A soft, chewy cookie cake filled with chocolate chips and topped with a chocolate buttercream frosting. This Chocolate Chip Cookie Cake is the perfect dessert for any occasion!
Course Dessert
Cuisine American
Keyword chocolate chip cookie cake
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Yields 8 slices
Author Danielle
Ingredients
For the cookie cake:
2 cups (250 grams) all-purpose flour, spooned & leveled
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, softened to room temperature
3/4 cup (150 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1 large egg room temperature
1 large egg yolk room temperature
1 teaspoon pure vanilla extract
1 cup (180 grams) semi-sweet chocolate chips
For the chocolate buttercream frosting:
1/2 cup (115 grams) unsalted butter, softened to room temperature
1 and 1/2 cups (180 grams) powdered sugar
1/4 cup (21 grams) unsweetened cocoa powder
1-2 tablespoons (15-30 ml) heavy cream
1/2 teaspoon pure vanilla extract
tiny pinch of salt
instructions
To make the chocolate chip cookie cake:
Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray and set aside.
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg, egg yolk, and vanilla extract and mix until fully combined.
Slowly mix in the dry ingredients and continue mixing until just combined, making sure to stop and scrape down the sides of the bowl as needed. Then gently mix in the chocolate chips.
Scoop the cookie dough into the prepared springform pan and spread it out into one even layer.
Bake at 350°F for 25-30 minutes (check at 20 minutes if your oven runs a little hot) or until the top of the cookie cake is set and lightly browned. Cover loosely with foil if needed to prevent excess browning on top of the cookie cake.
Remove from the oven and allow to cool completely before removing from the pan.
To make the chocolate buttercream frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth.
Add the powdered sugar, scrape down the sides of the bowl, then add the cocoa powder and mix until fully combined.
Add the heavy whipping cream, vanilla extract, and salt and mix on medium speed until fully combined, making sure to scrape down the sides of the bowl as needed.
Pipe the frosting on the cooled cookie cake.
Recipe Notes
Prep time does not include cooling time.
Store leftover cookie cake in an airtight container at room temperature or in the refrigerator for up to four days.
To make ahead of time: Cover cookie cake tightly and store at room temperature for up 2-3 days. Frosting can be prepared 2-3 days in advance, cover tightly, and store in the refrigerator. Allow frosting to come to room temperature and mix well before frosting the cookie cake.
Freezing Instructions: Cookie cake will freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. Frosting will also freeze well for up to 3 months, thaw overnight in the refrigerator, bring to room temperature and mix well before frosting the cookie cake.
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