Chocolate Chip Cookie Cake – Dessert for Two

When somebody says they don’t desire a cake for his or her birthday, that is what they need! A Chocolate Chip Cookie Cake made in a 9-inch cake pan and adorned with frosting and sprinkles makes everybody completely happy.

That is a kind of 2012 classic recipes from me that wanted an improve! I first made it in a 6-inch glass pie plate as a result of we usually bake small batch desserts right here on this website. Nonetheless, I’m nonetheless retaining that smaller model of the recipe beneath, however I additionally needed to share a bigger/ regular sized model as a result of it’s simply too good to overlook!

I modified my recipe for small batch chocolate chip cookies, and pressed the dough right into a pie plate. It’s good as-is, however you could possibly enhance it with chocolate frosting and sprinkles (like these cookie muffins on the mall), or you could possibly prime it with 2 scoops of vanilla ice cream proper when it comes out of the oven.

Components

• Butter. We’d like 12 tablespoons (that’s one and a half sticks) of unsalted butter that has been softened to room temperature. You’ll be able to unwrap the butter, slice it up and go away it out at room temperature for about 20-Half-hour, and it will likely be mushy sufficient.
• Brown Sugar. One-half cup of sunshine brown or darkish brown sugar.
• Sugar. One-half cup of granulated white sugar.
• Eggs. For this recipe, we want one complete egg plus one egg yolk. You’ll have a leftover egg white from making this recipe. Use it to make my coconut macaroons, for those who like.
• Vanilla. The key to nice cookies is utilizing loads of vanilla. This chocolate chip cookie cake has 2 full teaspoons of vanilla extract in it!
• Flour. One and a half cups of all-purpose common flour.
• Salt. One-half teaspoon salt–don’t skip the salt as a result of it balances the sweetness and makes the dessert style richer.
• On the spot Espresso. You probably have on the spot espresso granules or on the spot espresso powder, strive including 1/2 teaspoon to this recipe. The slight espresso taste enhances the general taste. It’s fully elective, nevertheless.
• Baking Powder and Baking Soda. One-half teaspoon baking powder and one-half teaspoon of baking soda.
• Chocolate Chips. Two-thirds of a cup of your favourite chocolate chips. I really like a semisweet chip right here, and I actually love the ‘tremendous cookie chips‘ by Guittard as a result of they soften into puddles when baking!

For the frosting: make a half-batch of my chocolate buttercream frosting!

Tips on how to Make a Chocolate Chip Cookie Cake

Bakeware:

My favourite 9-inch springform cake pan is right here. You too can use a daily 9-inch cake pan, too! In the event you’re not utilizing a springform pan, I might line the underside of your pan with parchment paper to assist it come out of the pan simply for slicing and serving.

Storage/ Make-Forward Ideas:

Cookie cake is a kind of desserts that’s even higher for those who make it the day earlier than! Because it sits, the perimeters get a bit softer because it absorbs moisture from the air. The easiest way to retailer this cookie cake is unfrosted/ undecorated in an hermetic storage container. It’s not essential to refrigerate it for those who’re storing it for lower than a day. You’ll be able to hold it within the fridge for as much as 2 days earlier than serving, however make sure you let it come utterly to room temperature earlier than serving.

Small Batch:

To make this in a 6-inch cake pan or pie pan, use the next measurements: 6 tablespoons butter, 1/4 cup brown sugar, 3 tablespoons granulated sugar, 1 massive egg yolk solely, 3/4 teaspoon vanilla extract, 1/2 cup + 2 tablespoons flour, 1/8 teaspoon salt, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/3 chocolate chips. Bake for 27-Half-hour, and let cool earlier than slicing and serving.