Chocolate Chip Cookie Cake

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Chocolate Chip Cookie Cake

Pretty much any celebration in life deserves a cookie cake! This thick and soft cookie cake is loaded with chocolate chips and topped with a rich, chocolate buttercream frosting.

Prep Time40

Cook Time28

Total Time1 2

Course: Dessert

Cuisine: American

Servings: servings (9 inch or 23 cm cookie)

Calories: 441kcal

Author: Jessica Mode

Equipment

light colored springform pan
parchment paper
saucepan
whisk
mixing bowls
silicone spatula
Electric Mixer
piping bag and Wilton 1M piping tip

Ingredients

Cookie Cake

½ cup unsalted butter
1 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup firmly packed light brown sugar
⅓ cup granulated sugar
1 large egg room temperature
1 ½ teaspoons vanilla extract
1 ½ cups semi-sweet chocolate morsels

Chocolate Frosting

6 tablespoons unsalted butter softened to room temperature
1 ½ cups confectioners' sugar measured then sifted
¼ cup Dutch processed cocoa powder measured then sifted
2 tablespoons heavy cream
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
sprinkles for garnish (optional)

US Customary - Metric

Instructions

For Cookie Cake

Heat oven to 350°F (175°C). Prepare a 9 inch (23 cm) light colored springform pan by lightly greasing and lining with parchment paper.
Heat butter in a saucepan over medium-low heat, stirring continuously until there are golden brown flecks at the bottom of the saucepan and you smell a nutty aroma, about 5 minutes. Be sure to watch the butter throughout the entire browning process to ensure the butter does not burn. As the butter melts down, foam will begin to form. As soon as you can see golden brown flecks, remove the butter from the heat and transfer to a bowl to cool.
Whisk flour, baking soda, and salt in a mixing bowl until combined.
Whisk cooled brown butter, brown sugar, and granulated sugar in a separate mixing bowl.
Add egg and vanilla; whisk until combined. Add the flour mixture and mix with a silicone spatula just until combined. Mix in chocolate chips.
Transfer and press the dough into the prepared pan.
Bake for 18 - 22 minutes, until lightly browned on the top (it may still look a little jiggly on top). Don't overbake cookie cake (it should only be lightly golden brown) or it will become too hard. Allow cookie cake to cool in the pan on a wire rack until cool to the touch.

For Chocolate Frosting

Beat butter with an electric mixer on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed.
Add confectioners' sugar, cocoa powder, heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
Set the mixer to medium-high speed, and allow the buttercream to beat until light and fluffy.
Deflate the buttercream with a silicone spatula. Press the buttercream around the side of the mixing bowl until the frosting has smoothed and large air bubbles have been pushed out. This helps the buttercream pipe smoothly.
Using a Wilton 1M piping tip, pipe frosting around the edge of the cookie cake. Optionally, garnish frosting with sprinkles.

Notes

Storage: Store cookie cake in an airtight container in the refrigerator for up to 7 days (since the frosting uses heavy cream). Before eating, allow the cookie to come to room temperature.

Freezer Storage: Store baked cookie cake in an airtight container in the freezer for up to 2 months. When you're ready to decorate or serve, allow to thaw in the refrigerator, then come to room temperature before eating.

If you're using a dark colored baking pan, you'll need to reduce the cooking time.

Want to see how brown butter is made? Watch this quick 60 second video guide on how to make brown butter.

Make sure you are measuring your flour correctly if you're not using a digital food scale. The proper way to measure flour is:

Fluff up the flour using a spoon.
Scoop the flour into the measuring cup.
Level off the top of the measuring cup with a knife to remove excess flour.

Nutrition