At our house, this giant Chocolate Chip Cookie Cake is often requested over cake!
I’ll never forget the first time someone gifted me a cookie cake for my high school graduation—I was absolutely blown away by the genius of it! A giant chocolate chip cookie decorated like a cake? It felt like the best of both worlds! Now I make this Cookie Cake often for birthday parties and special occasions, and it’s so cheap to make yourself. It really doesn’t get easier than this!
Don’t miss my other cake recipes, like Chocolate Bundt Cake, Basque Cheesecake, Coconut Tres Leches Cake, or my favorite Chocolate Cake!
How to Make a Cookie Cake
Make Cookie Dough: Melt the butter then beat it with granulated sugar and brown sugar until well blended. Add egg, egg yolk, and vanilla then mix. Stir in the dry ingredients and gently fold in the chocolate chips.
Bake: Line a 9 inch springform pan with parchment paper, then spray pan lightly with cooking spray. Press cookie dough into pan and bake at 350 degrees F for 35-40 minutes then let it cool completely.
Decorate: Make the frosting and pipe chocolate swirls around the top outer edge of the homemade cookie cake (I like the Wilton 1M or 2D piping tips). Add sprinkles then slice and enjoy!
Chocolate Chip Cookie Cake
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Serves 12
- 12 Tablespoons melted butter, cooled until warm (3/4 cup) (170g)
- 1 cup light brown sugar, (200g)
- 1/2 cup granulated sugar, (100g)
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract, (10 ml)
- 2 cups + 2 Tablespoons all-purpose flour, (265g)
- 1/2 teaspoon baking soda, (2.5g)
- 1/2 teaspoon salt, (2.5g)
- 1 1/2 cups semi-sweet chocolate chips, (I use half semi-sweet and milk chocolate)(225g)
Chocolate Frosting:
- 4 Tablespoons butter, room temp (57 grams)
- 1 cup powdered sugar, (120 grams)
- 1/4 cup unsweetened cocoa powder, (20 grams)
- 1 1/2 teaspoons milk, or more if needed plus more as needed (7.5 ml)
- 1 splash vanilla extract
- rainbow sprinkles
Preheat oven to 350 degrees F.
Melt Butter: Add butter to a microwave safe bowl and microwave for about 45 seconds, or until most of it has melted. Allow it to cool for a few minutes.
Make cookie dough: Add melted butter, granulated sugar, and brown sugar to a medium bowl and beat with an electric mixer until well blended. Add the egg, egg yolk, and vanilla and mix until combined. Stir in the flour, baking soda, and salt, just until combined. Gently stir in the chocolate chips.
Bake: Press the cookie dough into a 9 inch springform pan or lined round cake pan.
Bake for 35-40 minutes. (Cover with a tent of aluminum foil if the top is browning too much). Allow to cool for at least 15 minutes before removing from pan. Cool completely before frosting.
Frosting: In a medium bowl, use an electric hand mixer to mix butter for 30 seconds. Add remaining ingredients and mix for a few minutes, until well-combined and fluffy. Add more milk, to thin, or powdered sugar to thicken, as needed, for a good frosting consistency.
Decorate: Pipe large chocolate swirls around the top outer edge of the cookie (I like the Wilton 1M or 2D piping tips). Add sprinkles.
Notes
Make Ahead Instructions: The cookie dough can be made in advance then stored in the refrigerator for 1-2 days before baking.
Freezing Instructions: Place cookie dough in a freezer safe container and freeze for 2-3 months. Thaw overnight in the fridge, then press into pan and bake as directed.
Nutrition
Calories: 574kcal, Carbohydrates: 81g, Protein: 7g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 278mg, Potassium: 238mg, Fiber: 4g, Sugar: 44g, Vitamin A: 521IU, Calcium: 47mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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