Introduction

Celebrate any occasion with this delicious Chocolate Chip Cookie Cake topped with a creamy buttercream frosting. It combines the best of chewy cookie texture with smooth, sweet frosting for a treat everyone will love.

A round cake with a thick outer layer made of chunky cookie dough filled with dark chocolate chips, giving a rough, crumbly texture all around the sides. On top, there is a smooth, white whipped cream layer piped into eight large, round swirls covering the entire surface evenly. The cake sits on a white marbled texture that contrasts softly with the golden brown cookie layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
Optional: A pinch of sea salt for sprinkling on top
1 cup (2 sticks) unsalted butter, softened (for frosting)
4 cups powdered sugar, sifted (for frosting)
1/4 cup heavy cream or whole milk (for frosting)
2 teaspoons vanilla extract (for frosting)
1/4 teaspoon salt (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan to prevent sticking.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
Step 3: In a large bowl, mix the melted butter with brown sugar and granulated sugar until smooth. Add the eggs and vanilla extract, then mix until fully incorporated.
Step 4: Gradually stir the dry ingredients into the wet mixture just until combined. Fold in the chocolate chips gently.
Step 5: Spread the cookie dough evenly into the prepared cake pan. Bake for 20-25 minutes, or until the edges turn golden and the center is set but still soft.
Step 6: Allow the cake to cool in the pan on a wire rack for about 15 minutes. Optionally, sprinkle a pinch of sea salt on top to enhance the flavors.
Step 7: To prepare the buttercream frosting, beat the softened butter on medium speed until smooth and creamy (about 2 minutes).
Step 8: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Then increase to medium speed and beat until smooth.
Step 9: Add the heavy cream, vanilla extract, and salt to the frosting. Beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy. Adjust consistency by adding more cream or powdered sugar if needed.
Step 10: Spread the buttercream evenly over the cooled cookie cake. Cut into 8-10 slices to serve and enjoy.

Tips & Variations

For extra indulgence, sprinkle a pinch of sea salt on top of the frosting to enhance the chocolate flavor.
Use dark or milk chocolate chips if you prefer a different chocolate taste.
Try adding chopped nuts like walnuts or pecans to the dough for a crunchy texture.
If you don’t have heavy cream, whole milk works well as a substitute in the frosting.

Storage

Store the cookie cake covered in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Before serving, allow refrigerated cake to come to room temperature. Reheat slices gently in the microwave for 10-15 seconds for a fresh-baked feel.

How to Serve

The image shows a round cake with two main layers. The bottom and sides are covered with a thick layer of chunky cookie dough filled with small, dark chocolate chips. On top of the cookie dough layer, there is a thick layer of swirled white cream piped in large rosettes that cover the entire surface of the cake. The cake sits on a wooden surface dusted lightly with powdered sugar, but the background is edited to have a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cookie cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check that the blend contains xanthan gum for best texture.

How do I prevent the frosting from being too runny?

If your frosting is too thin, gradually add more sifted powdered sugar until it thickens to a spreadable consistency. Alternatively, reduce the amount of cream slightly and beat again.