Easy Cookie Cake Recipe
This simple and chewy cookie cake recipe is great for birthdays or any special event! It's tastier than store-bought cakes. You can keep it plain or add my favorite vanilla buttercream and sprinkles for a homemade touch! I don't like putting chocolate chip cookies in the fridge or freezer because they can get dry and not as chewy. But if you need to make this ahead, here's what you can do: after baking, wrap the unfrosted cookie in plastic wrap. When you're ready to eat it, let it thaw to room temperature, then frost it. This way, you can still enjoy a fresh and chewy cookie cake!
Equipment
- 9-inch pie dish or 9-inch round cake pan
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula or spoon
- Knife
Ingredients
- ¾ cup Unsalted butter softened to room temperature
- 1 cup Packed light or dark brown sugar
- 1 Large egg + 1 egg yolk*
- 2 tsp Pure vanilla extract
- 2 cups All-purpose flour spooned & leveled
- 2 tsp Cornstarch also known as cornflour*
- 1 tsp Baking soda
- ½ tsp Salt
- 1 and ½ cup Semi-sweet chocolate chips
- Chocolate buttercream for topping Optional
Instructions
- Preheat oven: Turn it to 350°F (177°C).
- Get pan ready: Grease a 9-inch pie dish or round cake pan with nonstick spray.
- Mix butter: Beat it until it's soft and creamy.
- Add sugar: Mix it in until it's creamy too.
- Put in eggs and vanilla: Mix until they're all combined.
- Mix dry stuff: In another bowl, mix flour, cornstarch, baking soda, and salt.
- Combine wet and dry: Slowly mix the dry stuff into the wet stuff until it's all mixed up.
- Add chocolate chips: Mix them in until they're spread out.
- Squish dough: Push the dough evenly into the pan.
- Bake it: Stick it in the oven for 20-25 minutes until it's a bit golden.
- Check if it's done: Poke it with a toothpick; if it comes out clean, it's ready.
- Stop it from burning: If the edges get too brown too quickly, cover them with foil.
- Cool it down: Let it cool on a rack.
- Serve it up: If you want, move it to a plate.
- Add toppings: You can put frosting, whipped cream, or ice cream on top.
- Keep it fresh: Cover it up and it can stay good for up to 3 days at room temperature.
Notes
- Cornstarch makes dough thicker for a softer cookie cake. Skip if unavailable.
- Use 1 whole egg + 1 egg yolk for best texture. Ensure eggs are at room temperature for even mixing.