Like pretty much everyone, I love cookies! However, I do not always enjoy baking them. Cookies can easily be overbaked and have to be baked in multiple rounds. This takes so much time, which is especially challenging for me these days as a stay at home mom to a 2 year old and newborn. My “free time” is such a valuable commodity! This is why a chocolate chip cookie cake is perfect! They are easier than small cookies and taste just as good, if not better.
About this Chocolate Chip Cookie Cake
Cookies are all about the texture. Some cookies I like chewy and soft and others I prefer thin and crispy. It really depends on the type cookie. When it comes to chocolate chip cookies, I am team soft and chewy all the way. One of the best ways I have found to achieve a consistently soft cookie is to make a cookie cake.
It is really no different than a cookie bar, but when baked in a round pan, it seems more like a "cake." Hence the name. I love baking the cookie dough this way because of the time savings and ease of baking. You spread the dough in a single pan so you can avoid scooping uniform dough balls and only have to bake once! Win-win! The edges have a slight crisp to them but the rest of the cookie stays nice and soft. The small amount of cornstarch in this recipe also helps to produce a soft texture.
Tips for the Perfect Cookie Cake
This recipe is pretty simple and straightforward. I have still included some tips that I find helpful:
- This cookie cake is best baked in a 9-inch springform pan since it has removeable sides. If you do not have a springform pan, you may also use a 9 inch pie plate. Just note that the bake time may need to be adjusted.
- Line the bottom of the pan (or pie plate) with parchment paper. This makes for easy removal and clean-up.
- The cookie dough does not need to be refrigerated before baking but can be.
- Be very watchful while baking as to not overbake the cookie cake. Remove from the oven once the edges have started to brown but the middle is still very light.
- The cookie cake is best eaten within a day or two of being baked.
- Cookie cakes are perfect for birthdays or other celebrations. I recommend decorating with buttercream frosting and piping tips.
- Let cool completely before adding the frosting.
- I have included a small-batch recipe for classic buttercream with the recipe, but you may substitute with your favorite chocolate frosting too.
- Don't forget the sprinkles!
This recipe could easily be doubled and baked in a larger pan if you want a larger batch or baked in two pans. Depending on the type of pan you use, you may need to adjust baking times.
If you are wanting regular chocolate chip cookies, here is my favorite recipe!
Chocolate Chip Cookie Cake
Cookie Cake Ingredients
- ½ cup (1 stick) salted butter
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 egg
- ½ teaspoon vanilla
- 1 cup plus 2 Tbsp all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
Vanilla Buttercream Ingredients
- 3 Tablespoons butter, softened
- 1 Tablespoon heavy cream or milk approximately
- ⅛ teaspoon vanilla
- 1-¼ cups powdered sugar approximately
Cookie Cake Instructions
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper or grease, plus lightly grease the sides. You may also use a greased 9-inch pie plate.
- In a medium mixing bowl, use an electric mixer to cream the butter and sugars for about 3 minutes until light and fluffy. Add the egg and vanilla, and mix until combined.
- In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Add the flour mixture gradually to the butter mixture. Beat on low until combined. Stir in the chocolate chips. Spread cookie dough into the prepared pie plate.
- Bake for about 20-25 minutes or until golden brown on the edges. The middle should still be light. Cool in pan on wire rack. Once cooled, decorate with your favorite frosting recipe.
- Once cooled, decorate with your favorite frosting recipe. I used a Wilton 2C piping tip.
Vanilla Buttercream Instructions
- With an electric mixer, beat the butter on medium speed for about 2 minutes or until light and fluffy. Add ½ cup of powdered sugar. Mix until combined.
- Scrape down the bottom and sides of the bowl. Add the vanilla, heavy cream or milk, and remaining powdered sugar. Mix on medium-speed until combined. Add extra powdered sugar or heavy cream until desired piping consistency is reached.
- Pipe on cookie cake using a piping bag and star tip.
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Another all star recipe!
It’s hard to eat just one slice! The cornstarch really did keep the giant cookie nice and soft!