The Best Cookie Cake
Print Pin VideoThis cookie cake is basically a giant chocolate chip cookie in cake form and it’s ridiculously good! It’s thick, soft, packed with melty chocolate chips, and has that perfect mix of slightly crisp, chewy edges and a gooey center. It’s easy to make, super fun to serve, and guaranteed to disappear fast.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Cookie Cake
- 1¾ cups (210 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter - room temperature
- ¼ cup (50 g) white granulated sugar
- ¾ cup (150 g) soft light brown sugar
- 1 large egg - room temperature
- 1 large egg yolk - room temperature
- 1 tbsp vanilla extract/essence
- 1¼ cups (260 g) semi-sweet chocolate chips - 1 cup (170g) for cookie cake dough + ¼ cup (45g) for sprinkling on top
Chocolate Frosting
- 6 tbsps (85 g) unsalted butter - room temperature
- ¾ cup (93 g) powdered sugar - also known as icing/confectioner's sugar
- ½ tsp vanilla extract/essence
- small pinch salt - omit if using salted butter
- 2 tbsps (13 g) cocoa powder - Dutch processed preferred
- 1 tbsp (15 g) heavy cream - room temperature. Whole milk works too.
Decorating (Optional)
- Sprinkles - to sprinkle over chocolate frosting
Instructions
Cookie Cake
- Preheat your oven to 350°F (180°C) conventional (see note 1 if using a convection oven with a fan) and line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides and set it aside.
- In a medium bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Using a whisk, mix until well combined and set aside.
- In a large bowl, combine butter, white sugar, and brown sugar. Using a hand or stand mixer on medium speed, whip for 2 minutes until light and creamy.
- Add the egg, egg yolk, and vanilla, and mix on low until just combined.
- Add the dry ingredients from earlier and mix on low until the dough comes together. Avoid overmixing.
- Fold in 170g or 1 cup of the chocolate chips until they're evenly spread out. Avoid overmixing.
- Press the dough into your prepared pan, smoothing the top out as evenly as you can. Sprinkle the remaining 45g (¼ cup) of chocolate chips over the top.
- Bake for 22 minutes, then loosely cover with foil and bake for another 18 minutes. The center should be puffed, the top golden, and a toothpick should come out with a few moist crumbs. Be careful not to overbake.
- Let the cookie cake cool completely in the pan on a wire rack before removing the sides of the pan.
Chocolate Frosting
- In a medium bowl, combine butter, powdered sugar, vanilla, and salt. Using a hand or stand mixer on high speed, whip for 5 minutes until light and fluffy, scraping down the bowl halfway through.
- Add the cocoa powder and cream, and whip on high for 1 more minute until smooth.
- Once the cookie cake is fully cooled, remove the sides of the springform pan and carefully transfer it to a serving plate. Pipe the frosting around the edges using a 1M piping tip, then finish with sprinkles on top.
Video
Notes
Note 1. If using a convection oven with a fan, bake at 160°C (320°F) as the fan speeds up baking.
Nutrition
Calories: 472kcal | Carbohydrates: 55g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 173mg | Potassium: 176mg | Fiber: 2g | Sugar: 34g | Vitamin A: 602IU | Vitamin C: 0.01mg | Calcium: 47mg | Iron: 2mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations :)