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chocolate chip cookie cake recipe
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Chocolate Chip Cookie Cake

The absolute best chocolate chip cookie cake recipe. It's chewy, delicious and reminds me of The Great American Cookie Co. cookie cake!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 20 servings
Calories 323kcal
Author Courtney Whitmore

Ingredients

Chocolate Chip Cookie Cake

  • 2 sticks unsalted butter melted
  • 2 cups light brown sugar
  • 2 tablespoons vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon cornstarch
  • 3 tablespoons light corn syrup
  • 2 cups chocolate chips I use semi-sweet

Cookie Cake Buttercream Frosting

  • 2 sticks softened butter (I use 1 salted, 1 unsalted)
  • 1 cup shortening
  • 7-8 cups powdered sugar roughly 2lbs.
  • 1/3 cup milk or heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract

Instructions

To Make Chocolate Chip Cookie Cake:

  • Preheat the oven to 325°F (165°C).
  • In a large mixing bowl, stir together the melted butter and sugar until well combined.
  • Add the vanilla extract and eggs, mixing until fully incorporated.
  • Add the flour, salt, and cornstarch, and mix until just combined.
  • Stir in the corn syrup until evenly distributed throughout the dough.
  • Fold in the chocolate chips.
  • Generously spray a rimmed baking sheet with baking spray. I use an 11x17-inch pan, but a 10x15-inch pan will also work, the cookie cake will just be slightly thicker and may require a few extra minutes of baking time.
  • Transfer the dough to the prepared pan and press it into an even layer. Tip: To make this step easier, lightly spritz a piece of wax paper with baking spray and use it to press the dough evenly into the pan. Bake for 20–25 minutes, or until the edges are golden and the center is set.

To Make Cookie Cake Buttercream Frosting:

  • In a large mixing bowl, beat the softened butter and shortening together for 3 to 4 minutes until light and creamy.
  • Gradually mix in the powdered sugar, starting on low speed to avoid any mess.
  • Add the milk (or heavy cream), along with the vanilla and almond extracts. Beat on medium speed for about 5 minutes, until the frosting is smooth and fluffy.
  • If desired, add gel food coloring and mix until evenly tinted. Or divide into smaller bowls to add gel coloring for multiple colors.

Nutrition

Calories: 323kcal | Carbohydrates: 47g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 145mg | Potassium: 53mg | Fiber: 1g | Sugar: 36g | Vitamin A: 346IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg