prepared pan and sprinkle extra chocolate on top of the dough. Bake for 23 to 26 minutes. The center of the cookie should look just set. The edges will be slightly rise and the top of the cookie should look more than shiny. The internal temperature of the center of the cookie will be 200 to 205° F.
Let the cookie cool in the pan on a cooling rack for 20 to 30 minutes, then release the sides of the pan and continue to let the cookie cool. It must cool completely before adding frosting.
Make the frosting: In a medium mixing bowl, beat the butter until creamy. Beat in the powdered sugar and cocoa powder, using the water and vanilla to help things come together. Add a pinch of salt then taste the frosting and adjust the sugar and cocoa to your taste.
Pipe the frosting on top of the cooled cookie and decorate with sprinkles.
1/2 cup salted butter, at room temperature , 2 cups powdered sugar, plus more to taste, 1/3 cup cocoa powder, 2-3 tbsp water, 1 tsp vanilla extract , pinch of salt, sprinkles
Serve in store: Once frosted, slice the cookie cake and serve with a glass of cold milk. Or if skipping the frosting, you can serve the cookie while it’s warm from the oven. Store leftovers in an airtight container at room temperature for 2 to 3 days.
Note: If you used milk instead of water in the frosting, the cookie cake needs to be refrigerated.

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