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Chocolate Chip Cookie Cake
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulge in a decadent chocolate chip cookie cake topped with rich chocolate frosting and colorful sprinkles.
Ingredients:
  • For the cake
  • 10 tablespoons (140g) unsalted butter, softened
  • 1 cup (213g) light brown sugar
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (210g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 cup (170g) semi-sweet chocolate chips
  • For the chocolate frosting
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (113g) powdered sugar, sifted
  • Sprinkles, for decorating
Instructions:
  • Preheat the oven to 350°F and generously grease a 9-inch round cake pan with butter, dusting it lightly with flour. Tap out any excess flour.
  • In a medium bowl, whisk together the flour and baking soda until combined.
  • Cream the butter with brown sugar, vanilla, and salt: Using a stand mixer with the paddle attachment or a hand mixer in a large bowl, whip the butter, brown sugar, vanilla extract, and salt on medium-high speed until light and fluffy, approximately 2 minutes.
  • Incorporate the egg: Add the egg and beat thoroughly until well mixed, ensuring to scrape down the bottom and sides of the bowl with a rubber spatula.
  • Incorporate the flour mixture on low speed or gently fold it in with a rubber spatula until fully combined and no traces of flour are visible.
  • Incorporate the chocolate chips: Gently fold in the chocolate chips until they are evenly mixed throughout.
  • Prepare the cake pan and expertly press the dough into it, using a rubber spatula or offset spatula to create a perfectly smooth layer. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool thoroughly in the pan on a wire rack.
  • For the frosting, melt the chocolate: Place chocolate chips in a microwave-safe bowl and microwave in 30-second intervals until smooth, stirring after each interval with a rubber spatula or spoon. Let it cool.
  • Cream the butter: Using a stand mixer with the paddle attachment or a hand mixer, beat the butter on medium speed for about 2 minutes until smooth and creamy.
  • Add the powdered sugar and vanilla extract to the mixture, then beat on medium speed until smooth and well combined, for about 2 minutes.
  • Stir in the melted and cooled chocolate until the mixture is smooth and silky. Remember to scrape the sides and bottom of the bowl with a rubber spatula as necessary.
  • Transfer cake to serving dish after loosening from pan with a butter knife. Fill a piping bag fitted with large star tip with chocolate frosting. Pipe rosettes along the edge of the cake and decorate with sprinkles.
  • Allow the cookie cake to cool slightly before slicing for cleaner edges. Store the delicious chocolate chip cookie cake covered at room temperature for up to 3 days. Show some love for the recipe by leaving a star rating below!

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