Easy Homemade Chocolate Chip Cookie Cake
This Homemade Chocolate Chip Cookie Cake was made for celebrating! Essentially a giant chocolate chip cookie, this recipe has a thick crisp edge and extremely gooey and chocolatey center. It's topped with a dark chocolate frosting and then topped with colorful sprinkles. It's the perfect alternative to a birthday cake but so much easier to make!
Ingredients
- ½ cup unsalted butter
- ⅔ cup brown sugar, packed
- 2 tbsp white sugar
- 1 egg
- 1 Yolk, White discarded
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- ¼ tsp kosher salt
- 1 ½ cup semi sweet chocolate chips
- Chocolate frosting, see recipe below
- Sprinkles
Instructions
- Preheat the oven to 350° F and spray a 9” springform pan with baking spray.
- In a medium sized microwave safe bowl melt the 1/2 cup butter. Add the 2/3 cup brown sugar and 2 tbsp white sugar and mix till smooth.
- Add the egg and egg yolk and 1 tsp vanilla extract and mix again.
- Add in the 2 cups flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp kosher salt and stir until a dough forms.
- Stir in the 1 1/2 cup chocolate chips. Mix until evenly combined.
- Press the cookie dough evenly into the springform pan. Wet your hands if the dough is sticky.
- Bake for 22-25 minutes or until the top is golden brown. If the edges are browning too quick, cover loosely with aluminum foil.
- Cool the cake for at least 30 minutes before frosting. You can put it in the fridge to firm up quicker.
- Make the chocolate frosting. Fill a piping bag or a zip top bag with frosting and pipe around the cake. Sprinkle immediately with sprinkles.
Notes
If the cookie is underbaked, put it in the fridge for an hour to firm up, it'll be just fine!
Yield
This cookie cake bakes into a 9" round but you can cut it into as big or as small slices as you like. It will feed anywhere between 8-16 people.STORAGE AND FREEZING
Storing: Place any leftovers in an airtight container. If kept at room temperature, the cake should remain fresh for up to 3 days or for up to one week in the fridge. Freezing: If it's been frosted, pre-freeze the cake on a baking sheet to solidify the frosting before wrapping. Once ready, tightly wrap the cake in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Properly stored, the cake can be frozen for up to 2 months. To serve, allow it to thaw gradually at room temperature or in the refrigerator overnight.Serving: 1slice, Calories: 396kcal, Carbohydrates: 48g, Protein: 5g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 62mg, Sodium: 139mg, Potassium: 207mg, Fiber: 3g, Sugar: 27g, Vitamin A: 347IU, Vitamin C: 5mg, Calcium: 46mg, Iron: 3mg
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