This chocolate chip cookie cake is basically one giant chocolate chip cookie! The cookie dough is baked in a round cake pan, which is then decorated with piped vanilla frosting. The cookie cake is soft inside, with a slightly crispy top, and is filled with semi-sweet chocolate chips.
This cookie cake would make a fantastic birthday cake alternative, but it’s also great to bake just because!
There’s something undeniably satisfying about baking a good old-fashioned cookie batter into a cake. The result is a giant cookie with a crisp exterior and a chewy middle.
Whether you’re celebrating a birthday, need to whip up a quick yet impressive dessert for a gathering, or are simply indulging in a bit of comfort baking, a cookie cake has got you covered.
What Makes This Chocolate Chip Cookie Cake So Good?
The combination of butter, sugar, and chocolate has always been a winner, and the chocolate chip cookie cake is no exception. Each bite is a burst of flavors that come together for a sweet and satisfying experience.
You’ll see why so many bakers are head over heels for this timeless treat. Not only does it taste amazing, but it can also be customized for any occasion. And the best part? It’s super easy to make without compromising on quality.
Ingredients You’ll Need
- Butter: Unsalted butter was used in this recipe.
- Brown sugar: The brown sugar can be substituted for granulated sugar or a combination of 1/2 cup granulated sugar and 1/2 cup brown sugar.
- Eggs: 2 large eggs were used in this recipe.
- Vanilla extract: The vanilla extract can be substituted for equal amounts of vanilla essence.
- All-purpose flour: Standard all-purpose flour is used in this recipe.
- Cornstarch: The cornstarch is added to improve the texture of the cookie, making the inside softer and the top slightly crispier.
- Baking soda: Not to be confused with baking powder.
- Salt: The salt amount in both the cookie cake and frosting can be altered to suit personal tastes.
- Chocolate chips: Semi-sweet chocolate chips were used in this recipe. However, any variety of chocolate chips can be used.
- Powdered sugar: The powdered sugar is used for the vanilla frosting.
How To Make Chocolate Chip Cookie Cake
1. Preheat the oven to 350°F. Spray an 8-inch round cake pan with non-stick cooking spray and set aside.
2. Add the softened butter and brown sugar to the bowl of a stand mixer. Beat on a high speed using a flat beater attachment for 3 minutes, or until pale and creamy.
3. Add the eggs and vanilla extract to the butter mixture and beat on medium speed until well combined, scraping the sides of the bowl with a spatula as necessary.
4. Add the flour, cornstarch, baking soda and salt to the bowl and beat on a low speed until just combined. Stir through 1 cup of the chocolate chips.
5. Transfer the mixture to the prepared cake pan and smooth the surface. Evenly scatter over the remaining 1/4 cup of chocolate chips.
6. Bake the cookie cake for 20 minutes, or until just turning golden in color and just cooked through. Allow to cool in the pan completely.
7. To make the vanilla buttercream, add the softened butter, vanilla extract, and salt to the bowl of a stand mixer. Beat on high speed using a wire whisk attachment for 2 minutes or until pale and creamy. Add the powdered sugar and beat on a low speed, increasing to high speed, for 2 minutes or until pale and fluffy.
8. Pipe the buttercream around the edge of the cookie cake, and decorate with sprinkles, if using.
Storage
Store this cookie cake in an airtight container at room temperature for up to 3 days. This cookie cake is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
Chocolate Chip Cookie Cake
Equipment
- 8 inch round cake pan
- Non-stick cooking spray
- Stand mixer with both flat beater and wire whisk attachment
- Piping bag and tip
Ingredients
Cookie Cake
- ½ cup butter softened
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1 Tbsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 1¼ cups chocolate chips divided
Vanilla Buttercream
- ¼ cup butter softened
- ½ tsp vanilla extract
- ¼ tsp salt
- 2 cups powdered sugar
- Sprinkles for serving (optional)
Instructions
- Preheat the oven to 350℉. Spray an 8-inch round cake pan with non-stick cooking spray and set aside.
- Add the softened butter and brown sugar to the bowl of a stand mixer. Beat on a high speed using a flat beater attachment for 3 minutes, or until pale and creamy.
- Add the eggs and vanilla extract to the butter mixture and beat on medium speed until well combined, scraping the sides of the bowl with a spatula as necessary.
- Add the flour, cornstarch, baking soda and salt to the bowl and beat on a low speed until just combined. Stir through 1 cup of the chocolate chips.
- Transfer the mixture to the prepared cake pan and smooth the surface. Evenly scatter over the remaining 1/4 cup of chocolate chips.
- Bake the cookie cake for 20 minutes, or until just turning golden in color and just cooked through. Allow to cool in the pan completely.
- To make the vanilla buttercream, add the softened butter, vanilla extract, and salt to the bowl of a stand mixer. Beat on high speed using a wire whisk attachment for 2 minutes or until pale and creamy. Add the powdered sugar and beat on a low speed, increasing to high speed, for 2 minutes or until pale and fluffy.
- Pipe the buttercream around the edge of the cookie cake, and decorate with sprinkles, if using.
Notes
- A large mixing bowl and electric hand-held mixers can be used in place of a stand mixer.
- The extra 1/4 of chocolate chips scattered over the surface of the cookie cake can be omitted if preferred.
- This cake can also be served without the buttercream frosting. If the frosting is too thick, beat through a drizzle of milk. If the frosting is too runny, add extra powdered sugar.
- Sprinkles were used for decorating the finished cookie cake, however these are completely optional.
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