Description
A soft and chewy chocolate chip cookie cake, perfect for any celebration. This easy-to-make treat features crispy edges and a gooey center, customizable with your favorite mix-ins and frosting.
Ingredients
Scale
- 1 cup Unsalted Butter Softened
- 1 cup Light Brown Sugar Packed
- 1 cup Granulated Sugar
- 1 large Egg
- 2 teaspoons Vanilla Extract Pure
- 2 cups All-Purpose Flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 cups Chocolate Chips Semi-sweet or dark
- 1 cup Unsalted Butter Softened (for frosting)
- 3 cups Powdered Sugar Sifted (for frosting)
- 1/2 cup Cocoa Powder Unsweetened (for frosting)
- 1/4 cup Milk Dairy or non-dairy (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a stand mixer, cream together the softened butter, light brown sugar, and granulated sugar for about 2 minutes until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until everything is fully incorporated.
- In a separate bowl, combine the all-purpose flour, cornstarch, baking soda, and salt. Mix these dry ingredients together.
- Gradually add the dry ingredients to the wet mixture in the stand mixer, mixing until just barely incorporated. Be careful not to overmix.
- Gently fold in the chocolate chips.
- Press the cookie dough evenly into two 9-inch cake pans or a pizza pan.
- Bake for 13-18 minutes, or until the edges are lightly golden and the center is just set.
- Allow the cookie cake to cool completely on a cooling rack before frosting.
- To make the frosting, whip the softened butter in a bowl. Gradually add the sifted powdered sugar, cocoa powder, and salt, mixing until combined.
- Add milk gradually to achieve your desired frosting consistency, making it smooth and spreadable.
- Decorate the cooled cookie cake with the frosting and any other preferred toppings like sprinkles.
Notes
- Consider serving your cookie cake with ice cream or a drizzle of caramel for an extra indulgence.
- Store the cookie cake covered at room temperature for up to 3 days, or refrigerate in an airtight container for 5-7 days.
- You can freeze the cookie cake, tightly wrapped, for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
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