Description

This Chocolate Chip Cookie Cake recipe combines the classic flavors of a chocolate chip cookie baked into a cake form, topped optionally with a rich chocolate fudge frosting. With a tender yet chewy texture and gooey chocolate chips throughout, it’s perfect for celebrations or any sweet craving. The recipe uses a blend of all-purpose and whole wheat flour for added wholesomeness and features an easy-to-follow method culminating in a delightful dessert.

Ingredients

For the Cookie 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, at room temperature
1 egg yolk, at room temperature
1 tablespoon whole milk
2 teaspoons pure vanilla extract
1 1/4 cups semisweet chocolate chips

For the Chocolate Fudge Frosting (Optional)

1 1/2 cups powdered sugar, plus 2 tablespoons
1/4 cup unsweetened cocoa powder
6 tablespoons unsalted butter, softened to room temperature
2 tablespoons whole milk
1/2 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
Pinch kosher salt (to taste)

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Instructions

Whisk dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and nutmeg until thoroughly combined and no lumps remain.
Beat butter and sugars: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter, light brown sugar, granulated sugar, and salt on medium speed until smooth and creamy, about 3 minutes.
Add eggs and flavorings: Add the whole egg to the butter and sugar mixture, beating for 1 minute. Scrape down the bowl, then add the egg yolk, and beat for another minute. Add the milk and vanilla extract and mix until well combined.
Incorporate dry ingredients: Reduce the mixer speed to low and slowly add the flour mixture. Mix just until the dough comes together and no flour streaks remain. Fold in the semisweet chocolate chips by hand if needed.
Chill the dough: Lay two large sheets of plastic wrap overlapping. Transfer the dough onto the center and shape into a thick disk. Wrap snugly and refrigerate for at least 1 hour, up to 3 days to firm up.
Prepare to bake: Preheat the oven to 350°F (325°F if using a clear glass pan). Grease a 9-inch springform pan, pie dish, or cake pan generously with baking spray. Press the chilled dough evenly into the pan.
Bake the cookie cake: Bake for 20 to 25 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean. Check at 15 minutes to prevent over-browning; loosely tent with foil if edges brown too quickly. Remove from oven and cool completely on a wire rack.
Make the chocolate fudge frosting: Sift together powdered sugar and cocoa powder. Beat the softened butter in a bowl on medium speed until light and creamy (about 2 minutes). Reduce speed, add half the powdered sugar mixture, milk, espresso powder, and vanilla. Beat to combine, add the remaining powdered sugar mixture and beat 2 more minutes until fluffy. Add pinch of salt if needed.
Decorate and serve: Once cooled, run a sharp knife around the edges of the cookie cake to loosen it, then transfer to a serving dish or serve directly from the pan. Frost with chocolate fudge frosting if desired.

Notes

Chilling the dough is essential for easier handling and to prevent spreading during baking.
If you don’t have espresso powder, you can omit it, but it enhances the chocolate flavor in the frosting.
For a softer cake texture, avoid overbaking; remove from oven as soon as the toothpick is clean.
This cookie cake keeps well at room temperature for 2 days and refrigerated for up to 5 days.
Use parchment paper or a silicone mat if you don’t have a non-stick coating or baking spray for the pan.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American