Chocolate Chip Cookie Cake

• servings: 8 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

1 1/4 cups (247 grams) lightly packed dark brown sugar*

1/2 cup (100 grams) granulated sugar

2 sticks (227 grams) unsalted butter

2 large eggs plus 1 egg yolk, (at room temperature)

1 tablespoon milk

2 teaspoons vanilla extract

1 1/2 cups (191 grams) all-purpose flour

1 1/4 cups (159 grams) bread flour**

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cornstarch

1 teaspoon fine sea salt

2 cups (340 grams) semisweet chocolate chips

Frosting:

1 1/2 cups (153 grams) powdered sugar, (sifted)

1 stick (113 grams) unsalted butter, (at room temperature)

Pinch fine salt

2 teaspoons pure vanilla extract

1 tablespoons cream or milk

Sprinkles, (for garnishing)

Directions

For the cookie base:

Place sugars in a medium bowl. Set aside.

Add the butter to a small saucepan set over medium-low heat, swirling occasionally until melted. Alternatively, place the butter in a microwave-safe bowl and microwave in 30-second bursts, stirring between bursts, until melted. Add hot butter to the sugars and stir to combine. Set aside to cool until just warm.

Stir in the eggs, egg yolk, milk, and vanilla until well combined. Using a spatula, gradually mix in the flours, baking soda, baking powder, cornstarch, and salt. Stir in the chocolate chips. Bake now or cover the dough and refrigerate until ready to bake, up to 72 hours.

When ready to bake, preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray *(or 9x9x2” square pan)

Press the cookie dough into the bottom of the prepared pan. Bake for 30 minutes for a gooey center or 35 to 40 minutes to cook completely. Place the pan on a cooling rack and allow the cookie cake to cool completely before removing from the pan and frosting. *(I’ve found 35 min cook time is about right. )

For the buttercream:

In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.

Spread all over the cooled cookie cake then garnish with sprinkles. Serve or cover and let stand at room temperature for up to 1 day, or refrigerated for up to 3 days. Let come to room temperature before serving.

Notes

Recipe Notes

For high altitude:

Increase milk by 2 tsp, increase flour to 204 g and bread flour to 165 g, reduce brown sugar to 245 g, decrease baking powder by 1/8 tsp.

To make gf:

Reduce butter by 10% to 199 g, use KA gf Measure for measure flour 191 g and KA gf bread flour 150 g and almond flour 30 g, use 3 tsp vanilla and follow changes for high altitude if needed with increase in moisture, reduce baking powder and brown sugar as stated above. I have not tried it with Kats flour blend & xanthan gum given the bread flour need. Could the butter be reduced by 20%? Maybe try?

*If you don’t have dark brown sugar, use light brown sugar. Just note that you will lose some depth of flavor, and the texture will change slightly. More on this in the ‘Sprinkle of Science’ Tip Box above the recipe.

**If you don’t have any bread flour, feel free to use only all-purpose flour, though your cookie cake may not be as chewy. More on this in the Tip Box.

Make Ahead: The cookie dough can be stored in greased pan, covered, and refrigerated for up to 3 days before baking. If you need to prep the dough further in advance, check out my article on freezing cookie dough here.