How to Make Chocolate Chip Cookie Cake | The Stay At Home Chef
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A soft, buttery chocolate chip cookie cake, stuffed full of sprinkles and topped off with rich chocolate frosting. This serves as a great alternative to traditional birthday cake!
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PRINTABLE RECIPE: 🖨️ 🖨️
• ¾ cup butter, softened
• ¾ cup sugar, tightly packed
• ⅔ cup sugar
• 1 egg + 1 egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose
• 1½ teaspoon cornstarch
• ½ teaspoon baking powder
• ¾ teaspoon salt
• 1 cup chocolate chips
• 2 tablespoons sprinkles
• 1/2 cup (1 stick) salted butter, softened to room temperature
• 1 ½ cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1-2 teaspoons milk
1️⃣ 00:00:11 – Preheat oven to 350F (177C) and prepare a 10″ round pan by lining the bottom with parchment paper or by lightly greasing. Set aside.
2️⃣ 00:00:19 – Combine softened butter and sugars in a large bowl and use an electric mixer to beat well until light and fluffy. Add eggs, and egg yolk one at a time, stirring well after each addition. Stir in vanilla extract.
3️⃣ 00:00:50 – Add in flour, cornstarch, baking powder, and salt and mix in until combined. Stir in chocolate chips and sprinkles.
4️⃣ 00:01:30 – Spread batter evenly into prepared pan. Bake on 350F for 30 minutes or until edges just begin to turn golden brown.
5️⃣ 00:02:01 – Prepare chocolate frosting while the cookie cake cools. In electric mixer cream butter and sugars together until light and fluffy. Mix in cocoa powder and vanilla extract. Pause to scrape down the sides of the bowl with a spatula. If the frosting is thick, add milk (start with just 1 teaspoon, if consistency is still too stiff add another) and beat well.
6️⃣ 00:02:53 – Transfer frosting to a piping bag and pipe icing around the rim of your cooled cookie cake — I used a piping bag fitted with a Wilton 2D tip, but in a pinch you can simply transfer your frosting to a Ziploc bag, snip off a small corner, and pipe that way. Top frosting with sprinkles for decoration.
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