Description
This delicious Cookie Cake Recipe features a soft, chewy chocolate chip cookie baked in a round cake pan and topped with a rich, fluffy chocolate frosting. Perfect for celebrations or a sweet treat, this cookie cake combines classic cookie flavors with the festive look of a cake, decorated with sprinkles and extra chocolate chips for an irresistible dessert everyone will love.
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 decorating
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Butter or spray a 9-inch round cake pan with baking spray to ensure the cookie cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside for later addition.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter until smooth. Add both the brown sugar and granulated sugar, and beat on medium speed for about 2 minutes until the mixture is smooth and well combined, but not too fluffy to avoid a crumbly cookie.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter and sugar mixture. Beat until everything is well combined, scraping down the sides of the bowl as necessary.
- Combine Dry Ingredients: With the mixer on low speed, gradually add the sifted flour mixture, beating just until incorporated. Avoid overmixing for best texture.
- Fold in Chocolate Chips: Using a silicone spatula, fold in the semi-sweet chocolate chips thoroughly but gently.
- Shape Cookie Dough: Press the cookie dough evenly into the prepared 9-inch cake pan. Sprinkle additional chocolate chips on top if desired for extra chocolatey goodness.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the cookie cake is lightly browned and the surface appears dry. Avoid overbaking to keep it soft and chewy.
- Cool: Remove the cookie cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Make Chocolate Frosting: In a mixing bowl, beat the softened butter until smooth. Add the powdered sugar, cocoa powder, milk, and vanilla extract. Beat on low speed until combined (about 2 minutes), then increase to medium speed and beat until the frosting is light and fluffy (another 2 minutes).
- Decorate: Transfer the frosting to a piping bag fitted with a decorative tip. Remove the cooled cookie cake from the pan and place it on a serving plate. Pipe the frosting around the edge of the cookie and decorate the top with sprinkles if desired.
Notes
- Ensure the egg is at room temperature for better mixing and texture.
- Do not overbeat the butter and sugar to avoid a crumbly cookie.
- Cooling the cookie cake completely before frosting ensures the frosting doesn’t melt or slide off.
- Use a silicone spatula for gentle folding of chocolate chips to keep them intact.
- Sift powdered sugar and cocoa powder to avoid lumps in the frosting.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Store leftovers in an airtight container at room temperature for up to 3 days.
