Chocolate Chip Cookie Cake Recipe
Chocolate chip cookie cake is a rich and buttery, soft and chewy chocolate chip cookie made in a cake pan. Top this giant cookie with a sweet and creamy chocolate frosting just like classic mall style cookie cake. This homemade cake cookie is perfect for birthdays, holidays or any other celebration.
Equipment
- 1 9 inch (23 cm) springform pan or 11.5 inch cookie cake pan
- 1 sheet parchment paper
- 1 whisk and flexible spatula or spoon
- 1 stand mixer with paddle attachment or electric hand mixer with beaters (for the frosting)
Ingredients
Chocolate Chip Cookie Cake
- 1¾ cup (210 g) all purpose flour
- 2 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) light or dark brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature optional
- 2 teaspoons (10 ml) vanilla extract
- 1¼ cup chocolate chips, divided
Chocolate Frosting
- 6 tablespoons (85 g) unsalted butter, room temperature
- 3 tablespoons cocoa powder Dutch processed recommended
- 1¼ cup (150 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons (15 - 30 ml) room temperature milk, as needed
- 1 - 2 tablespoons sprinkles, optional
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or 11 inch cake pan with parchment paper.
- In a mixing bowl whisk together the flour, baking soda, baking powder, cornstarch and salt together until well combined.1¾ cup (210 g) all purpose flour, 2 teaspoon cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Slice the stick of butter into tablespoon sized pieces. Place them in a microwave safe bowl. Heat the butter for 45 seconds or until most of the butter is melted with some whole pieces floating in the melted butter.½ cup (113 g) unsalted butter
- In a large mixing bowl, whisk the mostly melted butter with sugar and light brown sugar until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just about 90% combined. Gently fold in 1 cup (170 g) chocolate chips until well combined.½ cup (100 g) light or dark brown sugar, ¼ cup (50 g) granulated sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract , 1¼ cup chocolate chips, divided
- Press the cookie dough into the prepared cookie cake pan or springform pan. Top the cookie dough with the remaining ¼ cup chocolate chips if you like. Bake the chocolate chip cookie cake for about 12 - 15 minutes if using an 11 inch pan or 18 - 22 minutes if using a 9 inch springform pan. The cookie cake is done baking when the edges of the cookie are a light golden brown and are pulled slightly from the edge of the pan.
- Cool the cookie in the pan on top of a cooling rack for 30 - 60 minutes or until room temperature. I recommend running a butter knife around the edges of the pan within the first 5 minutes of cooling to ensure the edges of the cookie do not stick to the pan.
- While the cookie is cooling make the frosting. Place the room temperature butter into a mixing bowl. Cream the butter on low to spread the butter across the bottom of the mixing bowl. Add the cocoa powder, powdered sugar, vanilla extract and 1 tablespoon of milk to the mixing bowl. Mix the chocolate buttercream on low to combine all the ingredients and increase the speed to medium-high until smooth or your desired frosting texture is reached. Add up to 1 additional tablespoon of milk if needed.Transfer the frosting to a piping bag fitted with your preferred piping tip.6 tablespoons (85 g) unsalted butter, room temperature, 3 tablespoons cocoa powder, 1¼ cup (150 g) powdered sugar, 1 teaspoon vanilla extract , 1 - 2 tablespoons (15 - 30 ml) room temperature milk, as needed
- When it’s time to serve, transfer the cookie cake to a serving plate or even a low cake stand. Pipe the frosting around the edges of the cookie. Top with sprinkles, slice and enjoy.1 - 2 tablespoons sprinkles, optional
Notes
Store: Place the baked chocolate chip cake cookie in an airtight container. Store at room temperature for 1 - 2 days then transfer to the fridge for up to another 1 - 2 days. This cookie cake taste best when enjoyed within the first 2 days.
Vanilla Frosting: Follow the chocolate frosting recipe as written, but omit the cocoa powder.
11 inch Cookie Cake: Prepare the recipe as written. Use an 11.5 inch cookie cake pan and bake for about 12 - 15 minutes. Make sure to lightly grease and line the bottom of the cake pan to ensure the cookie doesn’t stick in the pan.
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