Chocolate Chip Cookie Cake (Print version)

A soft, chewy Chocolate Chip Cookie Cake with golden edges, melty chips, and a quick chocolate frosting border.

# Ingredients:

For the cookie cake

01 - 1/2 cup (113 g) unsalted butter, melted and cooled for 5 minutes
02 - 3/4 cup (150 g) packed light brown sugar
03 - 1/4 cup (50 g) granulated sugar
04 - 1 large egg, room temperature
05 - 1 large egg yolk, room temperature
06 - 2 teaspoons vanilla extract
07 - 1 3/4 cups (220 g) all-purpose flour
08 - 1 teaspoon cornstarch
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon fine salt
11 - 1 cup (170 g) semisweet chocolate chips, plus 2 tablespoons for topping

For the chocolate frosting

12 - 4 tablespoons (56 g) unsalted butter, softened
13 - 1 cup (120 g) powdered sugar
14 - 2 tablespoons (10 g) unsweetened cocoa powder
15 - 1 tablespoon milk, plus more as needed
16 - 1/2 teaspoon vanilla extract
17 - Pinch of fine salt
18 - 2 tablespoons rainbow sprinkles, optional

# Instructions:

01 - Preheat the oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment and lightly grease the sides.
02 - In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy. Whisk in the egg, egg yolk, and vanilla until fully combined.
03 - Add the flour, cornstarch, baking soda, and salt. Stir with a spatula until almost combined, then fold in 1 cup of chocolate chips just until no dry flour remains.
04 - Spread the dough evenly in the prepared pan. Press the remaining 2 tablespoons chocolate chips over the top so the baked cookie cake looks full and chocolatey.
05 - Bake for 22-25 minutes, until the edges are golden and the center is set but still a little soft. Do not overbake, since the cookie firms as it cools.
06 - Cool in the pan for 20 minutes, then lift or turn the cookie cake onto a wire rack. Let it cool fully before frosting.
07 - Beat the softened butter until creamy. Add powdered sugar, cocoa powder, milk, vanilla, and salt, then beat until smooth and fluffy. Add a little more milk if needed for piping.
08 - Pipe or spread the chocolate frosting around the edge of the cooled cookie cake. Add sprinkles if using, then slice into wedges.

# Good to know:

01 - Best served the day it is baked, after the cookie cake has cooled completely.
02 - For cleaner slices, chill the frosted cake for 10 minutes before cutting.
03 - Store frosted leftovers covered in the refrigerator for up to 3 days.

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