GOURMET CHOCOLATE CHIP COOKIE CAKE

Gourmet Chocolate Chip Cookie Cake

Festive Gourmet Chocolate Chip Cookie Cake is everything we love about chocolate chip cookies, but in cookie cake form!  Soft and rich in the center, chewy on the edges, studded with chocolate chips, and decorated with either Chocolate Buttercream or Chocolate Peanut Butter Frosting, this gourmet recipe is better than anything you can pick up from a bakery!

​This fun dessert comes together quickly, and you can skip the cookie dough chilling.  Add lots of festive sprinkles and you’re ready to party!  ​

Gourmet Chocolate Chip Cookie Cake

CHOCOLATE CHIP COOKIE CAKE VARIATIONS:

• Milk Chocolate Chip Cookie Cake:  Replace the semi-sweet chocolate chips with milk chocolate chips.
• Peanut Butter Chip Cookie Cake:  Replace the semi-sweet chocolate chips with peanut butter chips or chopped Reese’s peanut butter cups – or replace half for a Peanut Butter Chocolate Chip Cookie Cake. 
• Mint Chocolate Chip Cookie Cake:  Replace the semi-sweet chocolate chips with mint chocolate chips or chopped up Andes chocolate mint squares or pieces.
• Salted Caramel Cookie Cake:  Replace the semi-sweet chocolate chips with salted caramel morsels or salted caramel truffle chips. 
• Confetti Chocolate Chip Cookie Cake:  Add ½ cup confetti sprinkles to the cookie dough before baking. 
• Cookies & Cream Cookie Cake:  Replace the semi-sweet chocolate chips with 1 cup crumbled Oreo cookie crumbs and 1 cup white chocolate chips.
• Buttercream Variations:  Substitute your favorite buttercream frosting – Peanut Butter Frosting, Milk Chocolate Buttercream, Oreo Buttercream, Mint Chocolate Buttercream or Strawberry Buttercream are just a few options!

Gourmet Chocolate Chip Cookie Cake

CAN I MAKE DIFFERENT SIZES OR A CHOCOLATE CHIP COOKIE LAYER CAKE?

• Different Sizes:   If you’d rather a different size or shape, you can bake up 2 smaller Chocolate Chip Cookie Cakes by substituting two 6x2” round pans; you can also substitute one 8-inch square pan, or one 8” or 9” springform pan. 
• Thicker Cookie Cake:  For a thicker cookie cake, you can substitute an 8-inch pie plate or an 8-inch round baking pan.
• Layered Cookie Cake:  To make a spectacular layered Chocolate Chip Cookie Cake, simply multiply the recipe for both cookie dough and buttercream for as many layers as you would like!  Make sure to pat and press the dough firmly and evenly into your prepared pans so that each is level.  Double the recipes for a four-layer 6-inch cake, and triple the recipes for a three-layer 9-inch cookie cake!  Everyone loves a delicious Chocolate Chip Cookie Layer Celebration Cake!  Slather frosting between each layer and stack ‘em up!  

Gourmet Chocolate Chip Cookie Cake

RECIPE TIPS & TRICKS:

• Eggs:   Make sure you use 1 whole large egg plus 1 egg yolk - don’t use 2 full eggs, which will result in a cakey texture. The extra egg yolk adds tenderness and extra richness to the cake.  Room temperature eggs incorporate evenly into cookie dough, which guarantees a uniform texture in each bite of the cookie cake. Simply set out the eggs when you set out the butter to come to room temperature
• Brown Sugar:  We skip granulated sugar and use all brown sugar for an ultra-soft and moist cookie cake. You’ll love the extra rich flavor!
• Cornstarch:  Helps thicken the cookie dough and creates an exceptionally soft and thick cookie cake.  This soft-baked cookie cake will melt in your mouth!
• Pure Vanilla Extract:  Pure vanilla extract or vanilla bean paste adds the best quality flavor – trust me on this!
• Peanut Butter: I don’t suggest using a natural style peanut butter for the Chocolate Peanut Butter Frosting as the oils may separate and create a thick, greasy, or crumbly frosting.
• Love warm cookies?  Let cookie cake sit for 10 minutes after removing from oven, then slice in pan and serve – perfect with a scoop of vanilla ice cream!
• Make Ahead Instructions: The cookie cake can be baked, cooled, and covered tightly at room temperature overnight.  Likewise, the frosting can be prepared and then covered and refrigerated overnight.  Let the frosting sit at room temperature to slightly soften for 10 minutes before frosting.  Frosted cookie cake or unfrosted cookie cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating and serving.

Gourmet Chocolate Chip Cookie Cake

FOR PERFECT GOURMET COOKIES, USE THE RIGHT INGREDIENTS:

For gourmet cookies, in addition to using premium chocolate and cocoa, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Make sure to use fresh ingredients for the best results!  I’ve made so many cakes, cookies and brownies through the years, and these are my recommendations:

• Butter:  Land O Lakes Unsalted Butter.  Avoid generic/bargain brands of butter, which often contain water, which will strip your cookies of the perfect texture and sheen on top – and we LOVE a cookie with the perfect sheen!
• Flour:  King Arthur All Purpose Unbleached Flour is my favorite (it contains more gluten than other brands).  Pillsbury All Purpose is my back-up, but weighs differently – make sure to adjust as necessary.  (For reference, King Arthur is 120g per cup, Pillsbury is 129g per cup.)
• Granulated Sugar:  Domino Pure Cane Sugar
• Baking Powder:  Make sure that you use “aluminum-free” baking powder to avoid a tinny flavor. Rumford is one of the oldest and trusted brands. 
• Salt: To avoid a tinny flavor, never use iodized salt in cookies.  Morten Non-Iodized Table Salt is my preferred brand for cooking and baking.  For sea salt flakes, I use Maldon Sea Salt Flakes. 
• Vanilla:  Rodelle is my preferred brand for Pure Vanilla Extract, Vanilla Bean Paste are made with the highest-quality Bourbon vanilla beans from Madagascar. 
• Other Extracts & Flavorings:  Rodelle (rodellevanilla.com), Cooks (cooksvanilla.com) and Amoretti (amoretti.com) brands make my favorite extracts and emulsions.  Keep in mind that extracts and emulsions have different strengths, so watch your measurements and use recommended amounts.
• Peanut Butter:  For consistent and best results in cookies and cakes, I recommend using traditional peanut butter.  This picky mama uses Skippy - but Jif will work as well!  Make sure that peanut butter is at room temperature before using for cakes, cookies, brownies and frostings. For some recipes, either creamy and chunky peanut butter can be used - consider the consistency you are looking for before making your choice.  For the Chocolate Peanut Butter Frosting I use in this recipe, I recommend creamy peanut butter!  For best results, I advise against “natural” style peanut butters for baking and cooking, because they tend to separate, and can either be too oily or too dry.

Gourmet Chocolate Chip Cookie Cake

GOURMET CHOCOLATE CHIP COOKIE CAKE

Festive Chocolate Chip Cookie Cake is everything we love about chocolate chip cookies, but in cookie cake form!  Soft and rich in the center, chewy on the edges, studded with chocolate chips, and decorated with either Chocolate Buttercream or Chocolate Peanut Butter Frosting, this gourmet recipe is better than anything you can pick up from a bakery! This fun dessert comes together quickly, and you can skip the cookie dough chilling.  Add lots of festive sprinkles and you’re ready to party!  ​

Gourmet Chocolate Chip Cookie Cake

INGREDIENTS:
Chocolate Chip Cookie Cake:
3/4 cup (170g) unsalted butter (softened to room temperature)
1 large egg + 1 egg yolk (room temperature)
1 cup (200g) packed light or dark brown sugar
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour
2 teaspoons cornstarch 
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cup (225g) semi-sweet chocolate chips
 
Chocolate Buttercream Frosting:
1 cup (230g) unsalted butter (softened to room temperature)
3 and 1/2 cups (420g) confectioners’ sugar
1/2 cup (41g) unsweetened natural or Dutch-process cocoa powder
3 Tablespoons (45ml) heavy cream 
2 teaspoons pure vanilla extract
1/8 teaspoon salt
 
Chocolate Peanut Butter Frosting:
1 cup (230g) unsalted butter (softened to room temperature)
1/2 cup (130g) creamy peanut butter (Skippy or Jif)
3 - 1/2 cups (420g) confectioners’ sugar
1/2 cup (41g) unsweetened natural or Dutch-process cocoa powder
1 teaspoon pure vanilla extract
1–2 Tablespoons half & half
1/8 teaspoon salt
 
Garnish:
Festive sprinkles or mini-chocolate chips
 
HOW I MAKE THESE:

1. Remove butter and eggs from refrigerator and allow to come to room temperature.
2. PREPARE CHOCOLATE CHIP COOKIE CAKE:  Spray a 9-inch pie dish or cake pan with non-stick baking spray, or line the bottom of an 8-inch or 9-inch springform pan with parchment paper; set aside. 
3. Preheat oven to 350° and place rack in middle of oven.
4. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt.
5.  In a large bowl using a hand-held mixer or stand mixer fitted with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
6. Add the brown sugar and beat on medium speed until creamy, about 1 minute.
7. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
8. On low speed, slowly mix into the wet ingredients just until combined. The cookie dough will be quite sticky and thick.
9. Add 1-1/4 cups chocolate chips and mix for about 5 seconds or until evenly disbursed – DO NOT OVERMIX!
10. Press the cookie dough evenly into the prepared pan.  Sprinkle top with remaining ¼ cup chocolate chips.
11. Bake for 20-25 minutes or until the cake is lightly golden brown.  Use a toothpick to test for doneness. You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. 
12. Remove from the oven and set pan on a wire rack to cool completely. The cookie cake must be completely cool before frosting and decorating.
13. PREPARE FROSTING:  With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter (and peanut butter if making Chocolate Peanut Butter Frosting) together on medium speed until creamy and smooth, about 2 minutes.
14. Add confectioners’ sugar, cocoa powder, vanilla extract, and heavy cream or half & half.  
15. Mix on low speed for 30 seconds, then increase to high speed and beat for 3 minutes. Add another tablespoon of heavy cream or half & half if frosting is too thick.
16. DECORATE: Place cookie cake on your cake stand or serving plate.  Evenly cover the top with frosting, or pipe around outside of cookie cake (I use a Wilton 1M tip).  Sprinkle with holiday sprinkles, if desired.
17. Slice and serve.
18. Store in an airtight container in the refrigerator for up to 3 days.

YIELD:  One 9-inch cookie cake or two six-inch cookie cakes (8 – 10 servings)
 
CHOCOLATE CHIP COOKIE CAKE RECIPE VARIATIONS: 

• Milk Chocolate Chip Cookie Cake:  Replace the semi-sweet chocolate chips with milk chocolate chips.
• Peanut Butter Chip Cookie Cake:  Replace the semi-sweet chocolate chips with peanut butter chips or chopped Reese’s peanut butter cups – or replace half for a Peanut Butter Chocolate Chip Cookie Cake. 
• Mint Chocolate Chip Cookie Cake:  Replace the semi-sweet chocolate chips with mint chocolate chips or chopped up Andes chocolate mint squares or pieces.
• Salted Caramel Cookie Cake:  Replace the semi-sweet chocolate chips with salted caramel morsels or salted caramel truffle chips. 
• Confetti Chocolate Chip Cookie Cake:  Add ½ cup confetti sprinkles to the cookie dough before baking. 
• Cookies & Cream Cookie Cake:  Replace the semi-sweet chocolate chips with 1 cup crumbled Oreo cookie crumbs and 1 cup white chocolate chips.
• Buttercream Variations:  Substitute your favorite buttercream frosting – Peanut Butter Frosting, Milk Chocolate Buttercream, Oreo Buttercream, Mint Chocolate Buttercream or Strawberry Buttercream are just a few options!
• Different Sizes:   If you’d rather a different size or shape, you can bake up 2 smaller Chocolate Chip Cookie Cakes by substituting two 6x2” round pans; you can also substitute one 8-inch square pan, or one 8” or 9” springform pan. 
• Thicker Cookie Cake:  For a thicker cookie cake, you can substitute an 8-inch pie plate or an 8-inch round baking pan.
• Layered Cookie Cake:  To make a spectacular layered Chocolate Chip Cookie Cake, simply multiply the recipe for both cookie dough and buttercream for as many layers as you would like!  Make sure to pat and press the dough firmly and evenly into your prepared pans so that each is level.  Double the recipes for a four-layer 6-inch cake, and triple the recipes for a three-layer 9-inch cookie cake!  Everyone loves a delicious Chocolate Chip Cookie Layer Celebration Cake!  Slather frosting between each layer and stack ‘em up! 

RECIPE NOTES: 

• Eggs:   Make sure you use 1 whole large egg plus 1 egg yolk - don’t use 2 full eggs, which will result in a cakey texture. The extra egg yolk adds tenderness and extra richness to the cake.  Room temperature eggs incorporate evenly into cookie dough, which guarantees a uniform texture in each bite of the cookie cake. Simply set out the eggs when you set out the butter to come to room temperature.
• Brown Sugar:  We skip granulated sugar and use all brown sugar for an ultra-soft and moist cookie cake. You’ll love the extra rich flavor!
• Cornstarch: Helps thicken the cookie dough and creates an exceptionally soft and thick cookie cake.  This soft-baked cookie cake will melt in your mouth!
• Pure Vanilla Extract:  Pure vanilla extract or vanilla bean paste adds the best quality flavor – trust me on this!
• Peanut Butter: I don’t suggest using a natural style peanut butter for the Chocolate Peanut Butter Frosting as the oils may separate and create a thick, greasy, or crumbly frosting.
• Love warm cookies?  Let cookie cake sit for 10 minutes after removing from oven, then slice in pan and serve – perfect with a scoop of vanilla ice cream!
• Make Ahead Instructions: The cookie cake can be baked, cooled, and covered tightly at room temperature overnight.  Likewise, the frosting can be prepared and then covered and refrigerated overnight.  Let the frosting sit at room temperature to slightly soften for 10 minutes before frosting.  Frosted cookie cake or unfrosted cookie cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating and serving.

Originally posted June 2012; revised and reposted March 2022.
 
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