TODAY! Today is the day! And because today is today, I’m keeping this super short and super sweet (and super fudgy and super chocolatey and of course suuuuuuper sprinkley!)!
Today is my 30th birthday! Some people freak at this milestone, but me? I’m welcoming it with open arms, an overwhelming optimism for the “best decade” of my life, and a big ol’ slice of chocolate chip cookie cake with extra sprinkles.
This recipe is so simple, it only needs a few sentences. My giant chocolate chip cookie is, you guessed it, almost identical to my classic chocolate chip cookie recipe. I just altered some amounts of certain ingredients and put it all in a springform pan. Why? Easiest cookie cake removal ever. Don’t have a springform pan? Get one OR you can use a pie plate, round cake pan, or square baking pan.
Also– my classic chocolate chip cookies require some chilling time. No chilling here! Since we aren’t worried about spreading, throw it into your springform pan right away. Cookie cake –> mouth time = way fast!
This chocolate fudge frosting? Even easier: unsweetened baking chocolate melted with butter, a little powdered sugar, some vanilla extract, and milk or cream. Easy as pie cookie cake frosting.
Oh, also… It’s absolutely uhhhhhhmazing. Best frosting I’ve ever made. Pure, unsweetened chocolate brings ALLLLL the chocolate game to this frosting. You won’t find any cocoa powder here! Cocoa powder makes gritty frosting. Smooooooth, fudgy chocolate is what you want in your chocolate frosting. It’ll change your life, I tell ya.
Pipe a border, spread it on with a spatula, go sans frosting and throw some ice cream on it– whatever your little heart desires. But if this is for a birthday… Don’t forget the sprinkles!! I beg of you.
SO! Grab yourself some chocolate chips, a hefty dose of sprinkles, and get to making a chocolate chip cookie cake today!
The newly 30 year old behind this blog insists.
Chocolate Chip Cookie Cake with Chocolate Fudge Frosting
Ingredients
COOKIE CAKE
- 2 and 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter melted
- 1 cup firmly packed brown sugar light or dark
- ¼ cup granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips I prefer ½ milk, ½ semi-sweet
CHOCOLATE FUDGE FROSTING
- 2 ounces unsweetened baking chocolate coarsely chopped
- 4 Tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3-4 Tablespoons milk or cream
- 2 cups powdered sugar
- pinch of salt
Instructions
COOKIE CAKE
- Preheat the oven to 350ºF. Spray a 9" springform pan with non-stick spray*. Set aside.
- In a large bowl, toss together the flour, cornstarch, baking soda, and salt. Set aside.
- In a medium size bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, egg yolk, and vanilla extract until completely combined.
- Pour the wet ingredients into the dry ingredients and stir until no flour clumps remain. Fold in the chocolate chips. Press the cookie dough evenly into the prepared pan. Bake for 23-25 minutes until edges begin to brown. You may cover the cake with foil to prevent browning, if preferred. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.
CHOCOLATE FUDGE FROSTING
- In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter. Allow to cool for 15 minutes.
- In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine cooled chocolate/butter mixture, vanilla extract, and milk or cream (starting with 3 Tablespoons). Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
- Remove cooled cookie cake from springform pan and place on serving platter. Fill a piping bag with the frosting and decorate the cookie cake. I like to use a Wilton 1M tip. If using, add sprinkles before frosting sets. Cookie cake remains fresh covered tightly at room temperature for up to 4 days. Undecorated cookie cake may be frozen, up to 2 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.
Notes
Looooooove sprinkles? Check out some more of these celebratory treats!
Happy, happy birthday Lynn!!!!! Can’t wait for this decade for you – I have a feeling it’s going to be THE BEST!!!! And BTW, I hear 30 is the new 20 😉 this cookie cake looks INCREDIBLE! What a perfect way to celebrate! And that chocolate frosting? O.M.G. <3 <3 <3
Thank you so much, Leah!! I’m all about 30 being the new 20– BRING IT!! 🙂 and yes, this frosting is my life right now. I would be lying if I said I didn’t have a swipe of it this morning. Twice. Ok… Three times.
Happy Birthday Lynn! Am LOVING this celebratory cookie – I am ALL about the cookie cakes! 😉
Thanks so much, Jess!
Throw all the sprinkles in the air!!! Today we just don’t care because the awesome Lynn is now a fabulous thirty year old! Happy birthday sweet lady! You know this cake has the giant cookie stamp of approval from my taste buds and I will be making one as soon as I get back from our holiday and into my kitchen again. A giant cookie cannot be ignored by this cookie monster for long!
I hope you had the best birthday. Thirty is going to ROCK!
Thank you so much, Amy! I hope it rocks too! It started off pretty well as yesterday turned out to be a gorgeous day outside PLUS Mr. Matty had a surprise party planned for me! Best birthday ever! We can celebrate again in a couple weeks 😉
Well that settles it – this is what I’m making as a treat for my husband’s office this week! Happy birthday, again! 😉
Thanks so much, Tracy! Enjoy!
Happy Birthday, Lynn! Hope you had a brilliant day! 😀 This cookie cake is seriously divine! Love the chocolate fudge frosting, and of course, all the sprinkles!
Thank you so much, Jess! I loveeeeeed this cookie cake! And yes– I had a wonderful birthday 🙂
Happy Birthday!!!!!!!!!!!!
My daughter has requested a cookie “cake” for her birthday every year since she could talk (she’s now 18)! Except ours is actually just a large decorated cookie. This one is more cake-ish, I think I will make this for her this year!
Pinned!
I just discovered your blog and I already know it’s going to be one of my favourites.
Thank you so much, Riya! I hope to see you around here more often 🙂
Hi! I am making two of the cookie cakes. Would one batch of the frosting be enough to cover the edges of both cakes? Thanks!
Hi, Jen! It might be, but I would make at least 1 and 1/2 batches of the frosting to be sure.
Great! Thanks!
Hello! You mentioned, “Undecorated cookie cake may be frozen, up to 2 months.” How exactly do you prepare the large baked cookie to freeze?
Hi, Rebecca– wrapped tightly in plastic wrap and then in foil or in a zip-top bag should be fine!
Ok, thanks for the freezer tip!
I made the cookie dough on Sunday, then panned and baked on Monday. I stored the dough in an airtight container. It worked out perfectly!
The flavor of the cookie cake as well as the chocolate icing was a HUGE hit!
I will definitely be making this again!!
So glad it worked out for you, Rebecca! Thanks for reporting back.
I made a cake today using your recipe and it turned out absolutely delicious!
I’m so glad! Thanks for letting me know!
This looks beautiful!!! This came out perfect for me. I love your blog soooo much!!
Thanks so much, Katie!
I’ve made this several times and it’s always a hit! Thanks for this classic recipe. I’m sure it will keep pleasing my children and husband for years to come!
Thank you, Jaina! Check back next week for a peanut butter version! Thanks for letting me know 🙂
Love this! How many people does this feed?
About 10-12 servings!
Hi! If I wanted to make a smaller batch, would you recommend making them in muffin tins or halving the recipe and baking in a smaller dish? Thanks! I can’t wait to make this for my daughter’s 3rd birthday! Chocolate chip cookies are her favorite!
Hey, Natalie! So great you want to make these for your daughter! If you’re wanting something smaller, I would suggest just making cookies or YES, halve the recipe and stick it in a 4″ or 6″ pan.