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
Ingredients:
FOR THE CHOCOLATE CHIP 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 plus 1 egg yolk, at room temperature
1 tablespoon whole milk*
2 teaspoons pure vanilla extract
1 1/4 cups semisweet chocolate chips
CHOCOLATE FUDGE FROSTING (OPTIONAL):
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
Notes:
*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.
Directions:
For the Chocolate Chip Cookie Cake:
- In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and nutmeg.
- 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.
- Visit Chocolate Chip Cookie Cake @ wellplated.com for full directions.