Chocolate Chip Cookie Cake
A gigantic chocolate chip cookie cake perfect for birthdays or celebrations.
Servings: 16
Equipment
- kitchenaid mixer
- springform pan
- 8 inch round cake pan
- 9 inch round cake pans
- measuring cups and spoons
- spatula set
Ingredients
- 12 Tablespoons Butter (softened)
- 1 cup Brown Sugar
- 1/4 cup Sugar
- 1 Egg
- 1 Egg Yolk
- 2 teaspoons Vanilla
- 1 3/4 cup Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 1/2 cups Chocolate Chips
Chocolate Buttercream Frosting:
- 1/2 cup Butter softened
- 1/3 cup Cocoa Powder
- 1 3/4 cup Powdered Sugar
- 1-2 Tablespoons Cream or Milk
Vanilla Buttercream Frosting:
- 1/2 cup Butter softened
- 2 cups Powdered Sugar
- 1-2 Tablespoons Cream or Milk
- 2 teaspoons Vanilla
Instructions
- Preheat oven to 350 degrees. Spray 8 or 9-inch cake pan or springform pan with nonstick cooking spray.
- In a large mixing bowl, cream butter, brown sugar, and sugar for 3-4 minutes scraping the sides of the bowl often, until light and creamy.
- Add egg, egg yolk, and vanilla. Mix for 1 minute.
- Stir in flour, cornstarch, baking soda, and salt, just until combined. Stir in chocolate chips.
- Spread cookie dough into cake pan.
- Bake for 20-26 minutes, depending on the depth of the pan. If using a large, thin pizza pan, reduce baking time for 15-18 minutes. If the cookie is browning too much, cover with foil halfway through baking time.
- Check for doneness by inserting a toothpick in the center of the baking pan. Set aside to cool.
- Once it is cooled, run a knife along the sides of the baking pan. Invert onto flat, larger serving platter or plate. May use a heavy object, such as a rolling pin, to bang on the bottom of the pan, once it is inverted to help release the cookie from the pan.
- To make frosting: cream butter for 2 minutes. Add cocoa powder (if making chocolate frosting), powdered sugar, vanilla, and cream.
- Using a cake decorator set, frost the cooled cookie, according to preference.
- Cut into wedges to serve.
Notes
-- If you are doing a lot of decorating, I would suggest doubling the frosting recipe to ensure you have enough.
