This chocolate chip cookie cake is soft in the center with crisp chewy edges. It's topped with a chocolate buttercream frosting and sprinkles. An easy cake for chocolate chip cookie lovers!
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🍪A Giant Chocolate Chip Cookie!
I love a good chocolate chip cookie! When I came across chocolate chip cookie cakes, I knew that I had to do my own recipe of one. This recipe makes a gooey, but stable, cookie cake with crusty edges. Just how a good chocolate chip cookie should be!
I decorated the cookie cake with chocolate buttercream frosting and sprinkles. You can alternate chocolate frosting and vanilla frosting if you like, or just use a vanilla frosting. The frosting recipe makes enough to leave a fun message on top of the cake too!
🥘Ingredients
Ingredient Notes
- Sprinkles - use whichever type of sprinkles you like best!
- Brown sugar - light brown sugar is used in this recipe.
- Chocolate chips - semi-sweet chocolate chips is used in this recipe. I don't suggest using milk chocolate chips. The cookie cake will be too sweet.
- Unsalted butter - salted butter can be substituted. Replace the salt in the cake for ¼ teaspoon instead. Omit the extra salt in the frosting.
🔪Instructions
Cookie Cake
Whisk flour, baking soda, and salt together in a medium sized bowl. Set aside.
Add butter and sugar to a large bowl and beat until well creamed together, about 3 minutes. Add egg and vanilla and mix to combine. Then add in dry ingredients and chocolate chips. Mix until just combined. The batter will be thick.
Transfer batter into a 9" round baking pan that is greased and lined with parchment. Use your hand to press the cookie dough evenly into the baking pan. Bake for 20-25 minutes at 350°F (180°C), or until the edges of the cookie cake are golden.
Chocolate Frosting
Add butter and powdered sugar to a large bowl. Beat until well combined, about 3 minutes. Add cocoa powder, vanilla, and salt, and mix to combine. Add heavy whipping cream, 1 tablespoon at a time, until you get a piping consistency.
Pipe frosting on top of cooled cookie cake. Add sprinkles on top and serve!
✔️Expert Tips
- You can substitute salted butter for unsalted butter in this recipe. Replace the salt in the cake for ¼ teaspoon instead. Omit the extra salt in the frosting.
- Don't overbake the cookie cake. You want it slightly gooey in the center, but still stable. Remove the cake when it is lightly golden on top.
- Instead of straight chocolate frosting, alternate between chocolate and vanilla piped frosting. Or just use vanilla frosting.
💭FAQs
You can press the raw cake batter into the cake pan, cover, and store in the refrigerator for up to 2 days. Remove from the refrigerator and bake.
You can freeze the unfrosted cake for up to 3 months. Thaw at room temperature overnight. Frost it the next day.
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Chocolate Chip Cookie Cake
Equipment
- one 9" round baking pan
Ingredients
Cookie Cake
- 1¾ cup all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup light brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1¼ cups semi-sweet chocolate chips
Chocolate Frosting
- ½ cup unsalted butter room temperature
- 1¾ cups powdered sugar
- ¼ cup cocoa powder
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 4-6 tablespoons heavy whipping cream
- sprinkles
Instructions
Cookie Cake
- Preheat oven to 350°F (180°C). Line a 9" round baking pan with parchment and grease the sides. Set aside.
- Whisk flour, baking soda, and salt together in a medium sized bowl. Set aside.
- Add butter and sugar to a large bowl and beat until well creamed together, about 3 minutes. Add egg and vanilla and mix to combine.
- Add in dry ingredients and chocolate chips. Mix until just combined. The batter will be thick.
- Transfer batter into the prepared baking pan. Use your hand to press the cookie dough evenly into the baking pan. Bake for 20-25 minutes, or until the edges of the cookie cake are golden.
- Remove from oven and let cake cool in it's pan for 20 minutes. Run a knife around the outside edge of the cookie cake, then flip out and let cool on a wire rack.
Chocolate Frosting
- Add butter and powdered sugar to a large bowl. Beat until well combined, about 3 minutes.
- Add cocoa powder, vanilla, and salt, and mix to combine. Add heavy whipping cream, 1 tablespoon at a time, until you get a piping consistency.
- Pipe frosting on top of cooled cookie cake. Add sprinkles on top.
- Store cookie cake at room temperature for up to 3 days.
Notes
- You can substitute salted butter for unsalted butter in this recipe. Replace the salt in the cake for ¼ teaspoon instead. Omit the extra salt in the frosting.
- Don't overbake the cookie cake. You want it slightly gooey in the center, but still stable. Remove the cake when it is lightly golden on top.
- Instead of straight chocolate frosting, alternate between chocolate and vanilla piped frosting. Or just use vanilla frosting.
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