Chocolate Chip Cookie Cake Recipe
User Reviews
4.6
Chocolate Chip Cookie Cake Recipe
Description
This recipe starts with a rich cookie dough combining soft butter, granulated and brown sugars, eggs, and vanilla, mixed with flour, baking soda, salt, and chopped bittersweet chocolate. The dough is divided evenly into four buttered and lined 9-inch cake pans and pressed evenly to the edges. Optionally, M&M's are pressed lightly atop before baking.
Baking is done at 350°F (180°C) with careful attention to not overbake; cookie layers should remain slightly soft in spots when removed and will firm as they cool. Once fully cooled, the four cookie layers are stacked and frosted with vanilla buttercream to create a cookie cake that slices like a layered cake but retains the chewy, chocolatey texture of a cookie.
The cake works well for celebrations where serving multiple guests is needed, offering an alternative to traditional cakes. Cooling completely before frosting and careful baking ensure a tender cut and clean slices. The recipe notes provide options for baking in batches if pans are limited, substitutions for frosting, and make-ahead and storage tips for the dough and buttercream.
Ingredients
- 2 cups (16 oz/454 g) butter softened
- 1 ¾ cups (14 oz/385 g) granulated sugar
- 1 ¾ cups (10 ½ oz/298 g) dark brown sugar (not packed)
- 3 egg at room temperature, large
- 1 tablespoon vanilla extract
- 6 ½ cups (32 ½ oz/923 g) all-purpose flour
- 1 tablespoon baking soda
- 1 ½ teaspoons salt
- 2 ⅔ cups (16 oz/455 g) bittersweet chocolate chopped
- ¾ cup (4 oz/115 g) M&M's optional
- 1 recipe buttercream frosting vanilla flavored, best ever
Notes
- Divide dough evenly and bake all four layers simultaneously if possible; bake in batches if limited to two pans.
- Pat dough onto parchment-lined sheet pans if cake pans are unavailable, adjusting baking time accordingly.
- Do not overbake; layers should be slightly soft and will firm upon cooling for easier slicing.
- Cool cookie layers completely before applying buttercream frosting to avoid melting or soggy topping.
- Vanilla buttercream can be substituted for chocolate buttercream if preferred.
- Avoid refrigerated frostings like cream cheese as they harden and complicate slicing.
- Fan ovens require baking two trays at a time; follow timing adjustments as needed.
- Use good-quality chopped chocolate or bars for better texture and flavor.
- Dough can be made up to two days ahead and refrigerated; allow to rest at room temperature before baking.
- Buttercream frosting is best used fresh but can be prepared up to three days in advance.
User Reviews
Overall Rating
4.6
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