Easy Chocolate Chip Cookie Cake
Looking for a delicious and easy dessert that everyone will love? Look no further than this Moist and Chewy Chocolate Chip Cookie Cake! 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 just a sweet treat to enjoy at home. So grab your ingredients and let's get baking!
Tools
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
How to Store & Re-Heat
- 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.
You can make the Chocolate Chip Cookie Cake and store it in the refrigerator for up to 2 days before serving. After baking and cooling the cake, wrap it tightly in plastic wrap or transfer it to an airtight container and refrigerate until ready to serve. You can also make the chocolate buttercream frosting and store it in an airtight container in the refrigerator for up to 3 days.
When you are ready to serve, let the cake and frosting come to room temperature for 30 minutes to an hour before frosting the cake. Then, spread the frosting over the top of the cake, sprinkle with chocolate chips, and serve.
To freeze the Chocolate Chip Cookie Cake, first, let it cool completely after baking. Then, wrap the cake tightly in plastic and aluminum foil or place it in an airtight container. Be sure to label the container with the date so you can keep track of how long it has been in the freezer. The cake can be frozen for up to 2 months. To thaw, simply remove the cake from the freezer and let it come to room temperature for a few hours or overnight in the refrigerator. Once thawed, you can reheat the cake in the oven or microwave if desired.
Nutrition Facts
Easy Chocolate Chip Cookie Cake
Amount per Serving
Calories
381
% Daily Value*
Fat
16
g
25
%
Saturated Fat
11
g
69
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
48
mg
16
%
Sodium
180
mg
8
%
Potassium
126
mg
4
%
Carbohydrates
55
g
18
%
Fiber
1
g
4
%
Sugar
35
g
39
%
Protein
4
g
8
%
Vitamin A
391
IU
8
%
Vitamin C
0.1
mg
0
%
Calcium
52
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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