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!
Servings: 10 slices
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!