If you have a sweet tooth and love a dessert that feels like a warm hug, this Chocolate Chip Cookie Cake with Fudge Frosting Recipe is exactly what you need. Imagine a giant, soft, chewy cookie baked to perfection, generously studded with melty semi-sweet chocolate chips, and topped with the richest, creamiest fudge frosting you’ve ever tasted. It’s the ultimate crowd-pleaser that combines the classic joy of chocolate chip cookies with the celebratory feel of a cake. Whether it’s for a birthday, a cozy night in, or just because you deserve a treat, this delightfully indulgent dessert will fill your kitchen with amazing aromas and your heart with pure happiness.
Ingredients You’ll Need
This recipe keeps things beautifully simple, focusing on a handful of essential ingredients that come together to create a perfectly textured cookie cake topped with luscious fudge frosting. Each component plays a crucial role — from the butter that provides softness and richness, to the cocoa powder that deepens the frosting’s chocolate flavor.
- 1¾ cups all-purpose flour: The base for your cookie cake, giving structure and that tender crumb we all love.
- ¾ teaspoon baking soda: A gentle leavening agent that helps the cookie rise just enough for softness without puffiness.
- ½ teaspoon salt: Enhances flavor and balances the sweetness in the dough.
- ½ cup unsalted butter (softened): Adds moisture and richness to the cookie’s texture.
- ¾ cup packed light or dark brown sugar: Brings a deep, caramel-like sweetness that keeps the cookie moist.
- ¼ cup granulated sugar: For a touch of crispness on the cookie’s edges.
- 1 large egg (room temperature): Helps bind the ingredients and contributes to a tender crumb.
- 2½ teaspoons vanilla extract: Boosts flavor with warm, aromatic notes.
- 1½ cups semi-sweet chocolate chips (plus extra for sprinkling): The star of the show, offering pockets of melty chocolate in every bite.
- 6 tablespoons unsalted butter (softened): For the chocolate fudge frosting’s silky richness.
- 1¼ cups powdered sugar (sifted): Creates the sweet, smooth texture of the frosting.
- 3 tablespoons cocoa powder (sifted): Adds intense chocolate flavor and velvety color to the frosting.
- 2 tablespoons milk: Achieves the perfect frosting consistency.
- ½ teaspoon vanilla extract: Enhances the fudge frosting’s overall depth.
- Sprinkles: For a fun, colorful finish if you’re feeling festive.
How to Make Chocolate Chip Cookie Cake with Fudge Frosting Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Start by preheating your oven to 350°F and either buttering or spraying a 9-inch round cake pan. This small step ensures your cookie cake won’t stick and will come out perfectly intact. Next, sift together the flour, baking soda, and salt in a medium bowl — sifting helps prevent lumps and mixes the leavening evenly throughout the flour, which is key for an even bake.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter until it’s smooth and creamy. Add the brown sugar and granulated sugar, then beat on medium speed for about 2 minutes. This part is crucial — you want the mixture to be well combined but not too airy. Unlike traditional cake batter, overbeating here can add too much air, which makes the cookie cake crumbly instead of chewy.
Step 3: Add Egg and Vanilla
Crack in your large, room temperature egg and pour in the vanilla extract. Beat again until everything is well mixed, stopping to scrape down the sides of the bowl to make sure every bit is incorporated. This attention to detail helps with an even texture and flavor throughout your cookie cake.
Step 4: Combine Dry Ingredients and Fold in Chocolate Chips
Lower your mixer speed and gradually add the sifted dry ingredients from step one, mixing just until combined so you don’t overwork the dough. Then, fold in the semi-sweet chocolate chips by hand with a silicone spatula for even distribution without breaking the chips. Press the dough gently and evenly into your prepared pan — uniform thickness means a consistent bake across your cookie cake.
Step 5: Bake and Cool
Bake your cookie cake for 20 to 25 minutes. You’re looking for a lightly browned top that’s no longer wet or shiny but still soft to the touch. The sweet smell wafting through your kitchen will tell you it’s almost time! Let the cookie cool completely in the pan on a wire rack; this is essential so the cake sets fully and holds its shape when you frost it.
Step 6: Make the Fudge Frosting
While your cookie is cooling, prepare the fudge frosting by beating the softened butter until smooth. Add powdered sugar, sifted cocoa powder, milk, and vanilla, beating first on low to combine, then on medium until the frosting is beautifully light and fluffy — about 4 minutes in total. This frosting is what takes your cookie cake from delicious to downright irresistible.
Step 7: Frost and Decorate
Carefully remove the cookie from the pan and place it on a serving plate. Fill a piping bag fitted with your favorite decorative tip with the fudge frosting, then pipe around the edge of the cookie cake. Add sprinkles if you want a playful, festive touch. Now it’s ready to impress!
How to Serve Chocolate Chip Cookie Cake with Fudge Frosting Recipe
Garnishes
While the classic sprinkle topping is charming and adds a pop of color, you can elevate the look by adding chopped nuts, extra chocolate chips, or a drizzle of caramel sauce. Fresh berries also provide a lovely contrast and balance the sweetness with a little tartness. Garnishes not only enhance appearance but add an exciting textural contrast too.
Side Dishes
This cookie cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. For a refreshing balance, serve it alongside a simple fruit salad or a cup of freshly brewed coffee or milk. These pairings complement the rich chocolate and make each bite even more memorable.
Creative Ways to Present
Thinking outside the box? Use this cookie cake as a base for an ice cream sandwich layered with fudge frosting or cut it into small bite-sized squares for a party platter. Another fun idea is to personalize the frosting decorations with messages or designs using colored frostings. The possibilities to delight and surprise your guests or family are endless with this recipe.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your cookie cake in an airtight container at room temperature for up to 3 days to maintain its soft texture and frosting freshness. Avoid refrigeration unless it’s very warm out, as that can dry out the cookie and harden the frosting.
Freezing
You can freeze this cookie cake for longer storage. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature before serving for the best experience.
Reheating
To bring back that just-baked warmth, gently warm a slice in the microwave for 10-15 seconds. This melts the chocolate chips and softens the frosting slightly, making every bite feel freshly made. Avoid overheating, as it can melt the frosting too much and make the cookie greasy.
FAQs
Can I use other types of chocolate chips?
Absolutely! You can substitute semi-sweet chocolate chips with milk chocolate, dark chocolate, or even white chocolate chips depending on your preference. Just keep in mind that each type will subtly change the overall sweetness and flavor balance.
Is it possible to make this recipe vegan or dairy-free?
Yes, you can make vegan or dairy-free versions by swapping butter for vegan butter or coconut oil and using dairy-free chocolate chips. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg. The texture will be slightly different but still delicious.
Can I make this recipe gluten-free?
To make this cookie cake gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure your baking powder and other ingredients are gluten-free as well. The texture might be a bit denser, but it will still satisfy your cookie cravings beautifully.
How thick should the cookie dough layer be in the pan?
A thickness of about 1 inch is ideal for this recipe. This thickness ensures the cookie cooks evenly without drying out or becoming underbaked in the middle. Press the dough evenly for a consistent bake and lovely presentation.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even toffee bits can add great texture and flavor to this cookie cake. Fold them in with the chocolate chips before baking, but keep the total volume roughly the same so the cake’s texture stays perfect.
Final Thoughts
Embracing the magic of a Chocolate Chip Cookie Cake with Fudge Frosting Recipe is a guaranteed way to spark joy in any kitchen. This recipe is simple, satisfying, and endlessly customizable, making it a must-try for cookie lovers and dessert enthusiasts alike. Once you whip up this deliciously gooey masterpiece, you’ll wonder why you didn’t make it sooner. So, grab your mixing bowls and get baking — a slice of happiness awaits!
Print
Chocolate Chip Cookie Cake with Fudge Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Cookie Cake Recipe combines the best elements of a classic chocolate chip cookie and a cake into one irresistible dessert. Featuring a soft, chewy cookie base loaded with semi-sweet chocolate chips, topped with a rich and fluffy chocolate frosting, this recipe is perfect for celebrations or any time you crave a delightful sweet treat.
Ingredients
Cookie
- 1¾ cups all-purpose flour (210g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (113g)
- ¾ cup packed light or dark brown sugar (165g)
- ¼ cup granulated sugar (50g)
- 1 large egg, room temperature
- 2½ teaspoons vanilla extract
- 1½ cups semi-sweet chocolate chips (plus more for sprinkling) (270g)
Chocolate Frosting
- 6 tablespoons unsalted butter, softened (85g)
- 1¼ cups powdered sugar, sifted (150g)
- 3 tablespoons cocoa powder, sifted
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Sprinkles for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter or spray a 9-inch round cake pan with baking spray to prevent the cookie from sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agents and salt throughout the dough.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter until smooth. Add the brown sugar and granulated sugar and beat on medium speed for about 2 minutes until the mixture is well combined but not overly fluffy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, beating until well combined. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the sifted dry ingredients and beat just until combined, taking care not to overmix which can make the cookie tough.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips by hand using a silicone spatula to evenly distribute them through the dough.
- Press Dough into Pan: Transfer the dough to the prepared cake pan, pressing it into an even layer. Sprinkle extra chocolate chips on top if desired for added texture and appearance.
- Bake the Cookie: Bake in the preheated oven for 20 to 25 minutes, or until the cookie is lightly browned around the edges and appears dry on the surface. Remove from the oven and allow the cookie to cool completely in the pan on a wire rack.
- Make the Chocolate Frosting: In a mixing bowl, beat the softened butter until smooth. Add the sifted powdered sugar, cocoa powder, milk, and vanilla extract. Beat on low speed until ingredients are combined, about 2 minutes, then increase to medium speed and beat until light and fluffy, approximately 2 more minutes. Transfer the frosting to a piping bag fitted with a decorative tip.
- Decorate the Cookie Cake: Once cooled, carefully remove the cookie cake from the pan and place it on a serving plate. Pipe the chocolate frosting around the edge of the cookie cake and add sprinkles if desired for a festive touch. Slice and serve.
Notes
- For best results, use room temperature ingredients, especially the butter and egg, to ensure smooth mixing.
- Do not overbeat the batter after adding flour to avoid a cakey or crumbly texture; the cookie cake should be dense and chewy.
- The cookie cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- To keep the frosting soft, store the cake covered but not sealed airtight if refrigerated, to prevent condensation.
- Feel free to customize with different types of chocolate chips or add nuts for variation.
