Chocolate Chip Cookie Cake
Do you have fond memories of perusing the whimsically decorated cookies on display in your local mall’s food court? Our homemade version has the perfect soft and chewy texture throughout, and its sweet swirls of buttercream decorating the edges will magically make you feel like a kid again at first bite.
Chocolate Chip Cookie Cake
Makes 1 (10-inch) cookie
Ingredients
¾ cup (170 grams) unsalted butter, melted¾ cup (165 grams) firmly packed light brown sugar½ cup (100 grams) granulated sugar1 large egg (50 grams), room temperature1 large egg yolk (19 grams), room temperature1½ teaspoons (6 grams) vanilla extract2 cups (250 grams) all-purpose flour1 teaspoon (3 grams) kosher salt½ teaspoon (2.5 grams) baking soda¼ teaspoon (1.25 grams) baking powder 3⁄4 cup (129 grams) coarsely chopped bittersweet chocolateVanilla Buttercream (recipe follows)Garnish: finely chopped bittersweet chocolate
Instructions
Preheat oven to 350°F (180°C). Spray a 10-inch round cake pan with baking spray with flour.
In a medium bowl, whisk together melted butter, sugars, egg, egg yolk, and vanilla until combined.
In another medium bowl, whisk together flour, salt, baking soda, and baking powder. Fold flour mixture into butter mixture until almost completely combined. Fold in coarsely chopped chocolate until combined and no dry streaks remain. Press dough into an even layer in prepared pan.
Bake until surface is dry and edges are lightly browned, 25 to 30 minutes. Let cool completely in pan on a wire rack. Remove from pan, and transfer to a serving platter.
Spoon Vanilla Buttercream into a pastry bag fitted with a small open star piping tip (Ateco #824). Pipe buttercream around edge of cooled cookie. Garnish with finely chopped chocolate, if desired. Store in an airtight container for up to 3 days.
Notes
*pro tip
You can also bake the cookie in a 14½x9½-inch rimmed baking sheet until set and edges are lightly browned, about 20 minutes.
Vanilla Buttercream
Makes about 2½ cups
Ingredients
1 cup (227 grams) unsalted butter, softened½ teaspoon (1.5 grams) kosher salt2½ cups (300 grams) confectioners’ sugar1 tablespoon (15 grams) heavy whipping cream2 teaspoons (8 grams) vanilla extract or 1 tablespoon (18 grams) vanilla bean paste
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and creamy. With mixer on low speed, gradually add confectioners’ sugar, beating until combined. Beat in cream and vanilla. Slowly increase mixer speed to high, and beat until pale and fluffy, 1 to 2 minutes. Use immediately.
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