Chocolate Chip Cookie Cake
Not a big fan of traditional cake? Try celebrating with a chocolate chip cookie cake instead! Top this big, chewy cookie with your favorite frosting and sprinkles to make any occasion special.
Servings 12
Ingredients
- ¾ cup unsalted butter melted
- ¾ cup packed light or dark brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 1 ½ cups semi-sweet or dark chocolate chips
- frosting and sprinkles optional
Instructions
- Line the bottom of (1) 9-inch springform pan with parchment paper. Add on the sides of the pan and clamp to secure. Spray the bottom and sides of the pan with nonstick cooking spray. Set aside.
- In the bowl of a standmixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat melted butter and sugars on medium speed for about 3 minutes. Add in the egg and vanilla and beat for an additional minute.¾ cup unsalted butter, ¾ cup packed light or dark brown sugar, ¼ cup granulated sugar, 1 large egg, 2 teaspoons pure vanilla extract
- In a large bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined. Add in chocolate chips and mix until evenly incorporated throughout the cookie dough.2 cups all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon sea salt, 1 ½ cups semi-sweet or dark chocolate chips
- Evenly pat the dough into the prepared pan. Cover and refrigerate for at least 8 hours, or overnight.
- When you’re ready to bake, preheat the oven to 350ºF. Bake the cookie cake for 30-35 minutes, or until the edges are golden brown and the cookie appears to be firm and set. If desired, top with a little flaky sea salt.
- Allow the cookie cake to cool completely on a cooling rack before removing from the pan and decorating as desired with frosting and sprinkles.frosting and sprinkles
Notes
Store the undecorated cookie in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. Once decorated, the cookie cake can be stored at room temperature if using buttercream frosting but should be stored in the fridge if using cream cheese frosting, whipped cream frosting, etc.
Slightly adapted from allrecipes.