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
Scale
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.
