Chocolate Chip Cookie Cake Recipe with Buttercream Frosting
Indulge in the ultimate crowd-pleaser with this homemade Chocolate Chip Cookie Cake, perfectly chewy and bursting with rich, melty chocolate chips. Topped with a luxuriously smooth and sweet buttercream frosting, this dessert takes the classic cookie experience to an entirely new level of celebration. It's an effortlessly impressive treat that's ideal for birthdays, gatherings, or simply elevating an ordinary day into something special.
Prep Time
35 minutes
Cook Time
20-25 minutes
Total Time
Approximately 1 hour 30 minutes (including cooling time)
Servings
8-10 generous slices
Keywords
Why This Recipe Delivers
- A delightful twist on a classic, offering the best of both cookies and cake in one impressive dessert.
- Achieves a perfectly chewy texture with rich, melty semi-sweet chocolate chips in every indulgent bite.
- Topped with a silky, homemade buttercream frosting that's irresistibly smooth and adds a luxurious touch.
- An impressive dessert centerpiece that is surprisingly simple and straightforward to prepare, even for novice bakers.
- Ideal for celebrations, potlucks, birthdays, or any occasion where a generous, shareable sweet treat is desired.
Ingredients
- 270g (2 1/4 cups) all-purpose flour
- 2.5 ml (1/2 teaspoon) baking soda
- 2.5 ml (1/2 teaspoon) fine sea salt
- 170g (3/4 cup) unsalted butter, melted
- 200g (1 cup) packed light brown sugar
- 100g (1/2 cup) granulated sugar
- 2 large eggs, at room temperature
- 10 ml (2 teaspoons) pure vanilla extract
- 340g (2 cups) semi-sweet chocolate chips (or a mix of milk and dark chocolate)
- Optional: A pinch of flaky sea salt for sprinkling
- For the Buttercream Frosting:
- 226g (1 cup or 2 sticks) unsalted butter, softened
- 480g (4 cups) powdered sugar (confectioners' sugar), sifted
- 60 ml (1/4 cup) heavy cream (or whole milk), cold
- 10 ml (2 teaspoons) pure vanilla extract
- 1.25 ml (1/4 teaspoon) fine sea salt
Instructions
- Preheat your oven to 175°C (350°F). Lightly grease a 23 cm (9-inch) round cake pan or springform pan, then line the bottom with parchment paper for easy removal. This ensures the cake will release cleanly from the pan.
- In a medium-sized bowl, thoroughly whisk together the all-purpose flour, baking soda, and fine sea salt. Whisking ensures these dry ingredients are evenly distributed, which is crucial for uniform leavening and seasoning. Set aside.
- In a large mixing bowl, combine the melted unsalted butter with the packed light brown sugar and granulated sugar. Whisk until the mixture is smooth and well-integrated. Melting the butter creates a chewier cookie cake texture.
- Add the large eggs one at a time, mixing well after each addition, then stir in the pure vanilla extract until fully incorporated. Ensure each egg is fully combined before adding the next to create an emulsified mixture.
- Gradually add the dry ingredients from the medium bowl into the wet ingredients, stirring gently with a rubber spatula until just combined. Be careful not to overmix the dough, as this can develop the gluten too much, resulting in a tough cookie cake.
- Fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough. Use a gentle hand to prevent crushing the chocolate chips.
- Evenly spread the cookie dough into the prepared cake pan, using a spatula or the back of a spoon to create a smooth surface. Pressing gently ensures an even bake.
- Bake for 20-25 minutes, or until the edges are golden brown and the center appears set but still slightly soft. A slight wobble in the center is desirable for a perfectly chewy and moist cookie cake, as it will continue to cook as it cools.
- Allow the cookie cake to cool in the pan on a wire rack for approximately 15 minutes before carefully inverting it onto the wire rack to cool completely. This prevents it from cracking or sticking. If desired, sprinkle a pinch of flaky sea salt on top while it's still warm for an enhanced flavor profile that balances the sweetness.
- While the cookie cake cools, prepare the buttercream frosting. In a large bowl, using an electric mixer, beat the softened unsalted butter on medium speed until creamy and light, about 2-3 minutes. This aerates the butter, creating a light base for the frosting.
- Gradually add the sifted powdered sugar to the butter, one cup at a time, mixing on low speed until combined, then increasing to medium-high until smooth after each addition. Sifting prevents lumps and ensures a silky texture.
- Pour in the heavy cream (or whole milk), pure vanilla extract, and fine sea salt. Continue to beat on medium-high speed for another 2-3 minutes until the frosting is light, fluffy, and smooth. The salt helps to balance the sweetness of the frosting.
- Thirteenth Step: Once the cookie cake is completely cool to the touch, spread the buttercream frosting evenly over the top. You can use an offset spatula for a smooth finish or pipe it for a decorative touch. Ensure the cake is fully cool to prevent the frosting from melting.
- Fourteenth Step: Cut into 8-10 slices using a sharp knife. Serve immediately and enjoy this delightful, celebratory treat that combines the best of a cookie and a cake.
Tools You’ll Need
- 23 cm (9-inch) round cake pan or springform pan
- Parchment paper
- Mixing bowls (medium and large)
- Whisk
- Rubber spatula
- Electric mixer (handheld or stand mixer with paddle attachment)
- Wire cooling rack
- Measuring cups and spoons
- Sifter (for powdered sugar)
- Offset spatula (for frosting)
Essential Success Tips
- Do not overmix the cookie dough once the flour is added; this can overdevelop gluten, resulting in a tough cookie cake. Mix only until the flour streaks disappear.
- Ensure your butter for the frosting is truly softened, not melted, for the best creamy consistency. For the cookie cake, however, melted butter is crucial for achieving that signature chewy texture.
- Bake until the edges are golden and the center appears set but still looks slightly underdone. The cookie cake will continue to cook slightly as it cools, ensuring a perfectly soft and chewy interior.
- Allow the cookie cake to cool completely before frosting. If you apply the buttercream while the cake is even slightly warm, it will melt and create a messy result.
- Sifting the powdered sugar for the frosting is a critical step for a smooth, lump-free texture. Do not skip this for the best buttercream.
Professional Cooking Secrets
- For an intensified nutty flavor in your cookie cake, brown a portion (about half) of your unsalted butter. Allow the browned butter to cool slightly before combining it with the sugars to prevent cooking the eggs prematurely.
- To achieve an exceptionally chewy texture, ensure you use a higher ratio of brown sugar to granulated sugar. The molasses in brown sugar adds moisture and contributes significantly to a softer, chewier crumb.
- Experiment with different types of chocolate chips or chopped chocolate bars, such as dark chocolate, milk chocolate, or even white chocolate chunks, to customize the flavor profile and create dynamic chocolate notes.
Notes
- Storage: Store the frosted cookie cake at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.
- Make-Ahead: The cookie cake can be baked a day in advance and stored unfrosted at room temperature. The buttercream frosting can also be made a day ahead, stored in an airtight container in the refrigerator, then re-whipped for a minute or two before frosting.
- Variations: For added crunch and flavor, incorporate a handful of chopped nuts like pecans or walnuts into the dough along with the chocolate chips. For an extra decadent finish, drizzle with melted caramel or chocolate sauce just before serving.
Frequently Asked Questions
Can I make this cookie cake ahead of time?
Yes, the cookie cake can be baked a day in advance and stored unfrosted at room temperature. For optimal freshness and appearance, prepare the buttercream frosting and frost the cake just before serving. The frosting can also be made a day ahead and refrigerated, then re-whipped briefly to restore its fluffy texture.
Why is my cookie cake dry or crumbly?
A dry or crumbly cookie cake is typically a sign of overbaking. Keep a close watch on the baking time and aim for edges that are golden and a center that looks set but still slightly soft. Additionally, ensure you measure your flour accurately and avoid overmixing the dough once the flour is added, as both can lead to a tougher, drier result.
Can I freeze this cookie cake?
Yes, you can freeze the unfrosted cookie cake for up to 2-3 months. Wrap it tightly in plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. Thaw the frozen cookie cake overnight in the refrigerator, then bring it to room temperature before frosting and serving.
Nutrition Facts (Per Serving)
Approximately 400-450 calories per slice (based on 8-10 slices with frosting), with around 20-25g fat, 50-55g carbohydrates, and 4-5g protein. Actual values may vary based on specific ingredients, brand choices, and precise portion sizes.
Allergy Information
Contains wheat (flour), dairy (butter, heavy cream), and eggs. Always check chocolate chip labels for potential soy or nut cross-contamination, as manufacturing processes vary. For a gluten-free version, substitute all-purpose flour with a certified gluten-free baking blend that contains xanthan gum.
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