A giant soft baked chocolate chip cookie cake! Filled with colorful sprinkles and topped off with a rich chocolate frosting, this would make a great birthday cake substitute!
I originally shared this chocolate chip cookie cake over on The Stay at Home Chef!
After the past two plus years of blogging I estimate that I’ve gained around 698 lbs or so. I can only estimate because I’m about as eager to step on a scale as I would be to step on a rattlesnake. Honestly, at this point I’d prefer the rattlesnake.
I finally joined a gym yesterday to take a stride to combat the effects of these desserts (especially these life-ruining chocolate chip cookies), and in true sugar-addict fashion I’m skipping the gym today to join my sister for her birthday dinner at the Cheesecake Factory and to pig out on cheesecake and a slice of this giant chocolate chip cookie cake.
Somebody help me.
My mom made Jaclyn an elaborate birthday cake, like she does for each of us every year, that I can’t wait to dig in to, but I also have this giant, chocolate frosted cookie cake sitting on my counter at home just calling my name and I can’t seem to resist reaching for a slice each time I walk past.
It’s irresistible, like a big thick soft baked chocolate chip cookie, complete with chocolate frosting (naturally). I baked mine in a 10″ springform pan, but if you have a deep 10″ cake pan that would work just fine, too. Bake until the edges are slightly golden brown — the center will be soft and buttery and chewy and so good you won’t even remember you were supposed to be at the gym until you come up for air after inhaling half the pan…
Not that I know this from experience or anything…
I used a slight variation of the same chocolate frosting that I used on my chocolate cupcakes, it’s simple to make, smooth, creamy, and richly chocolaty. It also can be made in just one bowl meaning that there’s no reason to not top your cookie cake off with it.
OK, if anyone wants to come pry this cookie cake out of my hands and drag me to the gym right about now, that would be greatly appreciated.
Big Frosted Cookie CakePrint Pin Rate
- ¾ cup butter softened (170g)
- ¾ cup light or dark brown sugar tightly packed (150g)
- ⅔ cup sugar (135g)
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose (250g)
- 1 ½ teaspoon corn starch
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup semisweet chocolate chips (170g)
- 2 Tablespoons sprinkles
- ½ cup 1 stick salted butter, softened to room temperature (113g)
- 1½ cups powdered sugar (188g)
- ¼ cup cocoa powder (25g)
- ½ teaspoon vanilla extract
- 1-2 teaspoons milk
- Preheat oven to 350F (175C) and prepare a 10" round pan by lining the bottom with parchment paper or by lightly greasing. Set aside.
- 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.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually stir dry ingredients into wet until completely combined. Stir in chocolate chips and sprinkles.
- Spread batter evenly into prepared pan. Bake on 350F (175C) for 30 minutes or until edges just begin to turn golden brown.
- Prepare chocolate frosting while the cookie cake cools.
- Cream butter with an electric mixer.
- Gradually add sugar until completely combined
- Stir in cocoa powder and then vanilla extract. Pause to scrape down the sides of the bowl with a spatula.
- Add milk (start with just 1 teaspoon, if consistency is still too stiff add another) and beat well
- 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.
- Slice and enjoy!