Homemade Cookie Cake
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5
351 reviews
Excellent
Homemade Cookie Cake
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This Homemade Cookie Cake blends both salted and unsalted butters with light brown and granulated sugars to create a balanced sweetness and texture. The dough includes cornstarch, baking soda, and vanilla extract for a soft yet structured crumb, folded together with chocolate chips. Refrigeration of the dough is recommended for at least an hour to enhance flavor and texture before baking in a 9- to 11-inch pan, yielding a tender, thick cookie cake that can be frosted with either chocolate fudge or vanilla buttercream as desired.
Description
Homemade Cookie Cake uses a blend of softened butter types and sugars to achieve a tender but chewy texture accented by melty chocolate chips. The inclusion of cornstarch and baking soda helps regulate the structure and rise, ensuring a soft center with slightly crisp edges depending on pan size. The dough benefits from refrigeration, which firms up the fats and deepens the flavors before baking. This cake is baked in a springform or round cake pan, creating a large, shareable cookie with a dessert-like presentation.
Toppings include two frosting options: a chocolate fudge with bittersweet chocolate, cocoa powder, and powdered sugar, or a vanilla buttercream with butter and powdered sugar, allowing customization of sweetness. The cake pairs well with simple accompaniments like milk or coffee and makes a festive treat for gatherings.
Refrigeration of the dough is key; chilling for 24 hours encourages the best texture and flavor, although a shorter chill will still produce good results. Parchment lining and appropriate pan size adjustment help achieve an even bake, with larger pans resulting in thinner cake plays. Butter type affects saltiness; adjusting added salt depending on whether salted or unsalted butter is used maintains balance.
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Ingredients
- ½ cup butter 1 stick; softened, unsalted
- ¼ cup butter 1/2 stick; softened, regular, salted
- ¾ cup light brown sugar (150 grams)
- ¼ cup granulated sugar (50 grams)
- 1 egg room temp, large
- 2 tsp vanilla extract pure
- 2 cups all-purpose flour 240 grams, unbleached
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- ¾-1 cup chocolate chips
TOOLS NEEDED:
- 9-inch nonstick springform pan yup! the cheesecake kind! or 9-inch non-stick cake pan. 10-inch or 11-inch will work as well, the larger the pan you use the thinner the cookie cake will get so if you like a soft center, aim to use a pan around 9-11 inches in diameter and adjust bake time as needed.
- parchment paper
CHOCOALTE FUDGE FROSTING
- 3 oz bittersweet chocolate quality chocolate chips will work too) 85 grams, or semisweet chocolate bar
- 5 TBSP butter 71 grams, unsalted
- 1-2 tsp cocoa powder unsweetened
- 1 tsp vanilla extract pure
- 2-3 TBSP heavy cream as needed
- 1.5 cups powdered sugar (170 grams)
- ⅛ tsp salt fine sea salt
VANILLA BUTTERCREAM FROSTING
- ½ cup butter 113 grams) softened to room temp, unsalted
- 1 ½ cup powdered sugar (approx. 180 grams)
- ½ tsp vanilla extract pure
- 1-2 TBSP heavy cream
- fine salt teeny pinch
Instructions
- Before we begin, I'm begging you to save about a hour of your time to refrigerate your dough. You can even just make the dough and leave it in the fridge overnight to bake the following day, just pretend the cookie dough is also sensitive to the hotter-than-hades temps outside and give it some time to chill. It's one of those age old cookie debates and I'm team stick-it-in-the-fridge.
- In a large bowl, cream together softened butter and sugar with an electric hand mixer. Start at the lowest speed and increase as needed.
- Add in the egg and vanilla and continue to beat with the mixer to incorporate.
- In a separate bowl, mix together flour, cornstarch, baking soda, and salt.
- Add flour mixture to the larger bowl slowly while you continue to beat on low.
- Once your dough is mixed, fold in chocolate chips, cover, and pop it in the fridge for an hour, or overnight. Whatever works for you!
- Now here's where you get sneaky. Hide the dough in the fridge. Everyone has that one person in their family that, upon seeing a giant bowl-o-cookie dough in the fridge, loses all self-control and manners. You could loose a spoonful or the whole bowlful to hungry scavengers if you don't go ahead and just cover and hide the bowl behind a pile of leftovers and condiments. If you're only chilling it for an hour you have a much better chance of retrieving the full bowl of cookie dough. That is... unless you are a cookie dough monster. In that case, good luck!
READY TO BAKE?
- Grab your dough from the fridge and pre-heat your oven to 350°F, allowing the dough to soften at room temperature a bit for easy handling.
- Place a sheet of parchment paper on the bottom portion of an un-greased springform pan and lock in the sides.
- Press in your dough and bake on the center rack for 18-22 minutes. Mine 9-inch usually always done in 20 and when I use an 11-inch pan its done in 15-17 minutes to help give you an idea of bake range based on pan size.
- Once your cookie cake has finished baking, flip your oven to broil on HIGH and watch it like a hawk. After about 30-60 seconds the top will brown to golden perfection, still leaving that soft slightly cookie dough-esque center intact. This step is totally optional.
- Now it's yummy AND gorgeous. You're welcome. Oh... and let the cookie cake cool for an hour before you try to stuff it in your face, since you clearly already ignored me when I told you not to make this at all =)
- Once your cake has cooled, use a piping bag or a trusty ziploc with the corner cut off to fancify your cake with frosting. See post for additional frosting recipes. Garnish with anything your heart desires - shaved chocolate, mini chips, soft sprinkles, or just stick your face in the entire thing and have at it!
CHOCOLATE FUDGE FROSTING
- In a glass mixing bowl, melt the chocolate and the butter in the microwave for 60 seconds (this can be done on the stove as well). Mix and melt an additional 10-20 seconds as needed. Mix well to fully combine. Allow it to cool for 15 minutes.
- Next in a large bowl with an electric hand mixer, whip together chocolate/butter mixture with vanilla extract and salt to enhance the chocolate flavor. Sprinkle in powdered sugar slowly in 2 batches while mixing on low until fluffy and fully incorporated. Add cream as needed and mix to desired consistency. For thinner frosting, add more cream and if needed a little extra powdered sugar may be added to thicken.
VANILLA BUTTERCREAM
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth and creamy, stopping to scrape down sides as needed. Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined. Add the heavy cream, vanilla extract, and salt and continue mixing on medium speed until everything is well combined.
Notes
- Preferably refrigerate the dough for at least one hour, up to overnight, to enhance flavor and texture before baking.
- Use a 9-inch springform or nonstick cake pan for a taller cookie cake; larger pans yield thinner results.
- Adjust salt in the recipe depending on the butter used: add 1/2 teaspoon if using only unsalted butter, and omit if using salted butter.
- Line the pan with parchment paper for easy removal and cleanup.
- Nutrition information varies with frosting choice and serving size; adjust accordingly.
Nutrition Information
Show Details
Calories
473kcal
(24%)
Carbohydrates
60g
(20%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
16g
(80%)
Cholesterol
66mg
(22%)
Sodium
315mg
(13%)
Potassium
175mg
(4%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
562IU
(11%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 66mg | 22% |
| Sodium | 315mg | 13% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 562IU | 11% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
351 reviews
Excellent
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