Growing up I never really liked birthday cake. Don’t get me wrong, I love a good fresh homemade cake baked with quality flavorful ingredients. But store-bought birthday cake or one made with cake mix and packaged frosting was too sweet and artificial even for my 10-year-old taste buds. And I’ve loved sweets all my life!
In fact, that weird birthday cake frosting that just tastes like sickeningly sweet plastic gives me nightmares. I used to scrape that stuff off in pure disgust, ha! And then don’t even get me started on the actual bland and dry grocery store cake. And the designs and decorating… So cheesy and outdated!
I’m realizing that I have a lot of opinions on cake (which is pretty ridiculous) and that I should probably start posting more meticulously-tested cake recipes and decorating tutorials. Would you like that? Let me know!
This Chocolate Chip Cookie Cake recipe is perfect for those who don’t like birthday cake. Or for when you just don’t have the time and patience to bake a cake! Or maybe for those times when you just want something a little fun and different. Whatever you do, just make sure you’re generous with the rainbow sprinkles for an extra festive cake!
I’ve formulated the chocolate chip cookie base recipe to be ultra thick, chewy, and slightly gooey in the middle with tons of flavor. The melted butter, dark brown sugar, extra egg yolk, bread flour, and cornstarch all help to accomplish this! If you’d like to know more about the science of cookie baking, check out my free Cookie Customization Guide here.
The buttercream icing for this recipe is just a half batch of my go-to Best Buttercream (the video in that post has been viewed over a million times! craziness!) but feel free to make a full batch for an extra thick layer of frosting.
For this recipe I prefer to use a springform pan because it makes it really easy to remove the entire cookie cake from the pan and place it on a pretty cake stand or serving plate. If you don’t have a springform pan, however, feel free to use a cake pan or deep pie pan.
Taste: Like birthday cake meets the best chocolate chip cookie.
Texture: The cookie itself is ultra chewy at the edges, slightly gooey in the center, and taken to a whole new level by the rich and creamy frosting.
Ease: Very easy! The cookie dough comes together in minutes without an electric mixer, and can be made ahead of time. I also have a full video tutorial on how to make the best buttercream here.
Pros: Super fun for celebrations! Perfect for those who don’t love birthday cake.
Would I make this again? Absolutely.
How to make Chocolate Chip Cookie Cake
Yield: About 8 to 10 servings
Prep Time: 15 minutes
Cook: 20 minutes
The bread flour helps create a chewy texture. If you don’t have any, use all AP flour. But I’d highly suggest picking some up on your next grocery run because it’s my fave trick for chewy cookies!
For the chocolate chip cookie base:
2 sticks (227 grams) unsalted butter, melted
1/2 cup (100 grams) granulated sugar
1 1/4 cups (247 grams) lightly packed dark brown sugar
1 tablespoon milk
2 teaspoons vanilla
2 large eggs plus 1 egg yolk, at room temperature
1 1/2 cups (191 grams) all-purpose flour
1 1/4 cups (159 grams) bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cornstarch
1 teaspoon fine sea salt
2 cups (340 grams) semi sweet chocolate chips
For the buttercream:
1 1/2 cups (153 grams) powdered sugar, sifted
4 ounces (113 grams) unsalted butter, at room temperature
Pinch fine salt
2 teaspoon pure vanilla extract
1 tablespoons cream or milk
Sprinkles, for garnishing
For the cookie base:
In a large mixing bowl, stir together the butter, granulated sugar, and brown sugar until well combined.
Stir in the eggs, milk, and vanilla until well combined. Gradually beat in the flours, baking soda, baking powder, cornstarch, and salt. Stir in the chocolate chips. Bake now or cover the dough and refrigerate until ready to bake.
When ready to bake, preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray.
Press the cookie dough into the bottom of the prepared pan. Bake for 20 minutes, or until golden brown but not overcooked. Let cool completely.
For the buttercream:
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.
Spread all over the cooled cookie cake then garnish with sprinkles. Serve or cover and let stand at room temperature for up to 1 day, or refrigerated for up to 3 days. Let come to room temperature before serving.
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