Do you have fond memories of perusing the whimsically decorated cookies on display in your local mall’s food court? Our homemade version has the perfect soft and chewy texture throughout, and its sweet swirls of buttercream decorating the edges will magically make you feel like a kid again at first bite.
Learn how to recreate this ultimate cookie cake at home with our Let’s Bake YouTube series!
Chocolate Chip Cookie Cake
Makes 1 (10-inch) cookie
Ingredients
- ¾ cup (170 grams) unsalted butter, melted
- ¾ cup (165 grams) firmly packed light brown sugar
- ½ cup (100 grams) granulated sugar
- 1 large egg (50 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- ¼ teaspoon (1.25 grams) baking powder
- 3⁄4 cup (129 grams) coarsely chopped bittersweet chocolate
- Vanilla Buttercream (recipe follows)
- Garnish: finely chopped bittersweet chocolate
Instructions
- Preheat oven to 350°F (180°C). Spray a 10-inch round cake pan with baking spray with flour.
- In a medium bowl, whisk together melted butter, sugars, egg, egg yolk, and vanilla until combined.
- In another medium bowl, whisk together flour, salt, baking soda, and baking powder. Fold flour mixture into butter mixture until almost completely combined. Fold in coarsely chopped chocolate until combined and no dry streaks remain. Press dough into an even layer in prepared pan.
- Bake until surface is dry and edges are lightly browned, 25 to 30 minutes. Let cool completely in pan on a wire rack. Remove from pan, and transfer to a serving platter.
- Spoon Vanilla Buttercream into a pastry bag fitted with a small open star piping tip (Ateco #824). Pipe buttercream around edge of cooled cookie. Garnish with finely chopped chocolate, if desired. Store in an airtight container for up to 3 days.
Notes
*pro tip
You can also bake the cookie in a 14½x9½-inch rimmed baking sheet until set and edges are lightly browned, about 20 minutes.
Tried this recipe?Let us know how it was!
Vanilla Buttercream
Makes about 2½ cups
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- ½ teaspoon (1.5 grams) kosher salt
- 2½ cups (300 grams) confectioners’ sugar
- 1 tablespoon (15 grams) heavy whipping cream
- 2 teaspoons (8 grams) vanilla extract or 1 tablespoon (18 grams) vanilla bean paste
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and creamy. With mixer on low speed, gradually add confectioners’ sugar, beating until combined. Beat in cream and vanilla. Slowly increase mixer speed to high, and beat until pale and fluffy, 1 to 2 minutes. Use immediately.
Tried this recipe?Let us know how it was!
Thanks for sharing such a great recipe. Do you still use the Kerrygold butter in this and do you use bleached or unbleached flour when you bake this? Thanks!!
Hi Marcy,
Yes, we used Kerrygold butter and King Arthur All-Purpose flour (which is unbleached). Happy baking!
I made this for my son’s 10th birthday party tonight. My husband and I think it’s the best cookie cake we’ve ever had! I made it in a 13×9 glass dish and it came out beautifully. Also, I used salted butter because I had it and forgot to adjust the salt it called for and it was fine. We will be making this for every birthday going forward!