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This Chocolate Chip Cookie Cake is my go-to for birthdays and celebrations when I want the comfort of a chewy cookie and the festive flair of a cake. With a thick, golden-brown base packed with gooey chocolate chips and a swirled crown of vanilla buttercream, this treat never fails to delight a crowd—kids and adults alike.
I remember the first time I baked this for my friend’s birthday surprise—there was hardly a crumb left, and every year it’s demanded again. The chewy edge mixed with the gooey center is simply irresistible.
Ingredients
- Dark brown sugar: gives a caramel-like depth and keeps the cake chewy packed brown sugar works best for flavor
- Granulated sugar: balances sweetness and gives crisp edges make sure it’s fresh and clump-free
- Unsalted butter: creates richness and melt-in-your-mouth texture always use high quality and ensure it’s at room temperature for easy mixing
- Large eggs and egg yolk: provide structure and ensure gooeyness room temp eggs blend more smoothly into the dough
- Milk: adds moisture and helps bind flour and sugar whole milk is best but any milk will do
- Pure vanilla extract: infuses warmth and fragrant undertones opt for real extract over imitation for best taste
- All-purpose flour: offers a sturdy structure make sure to fluff and spoon for accurate measuring
- Bread flour: enhances chewiness if you prefer a softer texture you can use all-purpose instead
- Baking soda and baking powder: lift the cookie cake to a perfect thickness check they are fresh
- Cornstarch: adds tenderness giving a bakery-style crumb
- Fine sea salt: brings out the flavors use a good quality fine salt for even seasoning
- Semisweet chocolate chips: melt into pockets of chocolate throughout using chips instead of chunks gives even distribution
- Powdered sugar (in buttercream): ensures a creamy and smooth frosting always sift to avoid lumps
- Pinch of salt (in frosting): balances sweetness in frosting
- Cream or milk (for buttercream): thins the buttercream use heavy cream for a richer spread
- Sprinkles: for decoration choose your favorites for color and crunch
Step-by-Step Instructions
- Melt the Butter:
- Swirl unsalted butter in a saucepan over medium-low heat until just melted or microwave in short bursts stirring often. This creates a toasty note for the cookie cake’s base.
- Mix Wet and Dry Ingredients:
- Pour the hot butter over both sugars in a large bowl and gently combine. Let it cool to warm so eggs do not scramble. Beat in eggs egg yolk milk and vanilla until smooth and glossy.
- Build the Dough:
- Gradually add all-purpose flour bread flour baking soda baking powder cornstarch and salt. Fold until just combined to avoid overmixing which can toughen the cake. Stir chocolate chips through evenly.
- Bake the Cake:
- Preheat the oven to three hundred fifty degrees Fahrenheit. Press the dough evenly into a greased nine-inch springform pan. For a gooey middle bake for thirty minutes for a fully set cake bake up to forty.
- Cool and Frost:
- Let the cookie cake cool completely in the pan on a rack for easy slicing later. In a stand mixer beat butter with powdered sugar until fluffy add vanilla salt and cream. Spread the buttercream evenly over the cooled cookie cake. Decorate with your favorite sprinkles.
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Bread flour makes this so delightfully chewy—one bite and it might change what you think of cookies versus cake. My family loves to argue about who gets a chewy edge piece and it’s my favorite debate during birthday parties.
Storage Tips
Wrap leftovers tightly in plastic or foil and keep in the refrigerator for up to three days. If you want it warm and gooey another day you can microwave individual slices for about ten seconds. The frosted cake stands well at room temperature for one day.
Ingredient Substitutions
Light brown sugar can replace dark brown for a lighter flavor though you will miss some caramel notes. You can use only all-purpose flour if you do not have bread flour be prepared for a slightly less chewy but still tender result. Any type of chocolate chips work—try milk chocolate or dark if you prefer.
Serving Suggestions
This cake is wonderful slightly warm with a scoop of vanilla ice cream on the side for an extra treat. You can also personalize with mini candies or colored icing for different occasions. Make mini versions by dividing the dough among small tart pans.
A Sweet Slice of History
Chocolate chip cookies have roots in American kitchens since the nineteen thirties when Ruth Wakefield first added chocolate chunks to her cookie batter. Turning that classic into a celebration cake takes it from lunchbox treat to festive centerpiece and I love that spirit of innovation.
Recipe Questions & Answers
- → How do I achieve a chewy center?
To maintain a chewier center, bake for about 30 minutes, checking for slight jiggle in the middle before allowing it to cool in the pan.
- → Can I use only all-purpose flour?
Yes, using only all-purpose flour works, though the cookie cake may turn out less chewy than with a blend of bread flour.
- → How should I store leftovers?
Store covered at room temperature for up to 1 day, or refrigerate for up to 3 days. Bring to room temperature before serving.
- → Can I prepare the dough in advance?
The dough can be stored in a greased pan, covered, and refrigerated for up to 3 days before baking.
- → What’s the best way to frost it?
Allow the cookie cake to cool completely before spreading on the buttercream. Garnish with sprinkles just before serving.