Chocolate Chip Cookie Cake
Celebrate your next big occasion with a giant chocolate chip cookie cake! Buttery and soft, with plenty of melty chocolate running all throughout. And don't forget the rainbow sprinkles!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cups unsalted butter, (softened)
- 3/4 cup light brown sugar (loosely packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 12 ounces chocolate chips ((semi-sweet or bittersweet))
- 1/2 cup unsalted butter, (softened)
- pinch of kosher salt
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream
- rainbow sprinkles (for garnish)
Instructions
- 1
Preheat the oven to 350 degrees F and lightly mist a 10-inch tart pan with non-stick spray.
- 2
Place the butter, brown sugar and granulated sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (3 to 5 minutes).
- 3
Add the egg, egg yolk, and vanilla, beating until completely incorporated.
- 4
Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda, and salt, stirring on medium-low speed just until all the ingredients are combined (do not over-mix).
- 5
Stir in the chocolate chips.
- 6
Transfer the cookie dough to the prepared pan, spreading it in an even layer.
- 7
Bake for 22 to 28 minutes, or until golden around the edges but still soft in the middle.
- 8
Cool completely, then decorate with buttercream and rainbow sprinkles.
- 9
Place the butter and salt in the bowl of an electric mixer, and beat on medium speed until smooth.
- 10
Add the powdered sugar, a half cup at a time, beating on medium speed until incorporated.
- 11
Stir in the vanilla extract.
- 12
Whip the frosting on medium-high speed until very fluffy.
- 13
Whip in the cream (as needed) to achieve a more spreadable consistency.
- 14
Transfer the buttercream to a piping bag fitted with a jumbo open star tip, and pipe swirls around the outside edge of the cooled chocolate chip cookie cake.
- 15
Garnish with rainbow sprinkles.