Description
Soft and chewy chocolate chip cookie cake baked golden and topped with rich chocolate frosting and festive sprinkles.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
- 4 tablespoons salted butter, room temperature
- 2 tablespoons unsweetened cocoa powder
- 1 1/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons whole milk
- Sprinkles for decoration
Instructions
- Preheat the oven to 175°C or 350°F and grease a round baking pan.
- In a bowl, whisk together the flour, baking soda, and baking powder.
- In a separate bowl, cream the unsalted butter, dark brown sugar, and granulated sugar until light and fluffy.
- Mix in the vanilla extract and egg until fully combined.
- Gradually add the dry ingredients and mix until just combined.
- Fold in the chocolate chips.
- Press the dough evenly into the prepared pan.
- Bake for 18 to 22 minutes until the edges are set and the center is slightly soft.
- Allow the cookie cake to cool completely.
- For the frosting, beat the salted butter, cocoa powder, powdered sugar, vanilla extract, and milk until smooth and spreadable.
- Spread or pipe the frosting onto the cooled cookie cake and decorate with sprinkles.
- Slice and serve.
Notes
- Do not overbake to keep the center soft and chewy.
- Let the cookie cake cool fully before frosting.
- Store leftovers tightly covered to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg