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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!)!
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.
USE A SPRINGFORM PAN FOR COOKIE CAKE
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
- 2 and 1/4 cup all-purpose flour be sure to measure properly
- 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
- 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.
- For more buttercream troubleshooting tips, see my book, The Home Baker's Guide to Basic Buttercream.
- 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.
Looooooove sprinkles? Check out some more of these celebratory treats!