on Nov 05, 2024 No Comments Cookie cakes are such simple yet indulgent and happy desserts! And when you make it a chocolate chip cookie cake, it’s a winner from the start! Basically, America’s favorite cookie in a giant size, decorated with a rich buttercream frosting. It’s party-ready in minutes! This recipe comes together quickly and easily and is always a hit. It is even a bit quicker than making a batch of cookies since there’s no need to chill the dough or roll it into cookie balls to bake. It is great to serve anytime, especially for kids’ parties, graduations, casual cookouts, showers, birthdays, and more. This chocolate chip cookie cake recipe comes together easily with a hand or stand mixer and can be made ahead. It is delicious plain or decorated with vanilla or chocolate buttercream frosting. You can even add a few sprinkles if you wish. Here’s how you’ll make it. Buttercream Frosting – You can serve the cookie cake plain or decorated with frosting. Choose your favorite: Vanilla Buttercream or Chocolate Buttercream. Ingredients and instructions for both frostings are included in this recipe card. Garnish the frosting with sprinkles if you wish. Flour – All-purpose flour is used as the foundation of this recipe. If you need to make the recipe gluten-free, I recommend using the Cup4Cup Gluten-Free Flour blend. It will slightly change the finished texture of the baked cookie cake, but it is a good option. Cornstarch – It’s used to “soften” the flour. I also use it in my chocolate chip cookie recipe. It helps create a soft, light cookie that melts in your mouth! Salt – I use kosher salt in this recipe, specifically the Diamond Crystal brand, which has less sodium than others. If you choose to use regular table salt, fine sea salt, or another brand of kosher salt, I recommend using half the amount indicated in this recipe. This is optional, but I sometimes add a pinch of flaky sea salt to the top of the baked cookie cake while it’s still warm. Baking Soda – Used as a leavening agent to help the cookie cake rise. Be sure to use fresh baking soda. Butter – Use softened room-temperature butter, as it mixes into the dough much better. See How to Soften Butter for tips if you’re in a pinch for time. You can use salted or unsalted butter, whichever you have on hand. I tend to keep salted butter on hand as I like to bake with it. If you use unsalted butter, you may want to add the optional salt flakes on top as it will help the flavor so much. Sugar – I use both brown sugar and granulated sugar. Both serve a purpose in making the cookie dough extra delicious. Brown sugar contains molasses, which adds an extra depth of rich flavor and softness to the dough. Granulated sugar helps give the dough a tender structure and a crisp, golden outside. Through years of recipe testing and baking, I’ve found that the combination achieves the best chocolate chip cookie dough. Eggs – You use standard large eggs that you want to allow to reach room temperature. Room-temperature eggs will cream together more easily and produce fluffier baked goods. Cold eggs from the refrigerator will still work in this recipe but will not cream together as easily. Vanilla Extract – A good-quality vanilla extract makes all the difference in the taste of baked goods. I prefer to make my own homemade vanilla extract. If you choose to use vanilla from the store, be sure to get a high-quality, pure vanilla extract, and do not use imitation vanilla. Chocolate Chips – You can use your preferred type of chocolate chips (dark, semi-sweet, or milk chocolate) or a combination. I like mixing dark and semi-sweet chips in this recipe and in my chocolate chip cookies.
How to Make a Cookie Cake
Whisk dry ingredients. Whisk the flour, salt, cornstarch, and baking soda in a medium bowl. Set aside.
While buttercream frosting has a great consistency to pipe onto the cake for decorating – you can top it with other frostings instead if you like. Salted caramel sauce, chocolate ganache, or whipped cream are delicious options! Pipe the frosting to make a border or design. I used a Wilton 1M star tip here. But you can also use a ziptop bag with a small hole cut into the corner. Add sprinkles, chocolate candies, mini chocolate chips, or other favorite decorations to the piped frosting if you wish. Top with scoops of your favorite ice cream!
Enjoy!Robyn xo Leftovers: Wrap tightly with plastic wrap or store under a cake dome for up to 3 days.
