How to store chocolate chip cookie cake?

Store baked, frosted cake at room temperature for up to 5 days or refrigerated for up to 10 days. Store baked, un-frosted cakes frozen for up to 2 months. Simply thaw and frost when ready to use!

Can I make this into chocolate chip cookie bars?

Absolutely, press this same recipe into a square baking dish and bake as directed, or press into a 9x13-inch rectangular pan for a thinner cookie cake. Cool, decorate as desired and then slice!

What is the best way to cut a cookie cake?

I think a serrated knife makes for the cleanest slicing. It cuts easily through the chocolate chips, but any sharp knife will do!

Chocolate Chip Cookie Cake Recipe

Description

This celebration-worthy chocolate chip cookie cake is soft, chewy and perfectly oversized to feed a crowd for a birthday party or any special occasion.

Ingredients

Units Scale

For the cookie:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1 cup packed brown sugar
1/4 cup granulated sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips, plus more for topping
Sprinkles for topping, if desired

For the frosting:

3 cups powdered sugar
1/3 cup unsalted butter, softened
Pinch salt
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons milk
Gel food color, if desired

Cook Mode Prevent your screen from going dark

Instructions

First, make the cookie cake: Heat your oven to 350°F. Line the bottom and sides of a 12-inch round cake pan with aluminum foil; set aside.
In a large bowl, whisk flour, baking soda, cornstarch and 1/2 teaspoon salt until combined. In a separate medium bowl, whisk melted butter, brown sugar, granulated sugar, egg, egg yolk and 2 teaspoons vanilla extract until combined. Add wet ingredients to dry ingredients; use a wooden spoon or spatula to stir ingredients together into a soft, thick dough. Stir in chocolate chips.
Press dough evenly into prepared pan. Top with a few more chocolate chips, if desired (this is purely for looks!). Bake 17 to 21 minutes or until top of cookie cake is lightly golden brown and edges of cake are golden brown. Cool completely in pan on a cooling rack, about 1 hour.
Use foil to carefully remove cookie cake from pan; peel off foil, and transfer cookie cake to a large serving plate.
Next, make the frosting: In the bowl of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, beat powdered sugar and softened butter until combined. Add pinch of salt, 1 1/2 teaspoons vanilla extract and 1 tablespoon milk. Beat on medium speed until smooth; add more milk if needed to form a smooth, pipeable frosting. Beat in gel food color, if using.
Transfer frosting to a large piping bag fitted with a decorating tip. Pipe frosting on cookie cake as desired. Immediately top with sprinkles, if desired. Serve immediately, or store loosely covered at room temperature for up to 3 days.

Notes

You can freeze this cookie cake, fully baked and cooled, unfrosted. Cover tightly with plastic wrap and foil; freeze for up to 2 months. Thaw, covered, at room temperature until soft enough to cut.
If you don’t have a 12-inch cake pan and don’t want to buy one, you can press this dough into a foil-lined 10-inch cake pan or 9-inch cake pan, though the dough will be much thicker. Add 12-15 minutes to the bake time; check the dough as it bakes to make sure it’s not under-baked or over-baked.
Adapted from Sally’s Baking Recipes.