Description
This Best Cookie Cake recipe combines the chewy, rich texture of classic chocolate chip cookies with the celebratory feel of a cake, topped with luscious chocolate frosting and colorful sprinkles. Perfect for birthdays or any special occasion, this cookie cake is baked as one large cake and sliced into 12 delightful portions.
Ingredients
Scale
Cookie Cake Dough
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- ¼ cup white granulated sugar
- ¾ cup soft light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tbsp vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
Chocolate Frosting
- 6 tbsp unsalted butter, room temperature
- ¾ cup powdered sugar (icing/confectioner’s sugar)
- ½ tsp vanilla extract
- small pinch salt (omit if using salted butter)
- 2 tbsp cocoa powder (Dutch processed preferred)
- 1 tbsp heavy cream (or whole milk), room temperature
- ¼ cup (45g) semi-sweet chocolate chips, for sprinkling on top
- Sprinkles, to decorate
Instructions
- Prepare the Dough: In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. In a large bowl, beat the unsalted butter with white and brown sugars until creamy and fluffy. Add the egg, egg yolk, and vanilla extract, mixing until combined. Gradually add the dry ingredients to the wet, mixing just until incorporated. Fold in 1 cup of semi-sweet chocolate chips evenly throughout the dough.
- Shape and Bake: Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and grease the sides. Press the cookie dough evenly into the pan, smoothing the top with a spatula. Bake in the preheated oven for about 35-40 minutes, or until the edges are golden and a toothpick inserted near the center comes out with moist crumbs. Remove from oven and allow to cool completely in the pan.
- Make the Chocolate Frosting: In a bowl, beat the 6 tablespoons of unsalted butter until smooth and creamy. Sift in the powdered sugar and cocoa powder. Add vanilla extract, a small pinch of salt, and heavy cream, then beat until fluffy and spreadable. Adjust consistency with more cream or powdered sugar if necessary.
- Assemble the Cookie Cake: Once the cookie cake has cooled completely, spread the chocolate frosting evenly over the top. Sprinkle the remaining ¼ cup of semi-sweet chocolate chips and colorful sprinkles evenly over the frosting for decoration.
- Serve and Enjoy: Slice the cookie cake into 12 pieces and serve. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Notes
- Ensure all room temperature ingredients are truly at room temperature for the best texture.
- Use Dutch processed cocoa powder for a richer, smoother frosting flavor.
- If salted butter is used, omit the pinch of added salt in the frosting to avoid oversalting.
- Press the cookie dough firmly and evenly into the pan to avoid cracks on top.
- Allow the cookie cake to cool fully before frosting to prevent melting.
- Store in a cool, dry place; refrigeration can make the cookie cake firmer and the frosting denser.
