This chocolate chip cookie cake is a giant chocolate chip cookie that's soft, chewy and filled with chocolate chips. It's perfect for birthdays with frosting around the edges, or tastes delicious warm from the oven with a scoop of ice cream.
¾cupunsalted buttersoftened to room temperature, not melted
½cupbrown sugarlight or dark
1largeegg yolk discard the egg white
For the Chocolate Buttercream
⅓cupunsalted buttersoftened to room temperature
3tablespoons cocoa powder
1 - 1 ½cupspowdered sugar
1-2tablespoonsheavy cream or milk
Preheat the oven to 350F (180C or 160C fan-forced) degrees.
Lightly grease the bottom and sides of a 9-inch springform pan. Line the bottom with a round of parchment paper. Or lightly grease a 9-inch pie plate.
In a large bowl whisk together the flour, baking soda, and salt.
In a separate large bowl beat together the butter and sugars on medium speed until light and fluffy - about 2 minutes.
Beat in the egg, egg yolk and vanilla extract.
With the mixer on a low speed, beat in the flour mixture about ½ at a time until combined.
Turn off the mixer and stir in the chocolate chips.
Spoon the mixture into your prepared pan and spread the dough into an even layer. If you're using a springform pan, the parchment paper may slide around a bit.
Bake for about 25-30 minutes until the top looks set. If the top starts to get too brown before the cake is done, tent a piece of aluminium foil and place it over the top.
Remove from the oven. Cool the cake in the pan on a wire rack.
Once the cookie cake is fully cooled, make the frosting.
In a medium bowl beat the butter until fluffy.
Mix in the cocoa powder and salt with the mixer on a low speed.
Then beat in the powdered sugar about ½ cup at a time, alternating with 1 tablespoon of milk/cream until the right sweetness level is reached.
Transfer the frosting to a piping bag (I used a Wilton 1M tip).
If using a springform pan, unclamp the outer ring of the pan. Optionally, remove the cookie cake from the base of the pan and place on a serving plate.
Pipe the outer edges of the cake with frosting. Slice with a thin, sharp knife.
Eggs: You'll need 2 eggs for this recipe. You'll use 1 whole egg and just the egg yolk from the second egg. Do not use 2 full eggs.
Storage: Cookie cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 7. Unfrosted cookie cake can be wrapped tightly and frozen for up to 2 months. Thaw in the fridge.
Nutrition: Nutrition information is an estimate only and based on 1 piece of cookie cake with frosting. It assumes that all the frosting is used and the cookie cake is sliced into 10 equal pieces.
Previous Recipe: As mentioned, I've updated this recipe since it was firs posted. If you'd like to make the original recipe, the ingredients are listed below. Follow the recipe steps the same as above, whisking the pudding mix in with the flour, baking soda and salt in step 2.
1 ⅔ cup all-purpose flour , spooned and leveled
¼ cup instant vanilla pudding mix , not cook n' serve
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter , softened to room temperature