Welcome to the world of indulgence with this delightful Chocolate Chip Cookie Cake! Perfect for celebrations or just satisfying your sweet tooth, this cake combines the beloved cookie flavor with a rich, creamy buttercream.
Baking Tips
Make sure your butter is at room temperature for that fluffy buttercream texture! This part’s so satisfying when you see it come together.
Why You’ll Love It
With its gooey center and sweet toppings, this cookie cake is sure to become a favorite. Trust me, you’ll love it!
Ingredients
- For the chocolate chip cookie base:
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- For the buttercream:
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Instructions
- For the cookie base:
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Step 1- Mix the sugars: Place sugars in a medium bowl. Set aside.
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Step 2- Melt the butter: Add the butter to a small saucepan set over medium-low heat, swirling occasionally until melted. Alternatively, place the butter in a microwave-safe bowl and microwave in 30-second bursts, stirring between bursts, until melted. Add hot butter to the sugars and stir to combine. Set aside to cool until just warm.
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Step 3- Combine wet ingredients: Stir in the eggs, egg yolk, milk, and vanilla until well combined. Using a spatula, gradually mix 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, up to 72 hours.
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Step 4- Preheat the oven: When ready to bake, preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray.
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Step 5- Bake the cookie cake: Press the cookie dough into the bottom of the prepared pan. Bake for 30 minutes for a gooey center or 35 to 40 minutes to cook completely. Place the pan on a cooling rack and allow the cookie cake to cool completely before removing from the pan and frosting.
- For the buttercream:
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Step 6- Make 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.
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Step 7- Frost the cake: 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.
Nutrition
- Calories: 350, Fat: 20g, Carbs: 44g, Protein: 3g
Cooking techniques
Baking
Ensure to bake the cake until the desired gooeyness is achieved. The baking time can be adjusted based on personal preference!
Variations or substitutions
Flavor Variations
Try adding different types of chocolate chips or nuts for a unique twist!
Storage tips
Storage Tips
Store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days. Let it sit at room temperature before serving for the best texture.
Notes
For a nut-free version, simply omit any nuts from the cookie dough.
