Chewy Chocolate Chip Cookie Cake – a cake that is simply a giant chocolate chip cookie, chewy and delicious with a smooth buttercream frosting to top it off!
I recently made a post on facebook reintroducing myself and asked y’all if there were some recipes you’d like to see on the blog.
I got a few answers, one of them being a cookie cake.
I’m not at all the best cake-icer on the planet, as you can probably tell, but I do my best and as long as it tastes good then I’m good.
I actually made this in March for my sister Cassie’s birthday and she loved it.
Of course, when you make this, you can use whatever sprinkles you want and color your frosting however you like it, or add birthday candles, whatever you prefer.
Chewy Chocolate Chip Cookie Cake
- 1 stick of melted unsalted butter
- 1/2 cup of brown sugar
- 1/2 cup of granulated sugar
- 1 egg
- 1 teaspoon of vanilla (or measure with your heart)
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- about 1 cup of chocolate chips
This recipe does not use a mixer. Use a spatula to ensure the dough does not get over mixed.
In a microwave safe bowl, melt the butter. Stir both of the sugars into the melted butter, then add the egg and vanilla. Stir in the baking powder, baking soda, and salt. Finally, fold in the flour, then the chocolate chips.
Now, I didn’t have a circular cookie tray to bake this on, but I did have a cookie sheet, a cake stand of the right size, and a dream LOL!
So if your in the same boat as me, place the aluminum foil on your circular surface and mold your cookie dough on it. Transfer the foil to the cookie sheet. You can make the edges of the foil thicker by crumpling it close to the dough. This will to help ensure the dough won’t spread out.
Or you can also just place the the dough in the middle of the cookie sheets and spread it out as best you can into a circle about the size you need. Make sure to leave a little wiggle room for the cookie to spread out as it bakes.
After baking in the oven at 350 degrees for 13 minutes, I took my circular surface and placed in ontop of the dough and cut off any edges that went outside the surface to make it a perfect surface.
You can use any frosting on top, I made a homemade buttercream using 2 sticks of softened butter, 3 cups of powdered sugar, a splash of vanilla and a dash of salt.
Decorate however you’d like! And then get ready to celebrate!
Chewy Chocolate Chip Cookie Cake
Ingredients
- 1 stick of melted unsalted butter
- 1/2 cup of brown sugar
- 1/2 cup of granulated sugar
- 1 egg
- 1 teaspoon of vanilla (or measure with your heart)
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- about 1 cup of chocolate chips
Frosting
- 1 stick of butter
- 1 tbsp milk
- 1 1/2 cups of powdered sugar
- splash of vanilla
Instructions
1. In a microwave safe bowl, melt the butter. Stir both of the sugars into the melted butter, then add the egg and vanilla. Stir in the baking powder, baking soda, and salt. Finally, fold in the flour, then the chocolate chips.
2. Now, I didn't have a circular cookie tray to bake this on, but I did have a cookie sheet, a cake stand of the right size, and a dream LOL! So if your in the same boat as me, place the aluminum foil on your circular surface and mold your cookie dough on it then transfer the foil to the cookie sheet. You can make the edges of the foil thicker by crumpling it close to the dough to help ensure the dough won't spread out.
3. After baking in the oven at 350 degrees for 13 minutes, I took my circular surface and placed in ontop of the dough and cut off any edges that went outside the surface to make it a perfect surface. You can use any frosting on top, I made a homemade buttercream using 2 sticks of softened butter, 3 cups of powdered sugar, a splash of vanilla and a dash of salt.
4. If making the frosting homemade, place the butter, vanilla, and milk into a large standmixer (recommeded, but can also use hand beater) and whip it together. Slowly add in the powdered sugar and best for 5 minutes on a high sopped. Pipe the frosting onto a completely cooled cookie cake.
Notes
Do not use a stand mixer as if will over mix the batter.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 165Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 89mgCarbohydrates: 20gFiber: 0gSugar: 19gProtein: 1g
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