Chocolate Chip Cookie Cake

Get the best of both worlds with this Chocolate Chip Cookie Cake! A thick, chewy cookie, packed with chocolate chips, topped with rich buttercream frosting, and sliced just like a traditional birthday cake. Decorate with sprinkles, candles, or a custom message, and you'll have a festive, homemade treat that everyone will love!

Course Dessert

Prep Time 15

Cook Time 25

Servings slices

Calories 817kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Cookie Ingredients:

2 ½ cups flour spooned and leveled
1 tsp. baking soda
1 tsp. cornstarch
¾ tsp. salt
pinch nutmeg
¾ cup unsalted butter softened
1 cup dark brown sugar packed
½ cup granulated sugar
2 large eggs room temperature
2 tsp. vanilla
1 ¼ cups chocolate chips 1 ¼ - 1 ½ cups, more or less depending on preference

Chocolate Buttercream Ingredients:

8 tbsp. unsalted butter softened
1 tsp. vanilla
Pinch salt
1 ½ cups powdered sugar
¼ cup cocoa powder
1-2 tbsp. heavy cream

US Customary - Metric

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Instructions

Preheat and prep: Preheat the oven to 350°F. Spray a 10-inch round cake pan, 10-inch pie plate, or springform pan with nonstick spray, and then line with parchment. Set aside. (I use this pan and these circular pre cut parchment sheets.)
Mix dry ingredients: In a mixing bowl, whisk together the dry ingredients. Set aside.
2 ½ cups flour, 1 tsp. baking soda, 1 tsp. cornstarch, ¾ tsp. salt, pinch nutmeg
Beat butter and sugars: In the bowl of a stand mixer, or a large bowl using a hand mixer, cream the butter and sugars for about 2 minutes, just until smooth. Start Timer
¾ cup unsalted butter, 1 cup dark brown sugar, ½ cup granulated sugar
Add eggs & vanilla: Add the eggs and vanilla extract until incorporated, scraping down the sides as needed.
2 large eggs room temperature, 2 tsp. vanilla
Add dry ingredients: On low speed, add the dry ingredients just until almost fully combined. Fold in the chocolate chips with a rubber spatula.
1 ¼ cups chocolate chips
Turn out into pan: Spread the cookie dough in the prepared pan in an even layer. You can sprinkle the top with more chocolate chips if you’d like!
Bake: Bake for ~20-25 minutes. Start Timer Place a piece of foil over the tops around the 10-15 minute mark if it’s getting too brown on the tops of edges. You can use a toothpick to check for doneness, I always recommend slightly underbaking so you get a soft, chewy, cookie cake!
Cool: Allow to cool in the pan on a wire rack for about 30-40 minutes. Start Timer Then place in the fridge to cool completely, about 1 more hour. Start Timer
Frosting: Beat the softened butter on medium speed, then add the remaining frosting ingredients on low, gradually increasing back to medium speed for 2 minutes or until light and fluffy. Start Timer
8 tbsp. unsalted butter, 1 tsp. vanilla, Pinch salt, 1 ½ cups powdered sugar, ¼ cup cocoa powder, 1-2 tbsp. heavy cream
Piping bag: Transfer the frosting to a piping bag fitted with a large star decorative tip, like a Wilton 1M.
Decorate: Remove the cake from the pan (use a butter knife to run around the edges to loosen, it should pop right out). Pipe the frosting around the edges of the cookie cake. Decorate with sprinkles on top if desired. Slice and enjoy!

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Notes

To store: wrap the cookie cake in plastic wrap then place in an airtight ziplock bag or container. Store at room temperature for up to 3 days or in the fridge for up to 5 days.

To freeze: wrap the completely cooled, unfrosted cookie cake tightly in plastic wrap, then in foil and place it in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before decorating or serving.

Nutrition