Description
This Easy Homemade Chocolate Chip Cookie Cake is a delightful twist on classic cookies, baked in a springform pan to create a soft, chewy cake loaded with semi-sweet chocolate chips. Topped with rich chocolate frosting and colorful sprinkles, it’s perfect for birthdays, celebrations, or just a fun dessert to share.
Ingredients
Scale
Cookie Cake
- ½ cup unsalted butter
- ⅔ cup brown sugar (packed)
- 2 tbsp white sugar
- 1 egg
- 1 egg yolk (white discarded)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 1 ½ cup semi-sweet chocolate chips
Frosting & Decoration
- Chocolate frosting (homemade or store-bought, approximately 1 cup)
- Sprinkles, as desired
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray a 9-inch springform pan thoroughly with baking spray to prevent sticking.
- Melt butter and mix sugars: In a medium microwave-safe bowl, melt the ½ cup unsalted butter. Add the ⅔ cup packed brown sugar and 2 tbsp white sugar, mixing until fully combined and smooth.
- Add eggs and vanilla: Incorporate the whole egg, egg yolk (discard the white), and 1 tsp vanilla extract into the butter-sugar mixture. Mix until the batter is smooth and uniform.
- Combine dry ingredients: Add 2 cups all-purpose flour, ½ tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt to the wet mixture. Stir gently until a soft dough forms without overmixing.
- Fold in chocolate chips: Stir in the 1 ½ cups semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Press dough into pan: Evenly press the cookie dough into the prepared springform pan. If the dough feels sticky, slightly wet your hands to help press it down smoothly.
- Bake the cookie cake: Bake for 22-25 minutes or until the top is golden brown. If the edges start browning too fast, loosely tent the cake with aluminum foil to prevent overbaking.
- Cool the cake: Allow the cookie cake to cool for at least 30 minutes before frosting to set properly. You can speed this up by placing it in the refrigerator.
- Frost and decorate: Prepare your chocolate frosting. Fill a piping bag or a zip-top bag with the frosting and pipe around and across the surface as desired. Immediately sprinkle with colorful sprinkles to finish.
Notes
- Use room temperature egg for better mixing.
- If dough is too sticky, chill for 10 minutes before pressing into the pan.
- Choose a good quality semi-sweet chocolate chip for the best flavor.
- The cookie cake is best enjoyed within 2 days but can be refrigerated for up to 4 days.
- For gluten-free option, substitute all-purpose flour with a gluten-free flour blend one-to-one.
- Ensure the cookie cake cools completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: cookie cake, chocolate chip cookie cake, homemade cookie cake, chocolate chip dessert, birthday cake alternative
