Cookie Cake
This cookie cake strikes a balance between a cookie and a cake, offering a delightful sweetness and soft, chewy texture perfect for any occasion.
Ingredients
For the Cookie Cake
- 1.5 cups all-purpose flour For structure
- 1 teaspoon baking soda For leavening
- 0.5 teaspoon fine sea salt Enhances flavor
- 1 cup unsalted butter, room temperature For moisture and richness
- 0.75 cup granulated sugar For sweetness and texture
- 0.75 cup packed light brown sugar For moistness and depth of flavor
- 2 large eggs, room temperature For binding
- 2 teaspoons pure vanilla extract For flavor
- 1.5 cups semi-sweet chocolate chips For richness and sweetness
For the Buttercream Frosting
- 0.5 cup unsalted butter, softened For moisture
- 2 cups powdered sugar, sifted For sweetness and smooth texture
- 1-2 tablespoons whole milk or heavy cream For consistency
- 1 teaspoon vanilla extract For flavor
Optional Toppings
- sprinkles, chopped nuts, mini M&M’s, or a dusting of cinnamon For decoration
Instructions
Preparation
- Preheat your oven to the desired temperature and prepare your baking pan by greasing it or lining it with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, and fine sea salt.
- In a separate bowl, cream the unsalted butter with granulated sugar and light brown sugar until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Gradually blend the dry ingredients into the wet mixture, mixing just until combined.
- Gently fold in the semi-sweet chocolate chips using a spatula.
- Spread the batter evenly in the prepared baking pan, smoothing the top.
Baking
- Bake until the edges are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove from the oven and allow to cool in the pan for a short time before transferring to a wire rack to cool completely.
Frosting
- While the cookie cake cools, prepare the buttercream frosting by creaming the softened unsalted butter in a bowl.
- Gradually add sifted powdered sugar until combined.
- Add 1 to 2 tablespoons of whole milk or heavy cream along with the vanilla extract, mixing until you achieve a spreadable consistency.
Assembly
- Once the cookie cake is completely cooled, spread the buttercream frosting generously across the top.
- Add optional toppings such as sprinkles or chopped nuts for extra texture and visual appeal.
Notes
Ensure ingredients are at room temperature, check baking time, and allow the cake to cool completely before frosting.