Get the Recipe:
Chocolate Chip Cookie Cake
This chocolate chip cookie cake is perfect for celebrations or just sweet cravings. It's quick and easy to make, and it's such a fun, happy treat. Bake it for a birthday, a party, or just because!
Ingredients
For the cookie cake:
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/2 cup (100 g) firmly packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (170 g) semisweet chocolate chips
For the frosting:
- 1/4 cup (56 g) unsalted butter, softened
- 1 cup (110 g) confectioners' sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 to 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- pinch of salt
- sprinkles, for garnish
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Instructions
To make the cookie cake:
- Preheat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper, and grease the pan and paper. (I recommend a cooking spray with flour, like Baker's Joy or Pam Baking.)
- Whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a separate bowl, stir together the cooled butter, brown sugar, and sugar. Add the egg and vanilla, and stir to combine.
- Gradually add the flour mixture to the butter mixture, stirring just until combined or a few small streaks of flour remain. Stir in the chocolate chips.
- Spread the dough evenly in the prepared pan. Bake 20 to 25 minutes, or until the cookie is golden brown.
- Place the pan on a wire rack, and allow the cookie to cool completely before removing from the pan.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter until creamy. Gradually add the confectioners' sugar, cocoa powder, 1/2 tablespoon cream, vanilla, and salt, and mix until thoroughly combined and fluffy. If necessary, add the remaining cream a small amount at a time until the frosting is the desired consistency.
- Transfer the frosting to a piping bag fitted with your preferred piping tip. Pipe the frosting onto the cooled cake, and garnish with sprinkles.
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Notes
- Store in an airtight container at room temperature up to 3 days.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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