Best Cookie Cake (Chocolate Chip Cookie Cake Recipe)
This homemade cookie cake looks and tastes better than storebought. I'll teach you how to make a chocolate chip cookie cake that is soft, chewy, and perfect for any special occasion. Plus, a chocolate frosting that is optional, but easy and delicious!
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookie cake
Servings: 10
Author: Beth
Ingredients
Cookie
1 ½cupsall-purpose flour180 grams
1tspcornstarch
½tspbaking soda
¼tspsalt
1cupsemi-sweet chocolate chips
½cupunsalted butterroom temperature
⅔cupbrown sugarpacked
2Tbspgranulated sugar
1largeegg
1tspvanilla extract
Chocolate Frosting
½cupunsalted butterroom temperature
⅓cupunsweetened cocoa powder
1cuppowdered sugar
1tspvanilla extract
⅛tspsalt
dashmilk or heavy cream if frosting becomes too thick
Instructions
Preheat the oven to 350º F. Spray a 9 inch round cake pan or pie pan with nonstick cooking spray and line with a parchment paper circle. Set aside.
In a mixing bowl combine the flour, cornstarch, baking soda, salt, and ¾ cup of chocolate chips. Save the remaining ¼ cup of chocolate chips for the top of the cake. Set aside.
In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 1 minute. You want this mixture to be fluffy and pale in color.
Add in the egg and vanilla extract, beat for 30 seconds.
Gradually mix in the dry ingredients, mixing on low speed. The dough will be very thick.
Spray your hands with nonstick cooking spray and press the dough into an even layer in the pan. Press the remaining ¼ cup chocolate chips onto the top. Bake for 20-25 minutes or until the top of the cake turns golden in color and the edges are set. Remove from the oven and allow the cake to cool completely before removing from the pan.
Use a thin spatula to loosen the sides of the cake, then turn it upside down and tap the bottom of the pan until the cake releases. Place the cookie cake on a serving plate.
Frosting
Place the room temperature unsalted butter in a mixing bowl. Use an electric mixer on medium and beat the butter for 30-60 seconds, until whipped and fluffy.
Add in the cocoa powder, powdered sugar, vanilla extract and salt, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy.
Transfer the frosting to a piping bag fit with a piping tip and decorate the cookie cake as desired.