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Chocolate Chip Cookie Cake with Chocolate Buttercream Recipe

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This Chocolate Chip Cookie Cake recipe combines the best of a classic chocolate chip cookie with the indulgence of a frosted cake. Baked in a pie plate and decorated with a rich chocolate buttercream frosting, this dessert is perfect for celebrations or any day you want a delicious treat. The cookie base is soft and chewy with plenty of semi-sweet chocolate chips, while the smooth cocoa-infused buttercream adds a decadent finishing touch.

Ingredients

Cookie Cake

  • 12 tablespoons unsalted butter, softened
  • 1 cup brown sugar, packed (light brown sugar recommended)
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips, divided

Chocolate Buttercream Frosting

  • 6 tablespoons unsalted butter, softened
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream (adjust as needed for consistency)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Spray a 9-inch pie plate with nonstick cooking spray and set aside to prepare your cookie dough.
  2. Cream Butter and Sugars: In a mixing bowl, cream together the 12 tablespoons of softened unsalted butter, brown sugar, and granulated sugar on medium speed until the mixture becomes smooth and creamy, about 2 minutes. Scrape down the bowl sides as needed.
  3. Add Eggs and Vanilla: Add the large egg, egg yolk, and 2 teaspoons vanilla extract to the creamed mixture and beat until fully combined.
  4. Mix Dry Ingredients and Chocolate Chips: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in 1 cup of the semi-sweet chocolate chips.
  5. Shape Dough in Pie Plate: Transfer the cookie dough to the prepared pie plate. Press the dough evenly into the plate. Sprinkle the remaining 1/2 cup of chocolate chips over the top, pressing them slightly into the dough.
  6. Bake: Bake the cookie cake in the preheated oven for 22-26 minutes, or until the edges are golden brown and set, and the center is golden and no longer glossy.
  7. Cool: Remove the cookie cake from the oven and allow it to cool completely on a wire rack before frosting.
  8. Make Chocolate Buttercream: In a bowl, beat 6 tablespoons softened butter with cocoa powder, powdered sugar, vanilla extract, and milk until the frosting is smooth and creamy. Add more milk if necessary to reach desired piping consistency.
  9. Pipe Frosting: Fill a piping bag with the chocolate buttercream frosting. Once the cookie cake has cooled, pipe decorative frosting around the perimeter of the cookie cake.
  10. Add Finishing Touches: Optionally, decorate the frosted edge with sprinkles or other decorations of your choice to enhance presentation.

Notes

  • Ensure the butter and egg are at room temperature for the best texture.
  • Do not overmix the dough once dry ingredients are added to avoid a tough cookie.
  • Cooling the cookie cake completely before frosting is essential to prevent melting the buttercream.
  • Use a pie plate or similar round baking dish for best shape and thickness.
  • You can substitute milk with heavy cream in the frosting for a richer taste.

Find it online: https://bitezly.com/chocolate-chip-cookie-cake-with-chocolate-buttercream-recipe/