Chocolate Chip Cookie Cake

This is my favorite classic Chocolate Chip Cookie Cake Recipe! It's loaded with lots of chocolate chips. Not to mention, its ultra soft and chewy. This recipe can be easily decorated for any holiday, celebration and occassion.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 20

Resting/Cooling Time 1 30

Total Time 2 15

Servings people

Calories 417kcal

Author Mara

Ingredients

¼ cup shortening room temperature
2 tablespoons unsalted butter room temperature
⅜ cup granulated sugar
⅜ cup dark brown sugar packed
1 teaspoon vanilla extract
1 tablespoon milk whole milk
1 large egg room temperature
¼ teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1 & ⅜ cup all-purpose flour (165 grams)
1 cup semi-sweet chocolate chips (set aside 2 tablespoons)

Instructions

Line and pre-heat: Preheat the oven to 350° Fahrenheit. Line a 9-inch springform pan with aluminum foil. Use 4 pieces. 1 square for the bottom and then 3 smaller ones that I used on the side. Then "lock-in" the foil with the springform. Spray with non-stick spray. Set aside.
Start the base: Cream together butter and shortening together with a stand mixer for roughly 1 minute. Next, add in brown sugar and granulated sugar and beat again for another 2-3 minutes. Scrap bowl the bowl as need.
Add in egg to the stand mixer. Beat it together until everything is combined for about 1-2 minutes. Then, add in vanilla and milk and beat again for another 1-2 minutes.
Dump in all the dry ingredients to the stand mixer and mix until just combined (it's okay if there's are a couple of streaks of flour).
Set aside 2 tablespoons of chocolate chips but then add the rest of the chocolate chips to the dough. Gently fold into the cookie cake dough with a wooden spoon or silicone spatula. Then, press the dough into the prepared 9-inch springform pan. Gently press extra chocolate chips onto the top.
Bake for 20-25 minutes in the pre-heated oven, until the edges turn a golden brown. Then, cool: in the pan on a cooling rack until completely cooled.
Carefully Remove: the springform pan, then the foil from the cookie cake. Place on serving plate or platter. Make sure all foil is remove from the bottom and sides of the cookie cake.
Decorate: as you desire with salted caramel chocolate frosting (or frosting of your choice). Slice and enjoy!

Notes

Foil is our friend! If there is too much browning on the top of your cookie cake, add foil to cover the top of the pan.

Cool it completely! Make sure to let the cookie cake cool completely before you frost it. It takes about 90 minutes - 2 hours roughly for my cookie cake to completely cool. But you can make this cookie cake the night before serving, let it cool completely overnight, and frost it the next day.

Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.

Homemade is the best! With homemade cookie cake, why not go all the way and make homemade buttercream too! Homemade tastes way better than store-bought and use basic store bought ingredients for exceptional flavor. I used about 1 & ½ cups of frosting to decorate.

Room Temp Ingredients are Key: room temp egg and butter form an emulsion and traps air and blend/combine together very easily since they are warmer creating a seamless batter. Cold ingredients don't incorporate together easily and can result in dense puffy baked good and also seize up the batter.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition