Chocolate Chip Cookie Cake
A rich and gooey chocolate chip cookie cake that combines the delightful flavors of chocolate chip cookies with a cake format, perfect for any celebration or an afternoon treat.
Ingredients
For the Cake
- 10 tablespoons unsalted butter, at room temperature
- 2/3 cup brown sugar
- 1/3 cup white sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 2/3 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chocolate chips
For the Frosting
- 4 tablespoons unsalted butter, at room temperature
- 1 1/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla for frosting
- 1-2 tablespoons milk for frosting
- 1-3 drops food coloring of your choice optional for frosting
- to taste Sprinkles your choice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. Set it aside.
- In a large mixing bowl, cream together 10 tablespoons of room temperature butter, brown sugar, and white sugar for about 2 minutes until fluffy.
- Add in the egg, egg yolk, and 1 teaspoon of vanilla extract, mixing until fully combined.
- Gradually add the flour, baking soda, and salt, mixing until just incorporated.
- Fold in all but 2 tablespoons of the chocolate chips, distributing them evenly through the dough.
- Press the cookie dough evenly into the prepared cake pan and sprinkle the remaining chocolate chips on top, gently pressing them down.
Baking
- Bake in the preheated oven for 22-25 minutes until the top is golden brown and a toothpick inserted in the middle comes out with a few moist crumbs.
- Allow the cake to cool completely, then run a knife around the edges to loosen and carefully transfer it to a platter.
Frosting
- Beat together 4 tablespoons of softened butter and 1 1/4 cups of powdered sugar until smooth.
- Add 1/2 teaspoon of vanilla and 1-2 tablespoons of milk to achieve the desired consistency.
- Pipe or spread the frosting around the edges of the cooled cake, adding sprinkles for decoration if desired.
Notes
To ensure a chewy texture, avoid overmixing the batter once you add the flour. If you like your chips extra melty, fold in some chocolate chips after baking. For storing, allow the cake to cool completely before covering it.