Description
A delicious and easy-to-make Chocolate Chip Cookie Cake featuring a soft and chewy texture loaded with semi-sweet chocolate chunks, perfect for celebrations or everyday treats. This recipe includes tips for frosting and decorating to make your cookie cake both tasty and visually appealing.
Ingredients
Dry Ingredients
- 1 1/3 cup all-purpose flour
- ¾ cup light brown sugar, packed
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Wet Ingredients
- ½ cup melted butter
- 1 large egg
- 2 teaspoons vanilla extract
Chocolate
- ¾ cup semi-sweet chocolate chips, divided (½ cup chopped, ¼ cup whole)
Optional Toppings
- Chocolate frosting
- Vanilla frosting
- Sprinkles
- Mini M&Ms
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and place an oven rack in the center position. Set out a 12-inch rimmed pizza pan for baking.
- Chop Chocolate Chips: Measure ½ cup of the semi-sweet chocolate chips onto a cutting board and chop them into smaller pieces to ensure even distribution throughout the dough. Keep the remaining ¼ cup of chips whole for topping.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, cornstarch, salt, baking powder, and baking soda until well combined and free of clumps.
- Mix Wet Ingredients into Dough: Stir in the melted butter, egg, and vanilla extract to the dry mixture. Mix thoroughly until the dough becomes very smooth and uniform. Then fold in the chopped chocolate chips evenly.
- Shape the Cookie Cake: Transfer the dough onto the prepared pizza pan. Use your hands to press and spread the dough evenly across the pan’s surface, creating a smooth and uniform round cookie that fills the pan. Sprinkle the remaining ¼ cup whole chocolate chips on top, pressing them gently into the surface. Use a rubber spatula to smooth the edges for an even shape.
- Bake: Bake the cookie cake in the preheated oven for 9-11 minutes. Watch for the edges to just turn golden while the center should look slightly underbaked for optimal softness. Be careful not to overbake.
- Cool the Cookie: Remove from the oven and allow the cookie cake to cool completely in the pan before moving to the next step or serving.
- Transfer (Optional): If desired, carefully use a large metal spatula to lift and transfer the cooled cookie cake from the pizza pan to a serving platter or cutting board.
- Decorate with Frosting: Fill a piping bag fitted with a star tip with your choice of chocolate or vanilla frosting. Pipe ½ to 1-inch stars around the edge of the cookie for decoration. Sprinkle with candy sprinkles, jimmies, or mini M&Ms over the frosting. Allow the frosting to set before wrapping or serving.
Notes
- You can use either store-bought or homemade frosting. For homemade frosting, see these easy recipes:
Chocolate Frosting – Mix 1 ½ cups powdered sugar, ¼ cup cocoa powder, 6 tablespoons softened butter, 2 tablespoons milk, and a pinch of salt. Beat until smooth and fluffy.
Vanilla Frosting – Mix 1 ½ cups powdered sugar, 5 tablespoons softened butter, 5 teaspoons milk, 1 teaspoon vanilla extract, and a pinch of salt. Beat until smooth and fluffy. - To store the cookie cake, let the frosting set completely before wrapping in plastic wrap and keep at room temperature for up to 3 days.
- To freeze, cool the unfrosted cookie cake completely, wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before applying frosting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
