Chocolate Chip Cookie Cake

A soft, chewy cookie cake filled with chocolate chips and topped with a chocolate buttercream frosting. This Chocolate Chip Cookie Cake is the perfect dessert for any occasion!

📝 Ingredients

• 2 cups (250 grams) all-purpose flour, spooned & leveled
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup (170 grams) unsalted butter (softened)
• 3/4 cup (150 grams) light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 large egg (at room temperature)
• 1 large egg yolk (at room temperature)
• 1 teaspoon pure vanilla extract
• 1 cup (180 grams) semi-sweet chocolate chips
• 1/2 cup (115 grams) unsalted butter (softened)
• 1 and 1/2 cups (180 grams) powdered sugar
• 1/4 cup (21 grams) unsweetened cocoa powder
• 1-2 tablespoons (15-30 ml) heavy cream (or milk)
• 1/2 teaspoon pure vanilla extract
• tiny pinch of salt

👨‍🍳 Instructions

1. 1--- To make the chocolate chip cookie cake: ---
2. 2Preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray and set aside.
3. 3In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
4. 4In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter, brown sugar, and granulated sugar for 1 to 2 minutes or until well combined.
5. 5Add the egg, egg yolk, and vanilla extract and mix until fully combined, making sure to stop and scrape down the sides of the bowl as needed
6. 6Mix in the dry ingredients until just combined. Then, mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
7. 7Scoop the cookie dough into the prepared springform pan and spread it out into one even layer.
8. 8Bake for 22 to 28 minutes or until the top of the cookie cake is set and lightly browned. Cover loosely with foil if needed to prevent excess browning on top of the cookie cake.
9. 9Remove from the oven and allow to cool completely before removing from the pan.
10. 10--- To make the chocolate buttercream frosting: ---
11. 11In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter for 1 to 2 minutes or until smooth. Add the powdered sugar ½ cup (60 g) at a time, mixing in each addition until well combined.
12. 12Add the cocoa powder and mix until fully combined, then add the heavy whipping cream and vanilla extract and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed.
13. 13Release the cooled cookie cake from the springform pan. Pipe the frosting around the edges of the cookie cake.