Description
This Chocolate Chip Cookie Cake is a delightful twist on classic chocolate chip cookies, baked into a large, soft, and chewy cake perfect for celebrations or sharing. It combines the rich flavors of brown and granulated sugars with a tender crumb made from all-purpose flour and cornstarch, enhanced by generous amounts of chocolate chips. Finished with a luscious chocolate frosting and optional sprinkles, this dessert is both visually appealing and irresistibly delicious.
Ingredients
Scale
Cookie Cake:
- 1¾ cup (210 g) all purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- 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 (170 g) 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: Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it and lining it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the egg and egg yolk (if using), followed by the vanilla extract. Mix until smoothly incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookie cake tender.
- Add Chocolate Chips: Fold in 1 cup (about 135 g) of the chocolate chips evenly throughout the batter, reserving the remainder for topping.
- Transfer to Pan: Spread the cookie dough evenly into the prepared cake pan and sprinkle the remaining chocolate chips on top to create a beautiful finish.
- Bake: Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake to keep it soft and chewy.
- Cool: Allow the cookie cake to cool completely in the pan set on a wire rack. Cooling fully is important before frosting.
- Prepare Frosting: In a medium bowl, beat the room temperature butter until creamy. Add cocoa powder and powdered sugar alternately with milk, mixing well after each addition, until you achieve a smooth, spreadable frosting. Stir in vanilla extract.
- Frost the Cookie Cake: Once the cookie cake is completely cool, spread the chocolate frosting evenly over the top. Decorate with sprinkles if desired.
- Serve: Slice and serve your delicious chocolate chip cookie cake. Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- Using room temperature eggs and butter helps achieve a smooth batter and better texture.
- Cornstarch is added to create a tender, soft cookie cake texture.
- You can omit the egg yolk for a slightly less rich cake, but it enhances moisture.
- If you don’t have Dutch-processed cocoa powder, natural cocoa powder works as a substitute though the flavor differs slightly.
- This cookie cake is best enjoyed within a few days, stored covered at room temperature.
- Feel free to customize by using white chocolate or peanut butter chips instead of semi-sweet chocolate chips.
Keywords: chocolate chip cookie cake, chocolate chip cookie, cookie cake recipe, chocolate frosting, easy dessert, baked cookie, celebration cake