Description
This delicious Cookie Cake Recipe combines the best of both worlds – the chewy, buttery texture of a classic chocolate chip cookie baked in a cake pan, topped with rich, fluffy chocolate frosting and festive sprinkles. Perfect for parties or a special treat, this dessert serves 8 and is sure to satisfy any sweet tooth with its combination of soft cookie base and creamy frosting.
Ingredients
Cookie:
- 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 for decoration
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter or spray a 9-inch round cake pan with baking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution and remove lumps.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter until smooth. Add the brown sugar and granulated sugar and beat on medium speed for about 2 minutes until the mixture is smooth and well combined but not overly fluffy to avoid a crumbly 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 even mixing.
- Incorporate Dry Ingredients: Reduce mixer speed to low and gradually add the flour mixture, beating just until combined to prevent overmixing. Fold in the semi-sweet chocolate chips gently by hand using a silicone spatula.
- Shape Cookie Dough in Pan: Press the cookie dough evenly into the prepared cake pan. Sprinkle additional chocolate chips on top if desired for extra chocolatey bites.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the cookie cake is lightly browned on the edges and appears dry on the surface. Avoid overbaking to maintain softness.
- Cool: Let the cookie cake cool completely in the pan on a wire rack before frosting.
- Make Frosting: In a clean mixing bowl, beat the softened butter until smooth. Add the sifted powdered sugar, cocoa powder, milk, and vanilla extract. Beat on low speed for about 2 minutes until combined, then increase to medium speed and beat until the frosting becomes light and fluffy, approximately 2 minutes.
- Decorate: Transfer the frosting to a piping bag fitted with a decorative tip. Remove the cooled cookie cake from the pan and place it on a serving plate. Pipe frosting around the edges and decorate with sprinkles as desired.
Notes
- Ensure the butter and egg are at room temperature for better mixing and texture.
- Do not overbeat the butter and sugar mixture to avoid a crumbly cookie cake.
- Cooling the cookie cake completely before frosting prevents the frosting from melting.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Use a silicone spatula to fold in chocolate chips gently, preserving the dough texture.
- If you prefer a softer cookie, check it at the 20-minute mark and remove as soon as the top looks set but still soft.
