Chocolate Chip Cookie Cake

5 from 16 votes

This chocolate chip cookie cake is the perfect way to celebrate any special occasion! Soft, chewy center, and crispy edges with lots of chocolate chips and decorated with a chocolate buttercream frosting on top.

Prep Time40

Cook Time28

Total Time1 8

Course: Dessert

Cuisine: American

Servings: servings

Calories: 491kcal

Author: Heather Perine

Ingredients

For the cookie cake:

2 cups (250 g) all-purpose flour, spooned and leveled
½ teaspoon baking soda
¾ teaspoon salt
¾ cup (1 ½ sticks, 170 g) unsalted butter, softened
¾ cup (150 g) packed light brown sugar
¼ cup (50 g) granulated sugar
1 large egg room temperature
1 large egg yolk at room temperature
1 teaspoon vanilla extract
1 cup (190 g) semi-sweet chocolate chips

For the frosting:

10 Tablespoons (141 grams) unsalted butter, softened
1 ¼ cups (141 grams) powdered sugar
6 Tablespoons (31 g) cocoa powder natural or Dutch process
2 Tablespoons heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt

Instructions

To make the cookie cake:

Prep oven and pans. Preheat the oven to 350°F (180°C). Spray a 9-inch (23 cm) springform pan with non-stick cooking spray. Set aside.
Combine dry ingredients. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream butter and sugar. With an electric mixer (I use my stand mixer with paddle attachment), cream together the butter and sugars for 1 to 2 minutes on medium-high speed until well combined.
Add eggs and vanilla. With mixer on low speed, add in the egg, egg yolk, and vanilla and beat until fully combined. Scrape down the bowl as needed.
Add dry ingredients. Mix in the dry ingredients just until combined. Once the last of the flour has been mixed in, stop mixing. Stir in the chocolate chips on low speed, just until incorporated.
Bake the cookie cake. Scoop the cookie dough into the prepared springform pan and press out into an even layer. I used my hands to get this part done, but you could also use a piece of plastic wrap sprayed with cooking spray if the cookie dough is sticking, or a spatula lightly sprayed as well. Bake for 22 to 28 minutes, or until the top of the cake is set and slightly browned on top. If the top is browning too much, cover loosely with tinfoil. Remove from the oven and allow to cool completely in the pan.

Make the chocolate frosting

Make the frosting. In a large mixing bowl with an electric mixer (hand mixer or stand mixer with paddle attachment), beat the butter until smooth, about 1 to 2 minutes. Add the powdered sugar (½ cup at a time) with mixer on low speed, mixing in after each addition until well combined.
Add remaining ingredients.. Add the cocoa powder and mix, on low speed, until fully combined. Add the heavy cream, vanilla, and salt and continue to mix on low speed until combined. Increase the speed to medium-high and beat for 4-5 minutes until light and fluffy.
Frost the cookie cake. Release the cake from the springform pan. Place the frosting into a piping bag fitted with a piping tip (I use Wilton 1M - a big, closed star tip) and pipe the chocolate frosting around the edges of the cake.

Video

Notes

Storage: Store the cookie cake in an airtight container at room temperature or in the fridge for up to 4 days.
Freeze: Freeze any leftover slices for up to 3 months. Thaw at room temperature before serving. I haven't tried freezing the whole cookie cake but again just cool and wrap well, and then thaw at room temperature before serving. Or if you wanted to try freezing it unbaked, again just wrap well and then I would bake frozen (no thawing) and add on a few extra minutes of baking time.
Frosting: You can swap the chocolate frosting for vanilla, by leaving out the cocoa powder and reduce the heavy cream to 1 tablespoon, or serve with ice-cream or whipped cream instead and skip decorating the edges!
Recipe slightly adapted from Live Well Bake Cookies

Nutrition