Chewy Chocolate Chip Cookie Cake
A delightful blend of cookie and cake, this Chewy Chocolate Chip Cookie Cake offers a soft, chewy texture, and rich chocolate goodness, perfect for any occasion.
Ingredients
For the cookie cake
- 3/4 cup unsalted butter, room temp regular or plant-based, adds moisture and richness
- 1 cup dark brown sugar, packed provides sweetness and depth of flavor
- 1/4 cup granulated sugar contributes sweetness and helps with texture
- 1 large egg binds the ingredients together
- 1 large egg yolk enhances moisture and richness
- 2 tsp vanilla extract adds flavor
- 2 cups all purpose flour provides structure
- 1 tsp kosher salt balances sweetness
- 1/2 tsp baking powder helps with leavening
- 1 1/4 cups semisweet chocolate chips, plus an extra handful for topping adds sweetness and texture
For the frosting
- 6 tbsp unsalted butter, room temp regular or plant-based, adds moisture
- 1 cup powdered sugar provides sweetness and smooth texture
- 3 tbsp unsweetened cocoa powder adds chocolate flavor
- 1–2 tbsp milk adjusts consistency
- Rainbow sprinkles for decorating for a fun visual touch
Instructions
Preparation
- Start by preheating your oven and greasing your baking pan.
- In a mixing bowl, combine the unsalted butter, dark brown sugar, and granulated sugar. Beat until smooth.
- Add the large egg and egg yolk to the mixture and mix until fully incorporated.
- Include the vanilla extract and mix again.
- In a separate bowl, whisk together the flour, kosher salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Fold in the semisweet chocolate chips.
Baking
- Transfer the batter into the prepared baking pan, spreading it evenly.
- Sprinkle additional chocolate chips on top.
- Bake until the edges are set and the center looks slightly underbaked, about 25 minutes.
- Allow it to cool fully in the pan on a wire rack.
Frosting
- In a bowl, cream together the unsalted butter, powdered sugar, and cocoa powder.
- Add milk until you achieve a spreadable consistency.
- Once the cake has cooled, frost the top generously.
- Finish with a sprinkle of rainbow sprinkles.
Notes
Make sure your butter is at room temperature for easier mixing. Avoid overmixing to keep the cake tender.