Chocolate Chip Cookie Cake
User Reviews
4.9
Chocolate Chip Cookie Cake
Description
This cookie cake uses a blend of all-purpose and bread flour with brown and granulated sugars to achieve a chewy texture with depth of flavor. Melted butter mixed into the sugars adds richness and moistness. Eggs and an extra yolk create structure, while milk and vanilla provide moisture and aroma. Leavening agents including baking soda, baking powder, and cornstarch help the cake rise and maintain softness.
Once combined, semi-sweet chocolate chips are folded in for pockets of melty sweetness. The dough is pressed into a greased 9-inch springform pan and baked for 30 to 40 minutes depending on desired gooeyness. It is then cooled completely before applying a smooth vanilla buttercream made from powdered sugar, butter, vanilla, cream, and a pinch of salt. Sprinkles add color and a festive appearance.
The cake delivers a chewy and dense cookie texture with creamy sweetness from the buttercream. It can be made ahead and refrigerated, and the dough can be stored or frozen prior to baking for convenience.
Ingredients
For the chocolate chip cookie base:
- 1 1/4 cups dark brown sugar lightly packed
- 1/2 cup granulated sugar 100 grams
- 2 unsalted butter
- 2 egg at room temperature, large eggs plus 1 egg yolk
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour 191 grams
- 1 1/4 cups bread flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1 teaspoon salt fine sea salt
- 2 cups semisweet chocolate chips
For the buttercream:
- 1 1/2 cups powdered sugar sifted
- 1 tick unsalted butter at room temperature, 113 grams
- fine salt pinch
- 2 teaspoons vanilla extract pure
- 1 tablespoons cream or milk
- Sprinkles for garnishing
Instructions
For the cookie base:
- Place sugars in a medium bowl. Set aside.
- Add the butter to a small saucepan set over medium-low heat, swirling occasionally until melted. Alternatively, place the butter in a microwave-safe bowl and microwave in 30-second bursts, stirring between bursts, until melted. Add hot butter to the sugars and stir to combine. Set aside to cool until just warm.
- Stir in the eggs, egg yolk, milk, and vanilla until well combined. Using a spatula, gradually mix in the flours, baking soda, baking powder, cornstarch, and salt. Stir in the chocolate chips. Bake now or cover the dough and refrigerate until ready to bake, up to 72 hours.
- When ready to bake, preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray.
- Press the cookie dough into the bottom of the prepared pan. Bake for 30 minutes for a gooey center or 35 to 40 minutes to cook completely. Place the pan on a cooling rack and allow the cookie cake to cool completely before removing from the pan and frosting.
For the buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.
- Spread all over the cooled cookie cake then garnish with sprinkles. Serve or cover and let stand at room temperature for up to 1 day, or refrigerated for up to 3 days. Let come to room temperature before serving.
Notes
- If dark brown sugar is unavailable, light brown sugar can be used but expect a milder flavor and slight texture change.
- If bread flour is not on hand, all-purpose flour alone will work though the texture may be less chewy.
- The cookie dough can be refrigerated in the pan for up to three days before baking to develop flavor.
- For longer storage, dough can be frozen; see detailed freezing tips in the referenced article.
User Reviews
Overall Rating
4.9
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