Chocolate Chip Cookie Cake (Print Version)
# Ingredients:
→ For the chocolate chip cookie base
01 -
1 1/4 cups (247 grams) lightly packed dark brown sugar
02 -
1/2 cup (100 grams) granulated sugar
03 -
2 sticks (227 grams) unsalted butter
04 -
2 large eggs plus 1 egg yolk, at room temperature
05 -
1 tablespoon milk
06 -
2 teaspoons vanilla extract
07 -
1 1/2 cups (191 grams) all-purpose flour
08 -
1 1/4 cups (159 grams) bread flour
09 -
1 teaspoon baking soda
10 -
1 teaspoon baking powder
11 -
1 teaspoon cornstarch
12 -
1 teaspoon fine sea salt
13 -
2 cups (340 grams) semisweet chocolate chips
→ For the buttercream
14 -
1 1/2 cups (153 grams) powdered sugar, sifted
15 -
1 stick (113 grams) unsalted butter, at room temperature
16 -
Pinch fine salt
17 -
2 teaspoons pure vanilla extract
18 -
1 tablespoon cream or milk
19 -
Sprinkles, for garnishing
# Instructions:
01 -
Place sugars in a medium bowl. Melt the butter in a small saucepan over medium-low heat or microwave in 30-second intervals. Add hot butter to sugars and stir until combined. Let cool slightly. Stir in eggs, egg yolk, milk, and vanilla until well mixed. Slowly incorporate flours, baking soda, baking powder, cornstarch, and salt. Fold in chocolate chips.
02 -
Preheat the oven to 350°F. Grease a 9-inch spring-form pan with nonstick spray. Press cookie dough into the pan. Bake for 30 minutes for a gooey center or 35–40 minutes until fully cooked. Cool the cookie cake completely on a rack before removing from the pan.
03 -
In a stand mixer bowl with a paddle attachment, blend powdered sugar and butter on low speed until combined. Increase speed to medium and mix for 3 minutes. Add salt, vanilla, and cream, then beat for 1 minute. Add more cream if needed for consistency.
04 -
Spread buttercream evenly over the cooled cookie base. Garnish with sprinkles. Serve immediately, or store covered at room temperature for 1 day, or refrigerated for up to 3 days. Let come to room temperature before serving.
# Notes:
01 -
Refrigerate cookie dough for up to 72 hours before baking for enhanced flavor and texture.
02 -
Substitute dark brown sugar with light brown sugar if unavailable, keeping in mind slight changes in flavor and texture.
03 -
Using only all-purpose flour instead of bread flour may result in a less chewy texture.