Big Chewy Chocolate Chip Cookie Cake
Chewy on the inside with crisp edges. This chocolate chip cookie cake is decorated with American buttercream and crunchy sprinkles.
Servings 24
Equipment
- 13 inch round pan
- If you don't have a round pan, you can use a 9 x 13 inch pan. The cookies will be slightly thicker. This can be cut into 24 squares. Optional
- Parchment paper Optional
Ingredients
Big Chewy Chocolate Chip Cookie Cake
- 2 ¾ cups all-purpose flour (330g)
- 1 ½ tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ sticks unsalted butter (melted) (171g)
- 2 cups packed brown sugar (light or dark) (450g)
- 2 eggs + 1 egg yolk Have at room temperature
- 2 tsp vanilla extract (or vanilla bean paste)
- 1 ½ semi-sweet chocolate chips (I use Nestle)
American Buttercream
- 2 sticks unsalted butter, room temperature (8 oz or 226g)
- 3 ¾ cups powdered sugar (469g)
- ¼ tsp salt
- 2 tsp vanilla extract
- 2 tbsp whipping cream (or heavy cream)
Instructions
Big Chewy Chocolate Chip Cookie Cake
- Preheat the oven to 350°F (180°C). Line a 13 inch round pan with parchment, that overhangs around the edges to lift out easier after baking. If you are serving in the pan, parchment is not necessary.
- Add the flour, cornstarch, baking soda, and salt into a medium sized bowl and whisk together. Set aside.
- In a stand mixer with a whisk attachment or a large bowl with a handheld mixer, pour in the melted butter. Add the brown sugar and whip on medium speed until combined.
- Add the eggs and vanilla extract and mix on medium speed until combined.
- Add the dry ingredients and mix on low speed. Stop once the ingredients are combined. Stir in the chocolate chips with a spatula.
- Press the dough evenly into the pan and place in the middle rack in the oven. Bake for 22-24 minutes or until the cookie looks golden brown. If baking in a 9 x 13 in pan, it may need 3-4 more minutes.
- Let the cookie cool completely before trying to remove it from the pan or decorate with buttercream.
- The cookie will stay fresh at room temperature for five days if covered with tinfoil or in an airtight container.
American Buttercream
- Equip the paddle attachment to your stand mixer. Or use a hand mixer. Add the softened butter in the bowl of a stand mixer and beat on high speed for one minute.
- Add 1 cup of powdered sugar and mix on low for 30 seconds. Continue to add powdered sugar one cup at a time to avoid sugar clouds. After all the powdered sugar is all added, scrape down the bowl with a spatula.
- Add the salt, vanilla, and whipping cream and mix everything on medium speed for two minutes. Then, change the speed to low and mix for 5 minutes.
- After 5 minutes, if the buttercream is too stiff, add 1 tbsp of additional whipping cream and mix on low. Continue to add whipping cream until it looks smooth and silky but not wet.
- *Optional* Mix the frosting on low for an additional 5 minutes. This helps eliminate air bubbles, lightens the color, and makes the frosting creamier, silky, and easier to pipe.
Notes
- If the edges are getting too dark, make sure to place your pan in the middle of the oven. You can also covered the edges with tinfoil.
- The cookie will stay fresh at room temperature for five days if covered with tinfoil or in an airtight container.
- Other add ins: walnuts, sprinkles