Chocolate Chip Cookie Cake Recipe

Ultra soft, chewy Chocolate Chip Cookie Cake from scratch! The BEST recipe. Slice it up for an easy, delicious dessert or decorate for a special birthday.

YIELD: 1 (9-inch) cake


1 cup all-purpose flour
1 cup white whole wheat flour or whole wheat pastry flour
3/4 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg (optional)
10 tablespoons unsalted butter, softened to room temperature
2/3 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon kosher salt
1 large egg plus 1 egg yolk, at room temperature
1 tablespoon whole milk*
2 teaspoons pure vanilla extract
1 1/4 cups semisweet chocolate chips

1 1/2 cups plus 2 tablespoons powdered sugar
1/4 cup unsweetened cocoa powder
6 tablespoons unsalted butter, softened to room temperature
2 tablespoons whole milk*
1/2 teaspoon instant espresso powder (optional�it will intensify the chocolate flavor without making the frosting taste like coffee)
1 teaspoon pure vanilla extract
Pinch kosher salt, to taste

*You can use any milk for the frosting and cookie you like. I prefer something with some fat in it (such as whole milk, cream, or half and half) because it�s a small amount and results in a richer, creamier frosting.


For the Chocolate Chip Cookie Cake:

  1. In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and nutmeg.
  2. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat together the butter, brown sugar, granulated sugar, and the salt on medium speed until smooth, about 3 minutes. Add the whole egg, beating for 1 minute and stopping to scrape down the bowl before adding the egg yolk. Beat for another minute and scrape down the bowl again. Beat in the milk and vanilla.
  3. Visit Chocolate Chip Cookie Cake @ for full directions.

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