Cookie lovers rejoice with this celebration chocolate chip cookie cake – soft, chewy and rich in the middle, slightly crispy on the edges. Loaded with dark chocolate chips and decorated with a delicate chocolate espresso buttercream.
This one needs no introduction, I mean, who could say no to an XXXL chocolate chip cookie?! I strongly believe that everyone, at some point in their life, should consume a cookie cake.
This Chocolate Chip Cookie Cake can be made as basic or fancy as you like. Get creative with decorations for a special occasion or enjoy it as it is for a decadent tea-time snack/dessert. There should never be a need for a reason to bake this moist and chewy chocolate chip cookie cake! What I love about this Chocolate chip cookie cake is how quickly it comes together and how certain you will be to please any crowd with this treat.
Baking this Chocolate Chip Cookie Cake to Perfection:
Let me keep this short and sweet for you. This chocolate chip cookie cake calls for your basic chocolate chip cookie ingredients: flour, butter, sugar, eggs, vanilla etc. You know the drill. The success of this recipe relies on:
- Room temperature butter: I am a big advocate for room temperature butter. This allows the creaming process of the butter and sugars to be a LOT easier not to forget to mention, even distribution of butter and sugar through the cookie dough. You can use either salted/unsalted butter here. I prefer to use salted butter because it not only enhances but also balances the sweetness in the chocolate chip cookie cake.
- White and brown sugar: brown sugar contains molasses which contributes to the chewiness of a cookie (adding moisture to the dough). White chocolate makes cookies more brown (through caramelization) and crunchy (absorbs moisture in the dough). Combining the two gives us the crunchy edges + chewy/gooey centre we love in a great cookie!
- Cornstarch: a teaspoon of cornstarch is the secret to a thick and slightly fluffy texture to the chocolate chip cookie cake. More volume = more cookie. Yes please.
- Extra egg yolk: adding an extra yolk to the cookie dough increases the chewy texture of the cookie – mmmm!
- Springform pan: I highly recommend using a springform pan in order to easily remove the cookie cake from the pan once it’s baked. This recipe calls for an 8″ springform pan, if you have a 9″ springform pan – this will work too. The baking time may reduce so you will need to watch that cookie like a hawk!
Baking it a little different:
- Chocolate chips: I prefer using dark chocolate chips (minimum 60% Cocoa). You can substitute this with milk chocolate, a combination of dark & milk chocolate chips, M&ms, nuts or roughly chopped chocolate. Get creative, this is your cake!
- Frosting: This recipe uses a chocolate espresso buttercream for decoration. This can be substituted with your own favourite buttercream recipe OR be enjoyed without any frosting. Some of my favourite buttercream recipes are by Sally’s Baking Addiction and Preppy Kitchen.
- Gluten Free: substitute an equal amount of gluten-free flour for the regular AP flour for a gluten-free Chocolate chip cookie cake.
If you enjoyed this recipe, take a look at my other cookie recipes:
Cafe Style Chocolate Chunk Cookies
Soft and Chewy Rainbow Chocolate Chip Cookies
Celebration Chocolate Chip Cookie Cake
Course: DessertDifficulty: Easy8-10
slices20
minutes25
minutes1
hour30
minutesCookie lovers rejoice with this celebration chocolate chip cookie cake – soft, chewy and rich in the middle, slightly crispy on the edges. Loaded with dark chocolate chips and decorated with a delicate chocolate espresso buttercream.
Ingredients
2/3 Cup (130g) Brown Sugar
1/4 Cup (50g) White Sugar
3/4 Cup (170g) Room temperature butter (salted/unsalted)
1 large Egg
1 Egg Yolk
2 Teaspoon Vanilla
2 Cups All-purpose flour
1 Teaspoon Cornstarch
1 Teaspoon Baking soda
1/2 Teaspoon Salt (omit if using salted butter)
2 Cups Dark chocolate chips
- Chocolate Espresso Buttercream Frosting (Optional)
3/4 Cup (94g) Powdered Sugar/Icing Sugar
1/8 Cup Cocoa powder
3 Tablespoons Butter (room temperature)
1 Tablespoon Whole milk/Heavy Cream
1/4 Teaspoon Instant espresso. (Optional – this intensifies the chocolate flavour without adding an overpowering coffee flavour)
1/2 Teaspoon Pure vanilla extract
A pinch of salt (Omit if using salted butter)
Directions
- Preheat oven to 177C (157C Fan-forced). Grease and line an 8″ Springform pan.
- In a clean, dry bowl, mix together flour, cornstarch, salt, baking soda. Set aside.
- Cream together butter and sugars using a stand-mixer or electric hand mixer. Cream on medium-high speed for 2-3 minutes until smooth and creamy. Add egg and egg yolk, vanilla. Mix on medium high speed until well combined.
- With the mixer on low speed, gradually add dry ingredient mix into the wet ingredients until combined. Using a spatula, fold in the chocolate chips until evenly combined.
- Press the cookie dough into the prepared pan. Bake for 20-25 mins until the surface of the cookie cake is golden brown. Baking time may vary depending on your oven – keep a close eye around the 20 minute mark. If your oven runs hot and cookie surface is browning too quickly, you can use a sheet of aluminium foil loosely covering the pan to prevent further browning. A toothpick inserted into the centre of the baked cookie cake will come out clean.
- Transfer the cookie cake in the pan to a wire rack to cool completely before removing. Decorate with chocolate espresso buttercream frosting (recipe below).
- To make the chocolate espresso buttercream:
- Sift the icing sugar and cocoa powder into a bowl. In a separate bowl, beat the butter with an electric mixer on medium speed until light, smooth and creamy. About 2-3 minutes.
- Reduce the mixer speed to low. Add in half of the icing sugar and cocoa powder, all of the milk, vanilla and espresso powder. Beat till combined and add the remainder of the icing sugar and cocoa powder mixture. Beat for an additional 2 minutes until combined. If the frosting is too dry, add a splash of milk. If it is too runny, add more icing sugar.
Notes
- Gluten Free: This recipe can be made gluten-free by substituting an equal amount of GF flour for the all-purpose flour in the recipe.
- This cookie cake can be stored on the counter in an air tight container for up to 4-6 days.
- Cookie dough can be made-ahead and refrigerated up to 3 days before baking.
