Chocolate Chip Cookie Cake
A simple yet scrumptious chocolate chip cookie cake that is perfect for sharing during any occasion, offering a warm flavor with rich chocolatey goodness.
Ingredients
For the cookie cake
- 2 1/4 cups all-purpose flour Fluffed up and spooned into measuring cup for accuracy.
- 1/2 teaspoon baking soda Leavening agent.
- 1/2 teaspoon salt Balances flavor.
- 3/4 cup unsalted butter, melted Should be slightly cooled.
- 1 cup packed brown sugar Contributes sweetness and moisture.
- 1/2 cup granulated sugar Adds sweetness.
- 2 large eggs Acts as a binding agent.
- 2 teaspoons vanilla extract Enhances flavor.
- 2 cups semi-sweet chocolate chips Adds rich chocolate flavor.
- a pinch sea salt for sprinkling Optional, for contrast on top.
For the frosting
- 1 cup unsalted butter, softened Should be at room temperature.
- 4 cups powdered sugar, sifted Contributes sweetness and texture.
- 1/4 cup heavy cream or whole milk Adds moisture.
- 2 teaspoons vanilla extract Enhances overall flavor.
- 1/4 teaspoon salt Balances sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, combine the melted butter with the brown and granulated sugars until smooth.
- Add the eggs and vanilla extract to the sugar mixture and mix until fully incorporated.
- Gradually stir in the dry ingredients until just combined.
- Fold in the chocolate chips.
- Press the cookie dough into a greased and parchment-lined 9-inch cake pan.
Baking
- Bake for 23–28 minutes until the edges are golden and the center is set.
- Allow the cake to cool in the pan for about 15 minutes.
Frosting
- Beat the softened butter in a bowl until smooth.
- Gradually add the sifted powdered sugar and mix until fully incorporated.
- Mix in the heavy cream, vanilla extract, and salt until the frosting is light and fluffy.
- Spread the frosting over the cooled cake and sprinkle with sea salt before serving.
Notes
Store leftover cake in an airtight container to keep it moist. The cake can be refrigerated for up to a week or frozen for up to three months. Let it thaw before serving.