A massive chocolate chip cookie cake topped with chocolate frosting and sprinkles is the only thing better than freshly baked chocolate chip cookies.
If you’re searching for an easy and fun cake for a birthday or celebration, go no further than this chocolate chip cookie cake. The only thing better than a stack of homemade chocolate chip cookies is a huge chocolate chip cookie topped with luscious chocolate icing and beautiful sprinkles. It’s a simple delicacy that pairs even better with ice cream than a baked vanilla or chocolate cake.
This recipe is not only simpler than preparing a multilayer cake, but it is also simpler than making normal chocolate chip cookies. No need to refrigerate dough, scoop cookies, or put together cakes. With a classic cake, you may spend more time preparing and decorating than really celebrating. Although you should allow at least 2 hours to bake this cake from start to finish, there are several prep choices for the time-crunched party planner below.
Create a massive cookie first.
Similar to creating chocolate chip cookies, but with fewer steps, is making the chocolate chip cookie base. To begin, combine the butter, brown sugar, vanilla essence, and salt in a mixing bowl. Add the egg, then the flour and baking powder. Then, using a rubber spatula, fold in a (large) cup of chocolate chip cookies.
Many chocolate chip cookie recipes ask for chilling the dough, but in this case, you may pour it into a buttered 9-inch cake pan and bake it right away.
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Next prepare the frosting.
This enormous chocolate chip cookie cake is ready for a party thanks to its chocolate frosting and sprinkles. Put 1/2 cup chocolate chips (approximately 3 ounces) in a microwave-safe bowl and microwave in 30-second bursts until smooth, stirring with a rubber spatula or spoon after each burst.
Let the chocolate to cool slightly to prevent the butter in the glaze from melting. For 2 minutes, beat the softened butter until pale and creamy. Add the sifted powdered sugar and vanilla essence, then beat until smooth. Add the cooled, melted chocolate and beat until smooth. Pause and scrape the bottom and sides of the bowl with a rubber spatula as needed. The frosting should be smooth and coffee dark in colour.
chocolate chip cookie cake recipe
Piping buttercream frosting may appear intimidating to those new to cake decorating, but by learning a few techniques, you can produce brilliantly decorated cakes as well.
- To prevent the frosting from melting, wait until the Chocolate Chip Cookie Cake is entirely cool before icing.
- In the piping bag, insert a star nozzle (such as the Wilton 1M or 21 nozzle). Fold the bag’s top over one hand while using the other to scoop the icing into the bag with a spatula, filling it approximately halfway.
- When spraying stars or rosettes, keep the bag straight up and down. To produce a star, place the tip approximately 1/4 inch above the cookie cake and crimp the pouch to form a star. A larger star results from more pressure.
- Starting with a star, create a rosette by moving the tip in a tight circle while applying even pressure. Stop applying pressure after the circle is finished, and then lift the tip away.
- Before decorating the cake, you can practice on a piece of parchment paper to get the feel of it, then scrape out the frosting and refill the piping bag.
Be a step ahead.
Although I believe this cake is best when made the day it is served, you can still prepare it in advance. It’s simple to prepare the batter or frosting (or both!) in advance.
The cookie dough can be refrigerated for up to 3 days in an airtight container. When ready to bake, bake straight from the refrigerator as suggested.
In the refrigerator, the frosting can be stored for up to a week in an airtight container. Take the frosting out of the fridge at least 1 hour before usage so that it may reach room temperature. Then beat it vigorously until smooth and fluffy.
Chocolate Chip Cookie Cake
There could be some leftover icing. Refrigerate in an airtight jar for up to 1 week and use for additional baked products.
ingredients
For the cake
- 10 tablespoons (140G) unsalted butter softened
- 1 cup (213G) light brown sugar
- 1/2 teaspoon kosher salt
- 1 big egg
- 1 teaspoon vanilla extract
- 1 3/4 cups (210G) all purpose flour
- 3/4 teaspoon baking soda
- 1 cup (170G) semi-sweet chocolate chips
For the chocolate glaze
- 1/2 cup (85G) semi-sweet chocolate chips
- 1/2 cup (113G) unsalted buttersoftened
- 1 cup (113G) powdered sugarsieved
- 1 teaspoon vanilla extract
- sprinklesto decorate
method
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Preheat oven to 350°F:
Butter the inside of a 9-inch circular cake pan. Lightly dust the pan, then tap out any excess flour.
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Combine the dry ingredients:
Combine the flour and baking soda in a medium mixing basin. Whisk until smooth.
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Beat butter, brown sugar, vanilla and salt:
On medium-high speed, beat butter, brown sugar, vanilla extract, and salt in the bowl of a stand mixer fitted with a paddle attachment or in a large mixing basin with a hand mixer until pale and fluffy, about 2 minutes.
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Add egg:
Add the egg and stir thoroughly. With a rubber spatula, scrape the bottom and sides of the bowl.
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Add the dry ingredients:
On low speed, mix in the flour mixture or gently fold in with a rubber spatula until mixed and no flour streaks remain.
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Stir in chocolate chips:
Stir in the chocolate chunks with a rubber spatula until evenly distributed.
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Bake:
Smooth the batter into an even layer in the prepared cake pan with a rubber spatula or a cranked spatula. 20–25 minutes, or until a toothpick inserted into the centre comes out clean.
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Cool:
Let to cool entirely in the pan on a wire rack.
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Melt the chocolate for the frosting:
After each 30-second batch, mix the chocolate chips with a rubber spatula or spoon to ensure that they are completely melted and smooth. Put the chocolate chips in a medium microwave-safe bowl.
Set aside to cool.
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Cream the butter:
To make the glaze, beat the butter for about two minutes on medium speed in a stand mixer with the paddle attachment or a large basin with a hand mixer.
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Add powdered sugar and vanilla:
For around two minutes, add the powdered sugar and vanilla extract and beat on medium speed to blend and smooth out the mixture.
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Add chocolate:
Add the melted and cooled chocolate, and beat on medium-low speed until the mixture is smooth and consistent in colour. Pause and scrape the bottom and sides of the bowl as necessary with a rubber spatula.
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Fill a piping bag with icing and pipe it onto the cake:
You can serve the cake straight from the pan by delicately removing it from the sides of the pan with a butter knife or by carefully transferring it to a serving tray.
The chocolate icing should be poured into a piping bag with a big star tip. Around the edge of the chocolate chip cookie cake, pipe frosting rosettes. Sprinkles are a nice touch.
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Surcharge:
After decorating, let the biscuit cake rest before slicing for finer slices.
The completed Chocolate Chip Cookie Cake keeps for up to 3 days when kept covered at room temperature.
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| nutritional information (per serving) | |
|---|---|
| 646 | calories |
| 36g | Fat |
| 81g | carbohydrates |
| 5g | protein |
