GIANT Cookie Cake
Chocolate chip cookie recipe turned into a cake topped with chocolate buttercream
Equipment
- 1 10” cake pan
- 2 large mixing bowls
- Electric Mixer
- Parchment Paper
- Piping Bags Optional
Ingredients
Chocolate Chip Cookie Cake
- 2 1/2 cups all purpose flour sifted
- 1 Tbsp corn starch
- 1 Tsp baking soda
- 1/2 Tsp salt
- 1 Cup chocolate chips + extra for topping, optional
- 1/2 Cup butter salted, room temperature
- 1/3 Cup granulated sugar
- 1 1/4 Cup light brown sugar packed
- 1 Tsp vanilla
- 2 eggs room temperature
Chocolate Buttercream
- 3/4 Cup salted butter cold
- 4 Cups icing sugar
- 1/4 Cup milk room temperature
- 1 Tsp vanilla
- 1 Cup cocoa powder sifted
Instructions
Chocolate Chip Cookie Cake
- Preheat oven to 350 degrees. Spray a 10” cake pan with cooking spray or line with parchment paper. I usually line the bottom with paper and spray the sides with cooking spray.
- Add butter and sugars to mixer bowl and mix until well combined.
- Add eggs, one at a time, mixing in between.
- Add vanilla, mix until just combined.
- Add chocolate chips to the flour and stir. Coating them in flour will keep them from sinking to the bottom of your cookies. Then add to butter, sugars, egg mixture wth baking soda and salt.
- Once all the ingredients are mixed together, put the whole mixture into your prepared cake pan and spread out evenly to fill the pan.
- Sprinkle extra chocolate chips on top if desired.
- Once the oven is preheated, place for 18-22 mins until golden brown around the outside edges of the cake. Think about it like a pizza crust, the same amount around the edge should be golden. The middle should look slightly undercooked to keep the cake soft and chewy.
- Remove from oven and with a butter knife or very small spatula, slowly go around the edge of the pan so that as the cake cools it doesn’t get stuck.
- Cool in pan for 15-20 mins then remove from pan and let cool completely.
Chocolate Buttercream
- Start by adding butter to the large mixing bowl and add 1-2 cups of icing sugar. Mix on low to start combining and then increase speed to medium-high and beat butter and sugar together for 2 mins until completely combined, mixture should be light in colour. This is the time to make sure your butter and sugar are completely creamed together or you may have small butter bits in your icing.
- Once fully combined, scrape bowl with spatula to make sure no butter is sitting at the bottom. This is especially important with chocolate icing because any ingredients that are not completely combined are very noticeable.
- Add remaining icing sugar. Be sure to start mixing slowly or all the icing sugar will come up and out of the bowl. Use a mixing bowl guard if you have one.
- Once you start mixing the mixture will become very dry, add your vanilla and then milk. I usually add my milk half at a time mixing in between. Be sure to scrape the bottom of the bowl once or twice during this step to ensure everything is combined.
- Add the cocoa powder and mix until combined. Again, scrape the sides and bottom of the bowl once or twice to ensure that it is fully combined.
- Decorate however you want!
Notes
Cookie Cake Notes:
-Sifting the flour will help to make it a bit fluffier (more like cake rather than cookie)
-In my research, most bakers added 1-2 tbsp of cornstarch to their cookie recipes to make them into cakes. If you are using your own cookie recipe, I found 1 tbsp to be enough.
Chocolate Buttercream
If you are planning to decorate your cookie cake the way that I did in this post, I recommend cutting the recipe in half.