Chocolate Chip Cookie Cake Recipe
Indulge in a delicious Chocolate Chip Cookie Cake Recipe with buttery flavor, melty chocolate, and a sweet frosting finish.
Servings: 12
Calories: 352kcal
Equipment
- Stand Mixer with Paddle Attachment
- 9” Tart Pan
- Measuring Cups and Spoons
- Cooling Rack
- Piping Bag
- Mixing Bowl
Ingredients
COOKIE CAKE:
- 250 grams all-purpose flour about 2 cups
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 stick butter unsalted, softened
- 200 grams granulated sugar about 1 cup, plus more for rolling
- 1 large egg
- ½ tablespoon pure vanilla extract
- 4 oz chocolate candy melts chopped
FROSTING:
- 14 tablespoon icing sugar
- 5 tablespoon butter salted and softened
- 2 teaspoon whole milk or more
- 2 tablespoon sprinkles optional
Instructions
- Preheat oven to 350F and lightly grease a 9” tart pan with non-stick spray and set aside.
- In a medium bowl, whisk all-purpose flour, sea salt, baking soda and baking powder and reserve for later.
- In the bowl of a stand mixer cream together butter and sugars for 2 minutes on medium speed; it should be fluffy. Scrape down the sides of the bowl to ensure everything is mixed well.
- Add egg and pure vanilla extract and run on medium speed for about 3 seconds.
- Mix dry ingredients into the wet ingredients and mix on low for 1 minute.
- Transfer dough to the prepared tart pan and spread evenly using an offset spatula or your hands. It will spread and rise, so it doesn’t need to be perfect.
- Bake for about 17 minutes or until it starts to get a golden-brown color along the edges.
- Let cool completely and carefully remove to prevent breaking (about 15 minutes).
- When the cookie cake is cooled, make frosting in the stand mixer by creaming together icing sugar, butter and milk until smooth (start with 2 teaspoons of milk and add more to get your desired consistency).
- Pipe edges and add any sprinkles as desired.
Notes
- Use the Right Pan: The removable bottom in a tart pan or springform pan makes it easy to remove the cake without breaking.
- Cool Fully Before Frosting: Frosting will melt if the cookie is still warm.
- Spread Evenly: Press dough gently with an offset spatula or your hands for a uniform bake.
- Personalize It: Write a message with frosting for a birthday party centerpiece.
- Don't Over-Bake: The center should stay soft, and edges will firm as it cools.
- Room Temperature: Store covered in plastic wrap or in an airtight container for up to 3 days.
- Refrigerator: Keeps up to 5 days, though it may firm up slightly.
- Freezer: Freeze slices wrapped in plastic wrap, then placed in a freezer-safe bag for to 2-3 months.
- Tip: I used an A6 tip for piping but you can use any desired shape.
Nutrition
Calories: 352kcal | Carbohydrates: 49g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 372mg | Potassium: 94mg | Fiber: 1g | Sugar: 31g | Vitamin A: 406IU | Vitamin C: 0.05mg | Calcium: 49mg | Iron: 1mg
