Go Back

Cookie Cake

Deliciously soft and chewy chocolate cookie cake with an easy chocolate frosting recipe. Cookie recipe from Peas and Crayons/peasandcrayons.com, and frosting recipe inspired by The Yummy Life/theyummylife.com. Notes: I used all unsalted butter in the cookie cakes and did not modify the salt amounts from the original recipes. This dough IS stiff, but the final product tastes better when made with a hand mixer.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Servings: 8
Author: thesugarpixie

Ingredients

Cookie Cake

  • 1/2 cup [1 stick] of unsalted butter softened
  • 1/4 cup [1/2 stick] of butter [regular/salted] softened
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 2 tsp pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup dark chocolate chips [or bittersweet]

Tools

  • Round springform metal or ceramic 8-9" pan
  • Parchment paper
  • Ziptop bag or piping bag

Easy Chocolate Frosting (enough for two cakes)

  • 1 cup semisweet or bittersweet chocolate chips
  • 1/8 cup canned evaporated milk may substitute almond milk, coconut milk, half & half etc.
  • 2 tablespoons butter may substitute coconut, canola or vegetable oil, if desired
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • Salt pinch

Instructions

Dough

  • In a large bowl, cream softened butters and sugars. Start on slowest setting, and increase as needed.
  • Slowly add in egg and vanilla. Mix to incorporate.
  • In another bowl mix the dry ingredients: flour, cornstarch, baking soda, and salt.
  • Slowly add the bowl of dry ingredients into the sugar/egg mixture until combined.
  • Fold in chocolate chips, cover, and chill in the refrigerator for at least an hour or overnight.

Baking

  • Pre-heat oven to 350F and get dough from the refrigerator.
  • Place a piece of parchment paper on the bottom of an ungreased spring-form pan and lock the sides. (A round metal or ceramic pan works as well.)
  • Press the dough evenly into the pan and bake on the center rack of the oven for 18-22 minutes.
  • Once the cookie cake is done baking, turn the oven to broil on HIGH. Brown the top of the cake to a nice golden brown - this can happen quickly so watch it!!! The inside will still be soft and delicious.
  • Set aside to cool on a wire rack for five minutes. Then lift cake and parchment paper from pan and completely cool.
  • Decorate as desired when completely cooled.

Easy Chocolate Frosting

  • In a microwave safe container: Combine chocolate chips, milk, salt, and butter.
  • Microwave for 30 seconds.
  • Remove and mix together.
  • Place back in microwave for another 5-10 seconds to completely melt all the ingredients. Do not overcook!
  • Whisk in vanilla extract, powdered sugar, and cocoa powder. Add more of either to achieve desired taste and consistency. (Sugar will add sweetness, cocoa powder will add some chocolate taste and temper the sweetness).
  • Place in zip top bag and cut a corner or use piping bag to decorate.