Best Chocolate Chip Cookie Cake Recipe

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Best Chocolate Chip Cookie Cake Recipe :- Rich and soft in the middle, chewy around the edges, loaded with chocolate chips, and topped with chocolate buttercream, is the decadent chocolate chip cookie cake. Forget chilling the cookie dough and forming it into separate balls; this tasty treat comes together quickly. A cookie cake that embodies everything we adore about chocolate chip cookies! on a white plate, a piece of chocolate chip cookie cake.

 

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Best Chocolate Chip Cookie Cake Recipe

Introducing your newest guilty pleasure! The chocolate chip cookie cake of today is derived from two of my most well-liked cookie recipes, which are chewy and soft chocolate chip cookies, and are baked by bakers all over the world. The end product is chewy, chocolatey, soft-baked deliciousness. Big cookies that feed a few people are my favorite kind of cookies (hello, enormous monster cookie and giant snickerdoodle), and this cookie cake is no different. It’s just one enormous cookie that serves a large gathering!

 

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Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cup (225g) semi-sweet chocolate chips
  • optional: chocolate buttercream for topping

 

Instructions

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). A pie dish or a round cake pan of 9 inches in diameter should be sprayed with nonstick spray. Put aside for later.

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Begin by beating the butter for one minute on medium speed in a large bowl using a handheld mixer or a stand mixer that is equipped with a paddle attachment. Continue beating until the butter is fully smooth and creamy.

 

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Also see :- Delicious Magic Cookie Bars Recipe 

 

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One minute after adding the brown sugar, continue beating on medium speed until the mixture becomes creamy. The egg, egg yolk, and vanilla extract should be mixed in at a medium-high speed until complete. When necessary, scrape the sides and bottom of the bowl to remove any residue.

Put the flour, cornstarch, baking soda, and salt into a separate basin and mix them together. Mix the dry ingredients into the wet ones in a calm and steady manner until they are united. The cookie dough will have a substantial consistency.

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Mix for approximately five seconds after adding one and a quarter cups of chocolate chips until they are distributed evenly.

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The cookie dough should be pressed into the prepared pan in an even manner. Bake the cake for twenty to twenty-five minutes, or until it has a light golden brown color (this could take up to thirty minutes, depending on the oven you use). To determine whether something is done, you can use a toothpick.

 

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After fifteen minutes, you can want to cover the cake with aluminum foil in a loose manner in order to prevent the thick browning that occurs around the edges. After removing the pan from the oven, place it on a wire rack so that it may cool down completely.

The sides of the cookie cake should be removed from the pan using a sharp knife or a metal spatula once it has cooled down. The cake should then be transferred to a serving plate. (Alternatively, you can serve it straight from the pan.)

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It is not required to use the chocolate buttercream. As an alternative, you might adorn it with whipped cream or put vanilla ice cream on top.

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Frosting and the remaining quarter cup of chocolate chips should be used to decorate the cookie cake when it has cooled. It is possible that you will have some frosting left over, depending on how much you use. A Wilton 1M tip was what I used. It is possible to keep cookie cake fresh for up to three days at room temperature if it is tightly wrapped.

 

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Nutritional Information 

  • Calories: 470
  • Total Fat: 22g
  • Saturated Fat: 14g
  • Cholesterol: 70mg
  • Sodium: 230mg
  • Total Carbohydrates: 65g
  • Dietary Fiber: 2g
  • Sugars: 40g
  • Protein: 5g

 

Notes

Use the following special tools (affiliate links): a pie dish or round cake pan measuring 9 inches in diameter; an electric mixer (handheld or stand); a cooling rack; a piping bag (reusable or disposable); and a Wilton cake pan.

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When it comes to eggs, you should avoid using two entire eggs because doing so will result in a cakey texture; think of it more like a cake than a cookie. The optimal combination is one entire egg and one egg yolk.

 

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Eggs that have been allowed to come to room temperature are incorporated into your cookie dough in an even manner, which ensures that each bite of the cookie cake have the same texture.

During the time that you are allowing the butter to reach room temperature, you should just set out the eggs. It is not a problem if you forget to put your eggs out on the table. Utilize them after placing them in a bowl of warm water for a period of five minutes.

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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