Description
This delicious chocolate chip cookie cake is perfect for serving warm or frosted!
Ingredients
Scale
- 3/4 cup salted butter, softened at room temperature (170 grams)
- 1/2 cup + 2 tbsp dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/8 tsp salt
- 1 1/2 cups chocolate chips
- 1/2 cup salted butter, at room temperature
- 2 cups powdered sugar, plus more to taste
- 1/3 cup cocoa powder
- 2–3 tbsp water
- 1 tsp vanilla extract
- 1 pinch of salt
- sprinkles
Instructions
- Prep: Line a 9-inch springform pan with parchment paper and spray with nonstick spray. Preheat your oven to 350 degrees F.
- Make the cookie dough: In a large mixing bowl, cream the butter with an electric mixer on high until creamy. Add the sugars and mix with the butter for about 1 to 2 minutes. Add the egg, egg yolk, and vanilla. Mix on medium high speed until just combined and smooth, scraping the sides and bottom of the bowl to incorporate everything evenly. Add the dry ingredients and chocolate chips and mix until just combined.
- Bake: Spread the cookie dough in your prepared pan and sprinkle extra chocolate on top. Bake for 23 to 26 minutes. The center should look just set, the edges will slightly rise, and the top should look shiny. The internal temperature should be 200 to 205° F. Allow to cool in the pan on a cooling rack for 20 to 30 minutes, then release the sides of the pan and let the cookie cool completely before adding frosting.
- Make the frosting: In a medium mixing bowl, beat the butter until creamy. Beat in the powdered sugar and cocoa powder, using the water and vanilla to help combine. Add a pinch of salt and taste, adjusting the sugar and cocoa to your preference. Spread the frosting on top of the cooled cookie and decorate with sprinkles.
- Serve: Once frosted, slice the cookie cake and serve with a glass of cold milk, or serve warm if skipping the frosting. Store leftovers in an airtight container at room temperature for 2 to 3 days. If used milk instead of water in the frosting, refrigerate the cookie cake.
Notes
- If you used milk instead of water in the frosting, the cookie cake needs to be refrigerated.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg