Looking for a delicious and easy dessert that everyone will love? Look no further than this Moist and Chewy Chocolate Chip Cookie Cake!
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This recipe takes classic chocolate chip cookies to the next level by transforming them into a cake. The rich and tender cake is made from chocolate chip cookie dough and baked in a cake pan before being topped with a decadent chocolate buttercream frosting and chocolate chips.
It's the perfect dessert for any special occasion or a sweet treat at home. So grab your ingredients, and let's get baking!
How to Make Chocolate Chip Cookie Cake
Note: The full instructions are provided in the recipe card below.
For the cookie cake: Preheat the oven to 350 degrees F. Grease a 9-inch cake pan with nonstick cooking spray and line it with parchment. Set aside. Whisk the flour and baking soda in a medium bowl; set aside.
Beat the butter, granulated sugar, salt, and brown sugar in a bowl of a stand mixer (or a large bowl) with a mixer on medium speed until fluffy, about 3 minutes.
Beat in the egg and both types of vanilla until combined. Add the flour mixture and beat until just combined. Add the chocolate chips and stir with a wooden spoon or rubber spatula.
Scrape the dough evenly into the pan and smooth the top. Transfer to the oven and bake for 22-25 minutes or until the cake is lightly golden brown; this could take up to 30 minutes; depending on your oven, use a toothpick to test for doneness.
Cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and let the cookie cool fully in the pan. Once cooled, use a knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer it to a serving dish.
How to Make Chocolate Buttercream Frosting
Sift the powdered sugar and cocoa in a medium bowl to remove lumps. Combine 1 tablespoon of heavy cream in a small cup with ¼ teaspoon of espresso powder. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the salt on medium speed until it is very light and fluffy, about 3-4 minutes. Turn off the stand mixer, and add the powdered sugar, heavy cream, and vanilla extract.
Drape with a kitchen towel, mix on low speed until partially incorporated, then remove the towel. Increase to medium-high speed, and beat until smooth, about 2-3 more minutes.
Transfer the chocolate buttercream to a piping bag and decorate the Chocolate Chip Cookie Cake as desired; spread it on the Chocolate Chip Cookie Cake to decorate, or transfer it to an airtight container and refrigerate until you're ready to use it for up to 5 days. I used a Wilton 1M tip for this recipe.
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Recipe
Easy Chocolate Chip Cookie Cake
Equipment
Ingredients
For the Chocolate Chip Cookie Cake:
- 170 g (¾ cup) unsalted butter softened to room temperature
- ¼ cup granulated white sugar
- ¾ cup light or dark brown sugar packed
- 1 large egg + 1 large egg yolk
- ½ Tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
- 250 g (2 cups) all-purpose flour sifted *(be careful not to over-measure)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1-½ cups bittersweet chocolate chips
For the Chocolate Buttercream Frosting
- 4 tablespoons unsalted butter , softened to room temperature
- 1 cup powdered sugar
- 4 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- ⅛ teaspoon kosher salt
- 1-2 tablespoons heavy cream or whole milk
- ¼ teaspoon espresso powder or coffee-flavored liqueur (recommended: Kahlua) , optional
Instructions
How to Make Chocolate Chip Cookie Cake
- For the cookie cake: Preheat the oven to 350 degrees F. Grease a 9-inch cake pan with nonstick cooking spray and line it with parchment. Set aside. Whisk the flour and baking soda in a medium bowl; set aside.
- Beat the butter, granulated sugar, salt, and brown sugar in a bowl of a stand mixer (or a large bowl) with a mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and both types of vanilla until combined. Add the flour mixture and beat until just combined. Add the chocolate chips and stir with a wooden spoon or rubber spatula. Scrape the dough evenly into the pan and smooth the top.
- Transfer to the oven and bake for 22-25 minutes or until the cake is lightly golden brown; this could take up to 30 minutes; depending on your oven, use a toothpick to test for doneness. Cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges.
- Remove from the oven and let the cookie cool fully in the pan. Once cooled, use a knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer it to a serving dish.
How to Make Chocolate Buttercream Frosting
- Sift the powdered sugar and cocoa in a medium bowl to remove any lumps. In a small cup, combine 1 tablespoon heavy cream with ¼ teaspoon of espresso powder if using.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the salt on medium speed until it is very light and fluffy, about 3-4 minutes. Turn off the stand mixer, and add the powdered sugar mixture, heavy cream mixture, and vanilla extract.
- Drape with a kitchen towel, mix on low speed until partially incorporated, then remove the towel. Increase to medium-high speed, and beat until smooth, about 2-3 more minutes.
- Transfer the chocolate buttercream to a piping bag and decorate the Chocolate Chip Cookie Cake as desired or spread on the Chocolate Chip Cookie Cake to decorate, or transfer it to an airtight container and refrigerate until you're ready to use it for up to 5 days. Enjoy!
Notes
- To store: Cover it with plastic wrap or transfer it to an airtight container and store it in the refrigerator for up to 5 days. You can also freeze the cake for up to 2 months by wrapping it tightly in plastic wrap and then aluminum foil.
- To reheat: Remove it from the refrigerator and let it come to room temperature for 30 minutes to an hour before serving. Alternatively, you can warm up individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes. Be careful not to overheat the cake, as it can dry and tough if heated for too long.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
