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Chocolate Chip Cookie Cake. A giant, soft chocolate chip cookie that is the perfect combination of soft and chewy. Topped with buttercream to make it festive for any occasion!
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5 from 4 votes

Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake. A giant, soft chocolate chip cookie that is the perfect combination of soft and chewy. Topped with buttercream to make it festive for any occasion!
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dessert
Cuisine: dessert
Keyword: Chocolate Chip Cookie Cake
Servings: 1 10" cookie cake

Ingredients

Cookie

  • 3/4 cup unsalted butter softened
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons corn starch
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/4 cup plus 2 tbsp milk chocolate chips divided

Frosting

  • 1/4 cup unsalted butter softened
  • 1/4 cup vegetable shortening
  • 1 2/3 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tbsp milk
  • gel food coloring if desired
  • sprinkles for decor

Instructions

Cookie

  • Preheat oven to 350 degrees. Line bottom of a 10" round baking pan with parchment paper. Butter and flour sides of pan (or use Baking PAM).
  • In a large bowl, use electric mixer to beat butter, sugar, and brown sugar until light and fluffy, about 3 minutes.
  • Beat in egg and egg yolk until well combined. Use spatula to scrape down sides as needed. Next, beat in vanilla extract.
  • In a small bowl, whisk together flour, baking soda, baking powder, salt, and corn starch. Beat into butter mixture about 1/2 cup at a time. Scrape down sides as needed. Mix until well combined.
  • Stir in mini semi-sweet chocolate chips and 1/4 cup of milk chocolate chips.
  • Press dough evenly into prepared baking pan. Gently press remaining 2 tbsp of milk chocolate chips into top of dough (place chips randomly throughout the top to look more natural).
  • Bake for 21-24 minutes, or until top is golden brown and center no longer wiggles.
  • Remove from oven. Let cool completely before removing from pan.

Frosting

  • Beat butter and shortening on medium-high speed until light and fluffy, about 3 minutes. Next add powdered sugar, about 1/2 cup at a time, until well combined.
  • Beat in vanilla and milk and then beat for about 1 more minute.
  • If you are using food coloring, add it in small amounts at this time, beating after each addition. Add coloring until desired color is achieved. Use pastry bag and icing tips to decorate top of cake as desired. Use sprinkles to decorate as desired.

Notes

For the frosting I used a Wilton tip 2D