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The Best Cookie Cake

The Best Cookie Cake
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★★★★★

4.8 from 26 reviews

This Best Cookie Cake recipe offers a delicious twist on traditional chocolate chip cookies by baking the dough into a large, shareable cake perfect for celebrations or dessert. With soft, chewy texture, gooey chocolate chips, and topped with rich chocolate frosting, this easy-to-make treat is a crowd-pleaser for all ages.

Ingredients

Scale

For the Cookie Cake:

  • ¾ cup unsalted butter, room temperature
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 ¾ cups all purpose flour
  • 1 cup semi-sweet chocolate chips

For the Chocolate Frosting:

  • ½ cup (1 stick) unsalted butter, room temperature
  • 3 tablespoons unsweetened cocoa powder, sifted
  • ½ teaspoon vanilla extract
  • pinch of salt
  • 2 ½ cups powdered sugar
  • 2 to 4 tablespoons milk

Instructions

  1. Prepare the Pan: Preheat oven to 350°F. Line the bottom of a springform pan with parchment paper and lock in the sides. Grease the sides with non-stick baking spray. Alternatively, use a 9-inch baking or pie dish, greased with non-stick spray.
  2. Mix the Cookie Dough: In a large bowl, beat the room temperature butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Add egg, vanilla extract, baking soda, and salt and mix to combine. Then incorporate cornstarch and flour, stirring until well combined. Fold in the chocolate chips gently.
  3. Shape the Cookie Cake: Press the cookie dough evenly into the prepared pan. For an attractive finish, sprinkle a few chocolate chips on top and press them lightly into the dough surface.
  4. Bake the Cookie Cake: Place the pan on the center rack and bake for 21 to 23 minutes. The edges should turn golden while the center is just set. To avoid over-browning, cover the edges with foil if needed. Remove from oven when done.
  5. Cool the Cookie Cake: Allow the cookie cake to cool completely on the counter before removing from the pan or frosting.
  6. Make the Frosting: Using a stand or hand mixer, beat the butter, cocoa powder, vanilla extract, and salt together until smooth. Add powdered sugar in two additions, mixing well each time and scraping down the sides of the bowl.
  7. Adjust Frosting Consistency: Slowly add milk one tablespoon at a time, mixing until frosting is light, fluffy, and easily spreadable.
  8. Frost the Cookie Cake: Spread the chocolate frosting evenly on top of the cooled cookie cake as desired. Serve and enjoy!

Notes

  • If You Don’t Have a Springform Pan: Use a 9-inch baking or pie dish, greased well to prevent sticking.
  • Make Sure the Butter is Room Temperature: Softened butter blends better with sugars, producing a fluffier dough.
  • Don’t Over-Bake the Cookie Cake: Remove from oven when the center is just set to keep it soft and chewy.
  • Storage: Unfrosted cookie cake can be kept at room temperature in an airtight container for 2-3 days. If frosted, store in the refrigerator for the same period.

Nutrition

Keywords: cookie cake, chocolate chip cookie cake, chocolate frosting, easy dessert, American dessert, chocolate chip cookies

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