I am sooo excited to share this recipe with you because I could not stop eating it! That sounds silly, but if you know me surprisingly I don’t eat that many desserts. I always try a bite or will have one slice of cake or one cookie, but that’s usually enough to satisfy my sweet tooth. Now this cookie cake, topped with the fudgiest chocolate frosting, I could not walk say from. I had it several days in a row with my morning coffee 🙂
Recipe tips:
- Use a springform pan: I really prefer to use a springform pan because it is easier to get the whole cookie cake out of the pan. I usually spray with nonstick baking spray and line the bottom with parchment paper. Allow the cookie cake to cookie completely before removing or it could fall apart.
- Underbaking the cookie: This is essential to getting the texture right. I bake this recipe for 22 minutes on the dot, pull them from the oven and allow it to cool completely in the pan. The outside should look set and the center chewy.
- Corn starch: Do not skip the corn starch in this recipe! Corn starch gives the cookie that chewy texture (along with baking for the correct time) and soft on the inside.
- Melted butter: Most cookie recipes and honestly most desserts are made but creaming butter and sugar today. This whips air into the dessert which can be great for cakes and other recipes, but I wanted a dense and chewy cookie. One of the ways to get this is to use melted butter. This is a step you aren’t going to want to skip!
This recipe is perfect for a holiday party, picnic, birthday party, or just a weekend where you want a tasty treat. If you end up trying the recipe please leave a rating and comment below!
Chocolate Chip Cookie Cake
This cookie cake is the definition of the perfect chocolate chip cookie! Golden brown on the edges, soft and chewy on the inside, and topped with a fudgy chocolate frosting. It's easy to decorate and perfect to make for any party or get together!
Ingredients
For the cookie cake:
- ¾ cup salted butter melted
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 2 cups all-purpose flour
- 1 tbsp corn starch
- ½ tsp baking soda
- ½ tsp salt
- 1 cup milk chocolate chips
For the frosting:
- ½ cup salted butter room temperature
- ¼ cup cocoa powder
- 1 ⅓ cup powdered sugar
- 4-5 tbsp milk or heavy cream room temperature
- ¼ tsp salt
- ¼ cup rainbow sprinkles
Instructions
For the cookie cake:
- Preheat the oven to 350° and grease and line the base of a 10 inch springform pan with parchment paper. In the bowl of a stand mixer combine melted butter, light brown sugar, granulated sugar, vanilla extract and eggs. Mix on medium speed for 30 seconds until combined.
- With the mixer on low add in the flour, corn starch, baking soda and salt. Mix on low until incorporated. Remove the bowl from the stand and fold in the chocolate chips with a spatula. Spread the cookie dough in the prepared pan and bake for 22-25 minutes or until the cookie is lightly browned and looks dry on the surface. Allow to cool completely.
For the frosting:
- In the bowl of the stand mixer cream the butter, cocoa powder, powdered sugar and salt on medium speed until combined. Add in the milk, 1 tablespoon at a time, until smooth and creamy.
- Add the frosting to a piping bag fitted with a tip and pipe a border of frosting around the edge of the cake. Top the frosting with sprinkles, slice and serve!
[…] I wanted! Then I realized, why buy one when I can make them at home?! After testing and creating the BEST homemade cookie cake, I decided to make a peanut butter version. These are super soft and have the best chocolate […]