A tender, chewy cookie cake complete of chocolate chips and crowned with a chocolate buttercream frosting. This Chocolate Chip Cookie Cake is the best dessert for any occasion!
course Dessert
cuisine American
key-word chocolate chip cookie cake
Prep Time 35 mins
prepare dinner Time 25 minutes
universal Time 1 hour
Yields 8 slices
materials
For the cookie cake:
2 cups (250 grams) all-purpose flour, spooned & leveled
1/2 of teaspoon baking soda
three/four teaspoon salt
3/four cup (one hundred seventy grams) unsalted butter, softened to room temperature
three/four cup (150 grams) mild brown sugar
1/4 cup (50 grams) granulated sugar
1 huge egg room temperature
1 large egg yolk room temperature
1 teaspoon natural vanilla extract
1 cup (one hundred eighty grams) semi-sweet chocolate chips
For the chocolate buttercream frosting:
half of cup (a hundred and fifteen grams) unsalted butter, softened to room temperature
1 and half cups (a hundred and 80 grams) powdered sugar
1/four cup (21 grams) unsweetened cocoa powder
1-2 tablespoons (15-30 ml) heavy cream
half of teaspoon pure vanilla extract
tiny pinch of salt
commands
To make the chocolate chip cookie cake:
Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray and set apart.
In a huge mixing bowl, whisk collectively the flour, baking soda, and salt. Set apart.
inside the bowl of a stand mixer equipped with the paddle attachment, or in a large mixing bowl the usage of an electric powered powered mixer, cream collectively the butter, brown sugar, and granulated sugar for 1-2 minutes till nicely blended. upload the egg, egg yolk, and vanilla extract and blend till certainly blended.
Slowly mix in the dry substances and maintain mixing till sincerely combined, ensuring to save you and scrape down the rims of the bowl as needed. Then gently combination in the chocolate chips.
Scoop the cookie dough into the prepared springform pan and unfold it out into one even layer.
Bake at 350°F for 25-30 minutes (test at 20 mins in case your oven runs a piece warm) or until the pinnacle of the cookie cake is about and gently browned. cover loosely with foil if had to save you extra browning on top of the cookie cake.
put off from the oven and allow to cool definitely in advance than eliminating from the pan.
To make the chocolate buttercream frosting:
in the bowl of a stand mixer equipped with the paddle attachment, or in a big mixing bowl the use of an electric powered mixer, beat the butter on medium pace for 1-2 minutes or till smooth.
add the powdered sugar, scrape down the sides of the bowl, then add the cocoa powder and blend till truely combined.
add the heavy whipping cream, vanilla extract, and salt and mix on medium speed until surely combined, making sure to scrape down the edges of the bowl as needed.
Pipe the frosting on the cooled cookie cake.
Recipe Notes
Prep time does no longer consist of cooling time.
save leftover cookie cake in an hermetic subject at room temperature or within the fridge for as much as 4 days.
