Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake

16 servings
If you’re the kind of person who chooses cookies over cake every time, this Chocolate Chip Cookie Cake is your dream dessert. It’s everything you love about classic chocolate chip cookies — soft, chewy, and packed with chips — but baked in one impressive round that’s perfect for decorating or adding candles. (We found a 12" round to be the perfect size for feeding a crowd and creating slices of an ideal thickness, though a 9" x 13" pan also works.) For an extra-polished look, finish the cookie cake with a piped border of swirled chocolate and vanilla frosting; it’s a simple touch that makes this cookie cake feel just as impressive as any sheet cake.  

Ingredients

  • dark brown sugar
    1 ⅓ c
  • granulated sugar
    ⅓ c
  • unsalted butter
    11 tbsp
  • egg
    1 large
  • egg yolks
    2 large
  • King Arthur Pure Vanilla Extract
    2 ½ tsp
  • King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
    1 ⅝ c
  • table salt
    1 ½ tsp
  • baking powder
    ¾ tsp
  • semisweet chocolate chips or Chiptastic Chocolate Chip Blend
    1 ⅓ c
  • unsalted butter

    at room temperature

    8 tbsp
  • table salt
    ⅛ tsp
  • confectioners' sugar

    sifted if lumpy

    2 ⅝ c
  • milk

    plus more

    4 ½ tsp
  • King Arthur Pure Vanilla Extract
    1 ¼ tsp
  • King Arthur Triple Cocoa Blend

    or your favorite unsweetened cocoa powder

    ¼ c
  • sprinkles

    for garnish; optional

Directions

  1. 1

    Preheat the oven to 350°F with the rack in the center position. Line a 12" round pan that’s at least 2" deep with parchment and lightly grease.

  2. 2

    To make the cookie cake: In a large bowl, combine the sugars and melted butter. Whisk gently to combine, then vigorously for 30 seconds. The mixture will become thicker and slightly lighten in color.

  3. 3

    Once combined, add the egg, egg yolks, and vanilla and whisk to combine.

  4. 4

    Add the flour, salt, and baking powder to the bowl and stir with a flexible spatula until almost combined. Add the chocolate chips to the bowl and stir until no flour streaks remain.

  5. 5

    Transfer the dough to the prepared pan and spread into an even layer.

  6. 6

    Bake the cookie cake for 22 to 26 minutes, or until it is evenly golden brown across the top and pulls away from the sides of the pan slightly.

  7. 7

    Remove from the oven and cool on a wire rack for 25 minutes before turning out onto a wire rack to cool completely (about 1 hour) while you make the frosting.

  8. 8

    To make the frosting: In the bowl of a stand mixer fitted with the flat beater attachment (or in a large bowl working with an electric hand mixer) beat together the butter and salt on medium-high speed until smooth.

  9. 9

    Reduce the mixer speed to low (or pause if you're working with an electric hand mixer) and add the confectioners’ sugar, 4 teaspoons (19g) of the milk, and the vanilla. Mix on low speed until the confectioners' sugar is incorporated, then increase the speed to medium-high and beat until fluffy. If the frosting seems thick or dry, add milk 1/2 teaspoon at a time until the frosting is soft and fluffy.

  10. 10

    Remove 3/4 cup (210g) of the frosting and place it in a small bowl. To the remaining frosting, add the cocoa powder and 1/2 teaspoon of the milk, then continue beating until evenly incorporated. (Add milk 1/4 teaspoon at a time, if needed, until the frosting is soft and fluffy.)

  11. 11

    Decorate the chocolate chip cookie cake as desired (see "tips," below for details on how to achieve the swirled two-tone effect); garnish with the sprinkles of your choice, if desired.

  12. 12

    Storage information: Store any leftover cookie cake, covered, at room temperature for up to 4 days; freeze for longer storage.

Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake

120 min16 servings340 cal

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About this Recipe

Indulge Your Cravings with the Ultimate Chocolate Chip Cookie Cake

For those who always reach for a chocolate chip cookie over a slice of cake, prepare to meet your new favorite dessert: the Chocolate Chip Cookie Cake! This spectacular creation combines everything you adore about classic, warm, chewy chocolate chip cookies into one grand, impressive round. It's truly the best of both worlds, making it a perfect center-piece for any celebration.

Crafted with a rich blend of dark brown sugar and buttery goodness, this cookie cake recipe yields a wonderfully soft and chewy texture, studded generously with your favorite semisweet chocolate chips. The hint of King Arthur Pure Vanilla Extract elevates the flavor, ensuring every bite is pure bliss. Whether it's a birthday, a 4th of July picnic, Christmas gathering, or just a weekend treat, this giant cookie is designed to feed a crowd, offering 16 satisfying servings from a 12-inch round.

Tips for the Perfect Cookie Cake

  • Perfectly Polished: For an extra-special touch, finish your cookie cake with a simple, piped border of swirled chocolate and vanilla frosting. It's an easy way to make it look just as elegant as any sheet cake, and don't forget the sprinkles for a festive flair!
  • Chocolate Choices: While semisweet chocolate chips are classic, feel free to experiment with different types of chocolate, like dark chocolate chips or even a mix of milk and white chocolate for varied flavor. Our Chiptastic Chocolate Chip Blend is another excellent choice.
  • Gluten-Free Option: Good news for those with dietary needs! This versatile recipe can be made gluten-free by simply substituting King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour, ensuring everyone can enjoy a slice of this deliciousness.

This Chocolate Chip Cookie Cake isn't just a dessert; it's an experience. Get ready to bake a memory that tastes as good as it looks!

Frequently Asked Questions