Description
This delicious Cookie Cake recipe combines the best parts of a cookie and a cake into one delightful dessert. Featuring a soft and chewy chocolate chip cookie base baked in a cake pan, topped with a rich and fluffy chocolate frosting, it’s perfect for celebrations or any sweet craving. Easy to make and sure to impress, this cookie cake is a crowd-pleaser for all ages.
Ingredients
Scale
Cookie Dough:
- 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 (270g), plus more for sprinkling
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 (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease or spray a 9-inch round cake pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter until smooth. Add the brown sugar and granulated sugar, beating on medium speed until well combined and smooth, approximately 2 minutes. Be careful not to aerate too much to avoid a crumbly cookie texture.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed for thorough mixing.
- Combine wet and dry ingredients: Lower the mixer speed to low and gradually add the flour mixture. Beat until just combined to avoid overworking the dough.
- Fold in chocolate chips: Using a silicone spatula, gently fold in the semi-sweet chocolate chips by hand to evenly distribute.
- Press dough into pan: Evenly press the cookie dough into the prepared cake pan, creating a smooth layer. Optionally sprinkle additional chocolate chips on top for extra texture and flavor.
- Bake the cookie cake: Bake for 20 to 25 minutes, or until the cookie is lightly browned and the surface appears dry. Remove from oven and allow to cool completely in the pan placed on a wire rack.
- Prepare chocolate frosting: In a mixing bowl, beat the softened butter until smooth. Add powdered sugar, cocoa powder, milk, and vanilla extract. Beat on low speed for about 2 minutes until combined, then increase to medium speed and continue beating for 2 minutes until the frosting is light and fluffy.
- Decorate the cookie cake: Remove the cooled cookie cake from the pan and place on a serving plate. Transfer the frosting to a piping bag fitted with a decorative tip and pipe frosting around the cookie edge. Decorate with sprinkles if desired.
Notes
- Ensure the egg is at room temperature for better mixing and dough consistency.
- Do not over-beat the butter and sugar mixture to avoid creating a crumbly texture.
- For a softer cookie texture, avoid overbaking; check the cookie cake around 20 minutes.
- Sift powdered sugar and cocoa powder for a smoother frosting without lumps.
- You can replace milk with any plant-based milk to make the frosting dairy-free.
- Store any leftover cookie cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: add nuts or different types of chocolate chips to tailor the cookie cake to your preference.
