Chocolate Chip Cookie Cake
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.
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 ¼ 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.
Did You Make This Recipe?Let me know how it was!