Turn your chocolate chip cookies into a special occasion cake with this recipe. The cake is much easier than making dozens of individual cookies, and it's an excellent dessert for a birthday or party.
The recipe calls for a homemade chocolate frosting, but feel free to use canned frosting if you're short on time. Or decorate the edge of the chocolate chip cake with vanilla or peanut butter frosting.
Dress the cake up with sprinkles to match the season or occasion. Red, white and blue sprinkles are perfect for the 4th of July or use orange and black for Halloween or red and green for Christmas.
- For the Chocolate Chip Cookie Cake:
- 1 3/4 cups all-purpose flour (8 ounces)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 12 tablespoons butter (softened)
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 cup semisweet chocolate chips (divided)
- For the Chocolate Frosting
- 2 cups powdered sugar
- 4 tablespoons unsweetened cocoa powder
- 4 tablespoons butter
- 4 to 5 tablespoons evaporated milk (or milk or light cream)
- Optional: multicolored or seasonal sprinkles
For the Cookie Cake
Gather the ingredients.
Heat the oven to 350 F.
Butter the bottom and sides of a 9 to 10-inch pie plate or quiche pan. If desired, cut a piece of parchment paper and fit it into the pan; butter the paper lightly.
In a bowl, combine the flour, baking soda, and salt. Stir with a spoon or whisk to blend thoroughly.
In a mixing bowl with an electric mixer, beat the softened butter with the brown and granulated sugars for about 2 to 3 minutes, or until light and fluffy. Beat in the whole egg and blend thoroughly. Add the egg yolk and vanilla and beat until well blended.
With the mixer on low speed, add the dry ingredients; mix until moistened.
Fold all but a tablespoon or two of the chocolate chips into the cookie dough with a wooden spoon or spatula.
Spread the cookie dough evenly in the prepared baking dish. Sprinkle with the remaining 1 or 2 tablespoons of chocolate chips and lightly press them into the dough.
Bake for about 22 to 25 minutes, or until golden brown and firm.
Remove the pan to a rack and let the cookie cake cool completely. If desired, loosen the sides and remove the chocolate chip cookie cake to a large plate.
For the Chocolate Frosting
Sift the powdered sugar and cocoa powder into a bowl; stir to blend.
In a mixing bowl with an electric mixer, beat the 4 tablespoons of butter until smooth.
With the mixer on low speed, add the powdered sugar mixture and 4 tablespoons of milk or cream. Beat until smooth and creamy, adding more milk, as needed for piping consistency.
Fit a pastry bag with a large, decorative tip and fill it with frosting. Pipe the frosting around the edge of the chocolate chip cookie cake. Decorate the cake with sprinkles.