The BEST Chocolate Chip Cookie Cake

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Are you looking for a healthier alternative to birthday cake? I’ve got one! This soft Chocolate Chip Cookie Cake is decorated with chocolate frosting and rainbow sprinkles for the perfect homemade version of the 90’s mall classic we all loved!

Slice of cookie with chocolate frosting.

Easy Chocolate Chip Cookie Cake

I’m not usually one to skip an opportunity for cake. It could be chocolate, vanilla, marble, red velvet, ice cream… it all sounds good to me. Sometimes I like to break from tradition and make a Chocolate Chip Cookie Cake instead for a birthday party.

This homemade cookie cake is a SUCH a treat, and it gets rave reviews every single time I make it – and not just from the kids! A huge, soft, chewy chocolate chip cookie is baked until it turns golden brown. It’s then decorated with fluffy chocolate frosting and sprinkled with lots of colorful sprinkles. It’s festive, incredibly easy to make, and just downright delicious.

Of course, you don’t need to be planning a birthday party to make yourself a cookie cake. Any occasion is acceptable. Or maybe you just need a larger chocolate chip cookie. I feel your pain. 😉

Whatever the case, I hope that you enjoy it!!

Ingredients for chocolate chip cookie cake.

What You’ll Need

What we’ve got below is basically a list of ingredients for chocolate chip cookies – no surprise there, right? Here’s exactly what you’ll need to round up:

Prep Time 15 minutes

Cook Time 21 minutes

Total Time: 36 minutes

Ingredients:

For the Cookie Cake

  • 3/4 cup unsalted butter, room temp
  • 1/2 cup light brown sugar packed in a small container
  • 1/2 cup granulated Sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 3/4 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips

For the Chocolate Frosting

  • 1/2 cup (1 stick), unsalted Butter, softened
  • 3 tablespoons unsweetened chocolate powder, sifted
  • 1/2 teaspoon vanilla extract
  • Salt – pinch
  • 2 1/2 cups powdered Sugar
  • 2 to 4 tablespoons milk

Instructions:

For the Cookie Cake

  1. Preheat oven to 350°F. Place a sheet parchment paper on the bottom of a springform pan. Then lock the sides. Use non-stick baking spray to grease the sides of the springform pan. You can also use 9-inch baking dishes or pie dishes. Spray it with nonstick baking spray. Set aside.
  2. Beat butter, brown sugar, and granulated Sugar in a large bowl until light and fluffy. This should take about 2 to 3 minutes.
  3. Mix together egg, vanilla extracts, baking soda, and salt. Mix in cornstarch and flour until well combined. Add the chocolate chips.
  4. Place the cookie dough into a greased baking pan. I like to sprinkle some chocolate chips on top, and press them into the dough for a prettier appearance.
  5. Bake the cookie cakes on the center rack of your oven, for 21 to 23 mins. This cookie cake shouldn’t be over-baked. Once the edges have turned golden and the center has set, take the cookie cake out of the oven. To prevent browning of the edges, foil can be used to cover the edges if they are not cooking fast enough.
  6. Let the cookie cakes cool on the counter for a while before you decorate or take them out of the pan.
  7. Once the cookie has cooled, transfer it to a platter and decorate it with frosting if desired.

For the Chocolate Frosting

  1. Use a stand mixer or hand-mixer to beat butter and cocoa powder together until smooth in the bowl. You will add the powdered sugar in two more additions. Beat until smooth each time and scrape the bowl as needed.
  2. Slowly add milk, one tablespoon at a time until frosting reaches desired consistency. Frosting should not be too stiff and should be easy to spread.
  3. Frost cookies as you like!

Notes:

  • If you don’t have a springform pan:You can also use an 9-inch baking or pie dish. Before you start, spray it with nonstick baking spray.
  • Make sure butter is room temperatureIf the butter has not softened enough, it will not mix well with the sugar.
  • Don’t overbake the cookieA dry chocolate chip cookie can be a pain – make sure the cookie is removed when it is set.
  • Storage:You can store your chocolate chip cookie cakes at room temperature in an airtight container for up to 2 days if you don’t want to frost them. If you do add frosting, I recommend keeping it in the refrigerator for the same time.

For the Cookie Cake

  • Butter: I like to use unsalted butter – make sure it’s room temperature before you begin.
  • Sugar: This cookie contains both light brown sugar as well regular granulated sugar.
  • An egg: This is the binding ingredient for your cookie dough.
  • Vanilla Extract: For a sweeter flavor
  • Baking sodaTo help the cookie rise tall and proud.
  • Salt:To balance the sweetness.
  • Cornstarch: This ensures that your cookies come out super soft.
  • Flour:This cookie cake is best made with all-purpose flour.
  • Chocolate Chips:I add semi-sweet chocolate chips to my recipes, but you can also use milk chocolate if that is what you prefer.

For the Chocolate Frosting*

  • Butter:I stuck with unsalted butter, but salted butter may be used if necessary.
  • Cocoa Powder:It’s a chocolate frosting after all!
  • Vanilla Extract: Add some sweetness to your life.
  • Salt: Kosher salt works well, but you can use whatever you’ve got on hand.
  • Powdered sugar:To give the frosting a smooth, light texture.
  • Milk: Use whatever you like – 1%, 2%, etc.

How to Make a Chocolate Chip Cookie Cookie Cake

This cookie cake masterpiece consists of two main parts. The first is the homemade chocolate frosting. Both aspects come together in a snap, and before you know it, you’ll have a beautifully decorated cookie cake to devour!

Make the Cookie Cake

Preheat the Oven to 350°F:Place a sheet parchment paper on the bottom of a springform saucepan and lock it in place. Use non-stick baking spray to grease the sides of your springform pan.

Mix the butter and sugar together:Mix butter, brown sugar, and powdered sugar in a large bowl until lightened and fluffy.

Mix the rest of the ingredients:Mix together egg, vanilla extracts, baking soda, and salt. Mix in cornstarch and flour until well combined. Fold in the chocolate chips.

Place the Dough in the PanPlace the cookie dough in a baking pan. I like to sprinkle some chocolate chips on top, and press them into the dough for a prettier appearance.

Bake:Bake the cookie cake on the center rack in your oven for 21-23 minutes. This cookie cake shouldn’t be over-baked. Once the edges have turned golden and the center has set, take the cookie cake out of the oven. To prevent browning of the edges, foil can be used to cover the edges if they are not cooking fast enough.

Baked chocolate chip cookie cake.

Let’s Be CoolAllow the cookie to cool on the counter. Transfer the cookie to your serving platter and decorate with frosting if you wish.

Frosting:

Combine butter with cocoa powderUse a stand mixer, hand mixer, or a handheld mixer to beat butter and cocoa powder together until smooth in the bowl. You will add the powdered sugar in two more additions. Beat until smooth each time and scrape the bowl as necessary.

Add Milk:Slowly beat in milk one tablespoon at time until you have the frosting you desire. Frosting should become light and fluffy, and spreadable easily. Frost the cookies as you like!

Baked cookie with chocolate buttercream and sprinkles.

Variation Ideas

Do you feel the need to make it more interesting? Understood! These are just a few of the variations you can make with this cookie-cake:

  • Frosting:My personal favorite frosting is chocolate buttercream. But you could also use vanilla buttercream.
  • Sprinkles This is the best part! You can use rainbow sprinkles or chocolate sprinkles to make Christmas-themed sprinkles.
  • For the Chocolate Chips:As I mentioned, you can make milk chocolate chips or even chocolate chunks.
  • Ice cream is also available Because why not… you wouldn’t want to be responsible for breaking up the fabulous duo that is cake and ice cream!
Slice of chocolate chip cookie cake on a plate.

How to store leftovers

If you do not want to frost your chocolate-chip cookie cake, it can be kept at room temperature in an open container for 2 to 3 days. If you do add frosting, I recommend keeping it in the refrigerator for the same time.

Can I Freeze This?

Yes! This cookie cake can be frozen in an airtight container for up to 2 months. You can freeze it in individual pieces so you can grab one slice as you need them.

Big chocolate chip cookie with chocolate buttercream frosting.

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