Chocolate Chip Cookie Cake Recipe
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Chocolate Chip Cookie Cake Recipe
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Delicious Chocolate Chip Cookie Cake with buttercream frosting takes the best of the iconic cookie and creates the best cookie cake recipe!
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 /2 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 /2 cup butter softened
- 1/2 /2 cup brown sugar packed
- 1/2 /2 cup sugar granulated
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 /4 cups chocolate chips divided, semi-sweet, dark, or milk chocolate
Vanilla Buttercream Frosting
- 4 tablespoons butter softened
- 1 tablespoon milk
- 1/2 /2 teaspoon vanilla extract
- 1 cup powdered sugar plus more if needed
Chocolate Buttercream Frosting
- 4 tablespoons butter softened
- 2 tablespoons cocoa powder
- 1 tablespoon milk
- 1/2 /2 teaspoon vanilla extract
- 1 cup powdered sugar
Decorations (Optional)
- 2 tablespoons chocolate chips
- 2 tablespoons Sprinkles
Instructions
- Prep. Preheat oven to 350℉. Spray a 9-inch cake pan with cooking spray and line with parchment paper or brush with homemade cake goop. Set aside.
- Whisk dry ingredients. In a medium bowl, whisk the flour, salt, cornstarch, and baking soda. Set aside.
- Mix wet ingredients. In a separate bowl, using a hand mixer or stand mixer on medium speed, cream together the butter, brown sugar, and granulated sugar until well combined, about 3 minutes. Mix in the eggs and vanilla extract until well combined, about 1 minute.
- Mix wet and dry ingredients. Mix in the dry ingredients into the wet ingredients until well combined.
- Add the chocolate chips. Stir in 1 cup of the chocolate chips and mix well.
- Bake. Press the cookie dough into the prepared cake pan. Sprinkle the remaining chocolate chips on top of the cookie dough. Bake in the preheated oven for approximately 20 to 25 minutes until the cake is lightly browned. Remove from the oven and cool on a wire rack.
- Assemble the cake. Carefully lift the cookie cake from the cake pan and discard the parchment paper. Transfer the cake to a cake stand and decorate.
- Make the Frosting. Add all of the ingredients for the frosting to a large mixing bowl. Using a hand mixer (or a stand mixer), beat on the lowest speed until well combined. Turn to higher speed and continue to beat until smooth and creamy. Transfer the frosting to a piping bag (or a zip-top bag with the bottom corner snipped out with scissors) fitted with a star piping tip (I use a Wilton 1M).
- Decorate the Cake. Pipe small decorative mounds of frosting around the edge of the cookie cake. Sprinkle the optional chocolate chips or rainbow sprinkles onto the top of the cake and frosting.
Equipments used:
Notes
- Make Ahead and Storage Tips
- Make Ahead: Prepare the cookie cake and store it at room temperature for up to 3 days.
- Leftovers: Wrap tightly with plastic wrap or store under a cake dome for up to 3 days.
Nutrition Information
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Calories
496kcal
(25%)
Carbohydrates
72g
(24%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
433mg
(18%)
Potassium
79mg
(2%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Vitamin A
537IU
(11%)
Vitamin C
0.2mg
(0%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 72g | 24% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 433mg | 18% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 537IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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