Name: Chocolate Chip Cookie Cake Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter, softened; 3/4 cup light brown sugar; 1/4 cup granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups chocolate chips; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons cocoa powder; 1/8 teaspoon salt; 1/2 teaspoon vanilla extract; 1-2 tablespoons milk (adjust as needed)

Ingredients

3/4 cup unsalted butter (softened)

3/4 cup light brown sugar

1/4 cup granulated sugar

1 whole large egg

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups chocolate chips

1/4 cup unsalted butter (softened, for frosting)

2 cups powdered sugar

2 tablespoons cocoa powder

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1-2 tablespoons milk

Instructions

Step 1: Preheat your oven to 350º F (175º C).

Step 2: In a stand mixer, cream the butter, light brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.

Step 3: Mix in the egg and vanilla extract until fully incorporated.

Step 4: Add the flour, cornstarch, baking soda, and salt. Mix until just combined, being careful not to overmix.

Step 5: Fold in the chocolate chips evenly throughout the dough.

Step 6: Press the dough evenly into two 9-inch cake pans or a springform pan. Alternatively, you can use one large pizza pan. If using two pans, you can bake one cake and freeze the leftover dough for another time.

Step 7: Bake the cake pans for 13-15 minutes, or until lightly golden and just set. If using a large pizza pan, bake closer to 18 minutes. Watch carefully as baking times can vary depending on dough thickness and your oven.

Step 8: Remove from the oven and allow the cookie cake to cool completely before frosting.

Step 9: To make the frosting, whip the softened butter with a hand mixer or stand mixer until smooth and creamy.

Step 10: Add powdered sugar, cocoa powder, and salt, mixing until combined.

Step 11: Add vanilla extract and slowly beat in milk until the frosting reaches a smooth, spreadable consistency. Adjust with more milk or sugar if needed.

Step 12: Once the cookie cake is cooled, spread or pipe the frosting over the top. Decorate with sprinkles or any desired toppings.

Tips & Variations

For a fun twist, swap out chocolate chips for white chocolate or peanut butter chips.

If your frosting is too thick, add milk a teaspoon at a time until it’s creamy enough to spread smoothly.

Try adding a pinch of cinnamon to the dough for a warm, spiced flavor.

Store leftover dough in the freezer to bake fresh cookie cakes later.

FAQs

Can I use this dough to make regular cookies?

Yes, you can use the dough to bake cookies by portioning smaller amounts onto baking sheets and baking for about 10-12 minutes. This dough works well for both cakes and cookies.

How do I know when the cookie cake is done baking?

Look for a lightly golden surface and edges that are set but still slightly soft in the center. The cake will firm up as it cools, so avoid overbaking to keep it chewy.