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Chocolate Chip Cookie Cake Recipe

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4.2 from 9 reviews

  • Author: Eliza
  • Total Time: 2 hours 15 minutes
  • Yield: 10 servings

Description

A decadent and shareable Chocolate Chip Cookie Cake perfect for celebrations or anytime indulgence. This recipe combines the rich flavors of a classic chocolate chip cookie baked in a springform pan, topped with a luscious chocolate frosting and colorful sprinkles for a festive finish.

Ingredients

Cookie Cake

  • 3/4 cup (180g) unsalted butter, room temperature (regular or plant-based)
  • 1 cup (210g) dark brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 2 cups (265g) all purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • 1 1/4 cup (225g) semisweet chocolate chips, plus an extra handful for topping

Chocolate Frosting

  • 6 tbsp unsalted butter, room temperature (regular or plant-based)
  • 1 cup (120g) powdered sugar
  • 3 tbsp unsweetened cocoa powder (regular or dutch process)
  • 1-2 tbsp milk (regular or plant-based)
  • Rainbow sprinkles for decorating

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease the inside of a 9-inch springform pan. Line the bottom with parchment paper for easy removal and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, kosher salt, and baking powder. Set aside.
  3. Cream Butter and Sugars: In a large bowl, cream the room temperature butter with dark brown sugar and granulated sugar until the mixture is smooth and lighter in color, using a wooden spoon or electric mixer.
  4. Add Eggs and Vanilla: Mix in the large egg and egg yolk, followed by the vanilla extract, combining thoroughly.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, gently mixing as you go. Before the flour is fully absorbed, fold in the semisweet chocolate chips to incorporate evenly.
  6. Spread Dough in Pan: Transfer the cookie dough into the prepared springform pan. Sprinkle an extra handful of chocolate chips on top and gently press them into the dough’s surface.
  7. Bake the Cookie Cake: Bake in the preheated oven for 22-25 minutes until the cookie is evenly puffed with light golden edges.
  8. Cool and Chill: Let the cookie cool at room temperature for 30 minutes, then chill in the refrigerator for about an hour until it is no longer warm to the touch.
  9. Prepare Chocolate Frosting: Once cooled, beat the room temperature butter in a mixing bowl while gradually adding powdered sugar. After smooth, mix in cocoa powder and one tablespoon of milk. Stir and add the additional milk if needed to reach desired consistency.
  10. Decorate the Cookie Cake: Fit a piping bag with a large French star tip and fill it with the frosting. Pipe a decorative border around the edge of the cookie cake and sprinkle rainbow sprinkles on top.
  11. Serve: Slice the cookie cake and enjoy this rich, chocolaty treat with friends and family.

Notes

  • Use room temperature ingredients for easier mixing and better texture.
  • A springform pan ensures easy removal and maintains the cake’s shape.
  • Adjust milk quantity in frosting for ideal piping consistency.
  • Store leftovers in the refrigerator to keep the frosting firm and fresh.
  • For a dairy-free version, use plant-based butter and milk alternatives.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/chocolate-chip-cookie-cake-recipe/