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September 26, 2015

Chocolate Chip Cookie Cake with Chocolate Fudge Frosting

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Chocolate Chip Cookie Cake with Chocolate Fudge Frosting: The best way to eat a chocolate chip cookie! Soft in the center, chewy on the edges, and the perfect canvas for decorating for your celebration!

Chocolate Chip Cookie Cake with Chocolate Fudge Frosting: The best way to eat a chocolate chip cookie! Soft in the center, chewy on the edges, and the perfect canvas for decorating for your celebration!

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!)!

Chocolate Chip Cookie Cake with Chocolate Fudge Frosting: The best way to eat a chocolate chip cookie! Soft in the center, chewy on the edges, and the perfect canvas for decorating for your celebration!

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!

Chocolate Chip Cookie Cake with Chocolate Fudge Frosting: The best way to eat a chocolate chip cookie! Soft in the center, chewy on the edges, and the perfect canvas for decorating for your celebration!

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.

Chocolate Chip Cookie Cake with Chocolate Fudge Frosting: The best way to eat a chocolate chip cookie! Soft in the center, chewy on the edges, and the perfect canvas for decorating for your celebration!

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.

Chocolate Chip Cookie Cake with Chocolate Fudge Frosting: The best way to eat a chocolate chip cookie! Soft in the center, chewy on the edges, and the perfect canvas for decorating for your celebration!

SO! Grab yourself some chocolate chips, a hefty dose of sprinkles, and get to making a chocolate chip cookie cake today!

 Chocolate Chip Cookie Cake with Chocolate Fudge Frosting: The best way to eat a chocolate chip cookie! Soft in the center, chewy on the edges, and the perfect canvas for decorating for your celebration!

The newly 30 year old behind this blog insists.

Chocolate Chip Cookie Cake with Chocolate Fudge Frosting: The best way to eat a chocolate chip cookie! Soft in the center, chewy on the edges, and the perfect canvas for decorating for your celebration!
Print Recipe

Chocolate Chip Cookie Cake with Chocolate Fudge Frosting

The best way to eat a chocolate chip cookie! Soft in the center, chewy on the edges, and the perfect canvas for decorating for your celebration!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 1 9" cookie cake

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

*Alternatively, you may use a 9" pie plate or a 8" or 9" round or square baking pan.

Fresh April Sprinkles: Premium sprinkle blends for all occasions

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Filed Under: #lynnsfavs, BlogHer, Cakes, Chocolate Chip, Cookies, Frostings & Icings, Sprinkles Tagged With: brown sugar, chocolate chips, cornstarch, heavy cream, milk chocolate chips, powdered sugar, semi-sweet chocolate chips, sprinkles, unsweetened baking chocolate

Reader Interactions

Comments

  1. Leah @ Grain Changer says

    September 26, 2015 at 9:48 AM

    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

    Reply
    • Lynn says

      September 26, 2015 at 10:29 AM

      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.

      Reply
  2. Jess @ Sweetest Menu says

    September 26, 2015 at 11:57 PM

    Happy Birthday Lynn! Am LOVING this celebratory cookie – I am ALL about the cookie cakes! 😉

    Reply
    • Lynn says

      September 27, 2015 at 8:22 AM

      Thanks so much, Jess!

      Reply
  3. Amy says

    September 27, 2015 at 6:56 AM

    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!

    Reply
    • Lynn says

      September 27, 2015 at 8:23 AM

      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 😉

      Reply
  4. Tracy says

    September 27, 2015 at 1:00 PM

    Well that settles it – this is what I’m making as a treat for my husband’s office this week! Happy birthday, again! 😉

    Reply
    • Lynn says

      September 27, 2015 at 1:20 PM

      Thanks so much, Tracy! Enjoy!

      Reply
  5. Jess @ whatjessicabakednext says

    September 28, 2015 at 5:54 PM

    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!

    Reply
    • Lynn says

      September 29, 2015 at 8:17 AM

      Thank you so much, Jess! I loveeeeeed this cookie cake! And yes– I had a wonderful birthday 🙂

      Reply
  6. Trisha @ Home Sweet Homemade says

    September 29, 2015 at 12:37 PM

    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!

    Reply
  7. Riya says

    February 25, 2016 at 1:12 AM

    I just discovered your blog and I already know it’s going to be one of my favourites.

    Reply
    • Lynn says

      February 25, 2016 at 7:55 AM

      Thank you so much, Riya! I hope to see you around here more often 🙂

      Reply
  8. Jen says

    June 25, 2016 at 2:15 PM

    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!

    Reply
    • Lynn says

      June 25, 2016 at 6:16 PM

      Hi, Jen! It might be, but I would make at least 1 and 1/2 batches of the frosting to be sure.

      Reply
      • Jen says

        June 25, 2016 at 7:35 PM

        Great! Thanks!

        Reply
  9. Rebecca Boyce says

    January 9, 2017 at 5:45 AM

    Hello! You mentioned, “Undecorated cookie cake may be frozen, up to 2 months.” How exactly do you prepare the large baked cookie to freeze?

    Reply
    • Lynn says

      January 11, 2017 at 11:13 AM

      Hi, Rebecca– wrapped tightly in plastic wrap and then in foil or in a zip-top bag should be fine!

      Reply
      • Rebecca Boyce says

        January 11, 2017 at 1:04 PM

        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!!

        Reply
        • Lynn says

          January 16, 2017 at 10:33 AM

          So glad it worked out for you, Rebecca! Thanks for reporting back.

          Reply
  10. 404momi says

    February 14, 2017 at 6:49 PM

    I made a cake today using your recipe and it turned out absolutely delicious!

    Reply
    • Lynn says

      February 17, 2017 at 7:32 PM

      I’m so glad! Thanks for letting me know!

      Reply
  11. Katie says

    June 15, 2017 at 10:25 PM

    This looks beautiful!!! This came out perfect for me. I love your blog soooo much!!

    Reply
    • Lynn says

      June 19, 2017 at 9:14 AM

      Thanks so much, Katie!

      Reply
  12. Jaina says

    September 16, 2017 at 5:33 PM

    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!

    Reply
    • Lynn says

      September 20, 2017 at 8:04 PM

      Thank you, Jaina! Check back next week for a peanut butter version! Thanks for letting me know 🙂

      Reply
  13. Taylor says

    September 22, 2017 at 11:29 AM

    Love this! How many people does this feed?

    Reply
    • Lynn says

      September 23, 2017 at 9:03 AM

      About 10-12 servings!

      Reply
  14. Natalie says

    February 1, 2018 at 3:58 PM

    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!

    Reply
    • Lynn says

      February 3, 2018 at 6:59 AM

      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.

      Reply

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