This chocolate chip cookie cake is like a giant chocolate chip cookie but with the thickness and soft center of a classic cake recipe. Topped with a rich and creamy buttercream frosting and plenty of sprinkles, it’s a fun twist on two classic desserts that kids and adults will love!
Once the dough is all mixed together and smooth, stir in the chocolate chips until they are evenly distributed throughout the cookie dough.
2 cups chocolate chips
Add the cookie dough into the prepared springform pan. Gently flatten out the dough with a rubber spatula until the dough covers the bottom of the pan.
Place the cookie cake into the preheated oven and bake the cookie cake for 35 to 40 minutes. The cake is done when the edges are a golden color and the middle of the cake is just barely set.
Once the cookie cake is finished baking take the cake out of the oven and allow the cake to cool in the pan with the rim on for 15 minutes. Then put onto a cooling rack.
Cut the cake it into 8 even slices but don’t remove them from the pan yet.
Pipe out little dollops of frosting all around the edge of the cake using a star tip. Then add sprinkles on top of the frosting.
Carefully remove the outside of the pan from around the cake then serve while still warm.
Frosting
In a microwave safe bowl, melt together the butter and unsweetened chocolate in the microwave. Stir to combine.
1 cup butter, 6 ounces unsweetened chocolate
Combine the powdered sugar, vanilla, and melted chocolate and butter mixture together in a large mixing bowl. Use a hand mixer and mix the ingredients together until they are a smooth and creamy texture.
2 lbs powdered sugar, 1 tsp vanilla extract
Add in about 1/2 cup milk and mix again until the milk is completely combined into the mixture. Add more milk to desired consistency.
3/4 cup milk
Transfer the frosting to a piping bag with a star tip to be used to decorate the cake.
Notes
Frosting note - this recipe is written for an entire batch of chocolate frosting to give you enough that you can write message with, etc. If you need less, you can easily half the recipe as well! Increase the number of slices. This recipe for a chocolate chip cookie cake is enough to serve eight people a very generous slice of cake. It can be too big for some people. My recommendation is to slice as you’re serving, not before, so people can let you know if it’s too much. You may find you’ve got more leftovers than you thought!For clean slices you can either use a plastic knife, with a back-and-forth sawing motion, or a bigger sharp knife, making sure to wipe the blade between each cut. Because it is soft, you’re less inclined to ruin it by using a plastic knife!If you don’t have a springform pan, line a 9″ round cake pan with parchment paper and use that instead. You can then use the parchment paper to pull the cookie cake out of the pan and slice.