Chocolate Chip Cookie Cake
Soft, chewy, and irresistibly gooey — this Chocolate Chip Cookie Cake combines the best of both worlds: the comfort of cookies and the joy of cake. Perfect for birthdays, potlucks, or any sweet craving moment!
Ingredients
Cookie Cake
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 pinch sea salt (optional, for topping)
Frosting
- 1 cup unsalted butter, softened ((2 sticks))
- 4 cups powdered sugar, sifted
- 1/4 cup heavy cream or whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake or springform pan.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, mix melted butter with brown and granulated sugars until smooth. Add eggs and vanilla; mix well.
- Combine wet and dry ingredients, then fold in chocolate chips.
- Spread dough into prepared pan and bake 20–25 minutes, until golden at the edges but soft in the center.
- Cool for 15 minutes, sprinkle sea salt (optional), and frost with prepared buttercream before slicing.
- For frosting: beat softened butter, gradually add powdered sugar, mix in cream, vanilla, and salt, then whip until fluffy.
Notes
For extra flavor, mix in nuts or sprinkles! Store covered at room temperature for up to 3 days or freeze for up to 2 months.