Chocolate Chip Cookie Cake with Chocolate Frosting and Sprinkles
A giant chocolate chip cookie baked in a round pan and topped with fudgy chocolate frosting and sprinkles.
Equipment
- 9-inch round cake pan
- Mixing bowls
- Hand mixer
- Rubber spatula
- Cooling rack
Ingredients
Main Ingredients
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 ½ tsp pure vanilla extract
- 2 ½ cup all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ¼ cup chocolate chips
- ¼ cup unsalted butter softened, for the frosting
- 2 cup powdered sugar divided, 1 cup then 1 cup
- ⅓ cup unsweetened cocoa powder
- 1 tsp pure vanilla extract for the frosting
- 2 tbsp milk
- 2 tbsp colored sprinkles optional
Instructions
Cooking
- Heat and grease. Heat the oven to 350 degrees F and grease a 9 inch round cake pan.
- Make the dough. Cream the butter and both sugars, beat in the eggs and vanilla, mix in the whisked flour, baking soda, and salt, then fold in the chocolate chips.
- Bake. Press the dough into the pan and bake for 20 to 25 minutes until the edges are golden and the center is set, then cool completely.
- Frost. Beat the butter, 1 cup of powdered sugar, cocoa, vanilla, and milk until smooth, add the remaining sugar, and beat until fluffy.
- Decorate. Spread the frosting over the cooled cookie and top with sprinkles.
Notes
Substitutions: Milk or white chocolate chips can replace the chocolate chips, and the cocoa can be left out for a vanilla frosting.
Tips: Cool the cookie completely before frosting and pull it from the oven when the center is just set.
Storage: Keep at room temperature for up to 2 days or refrigerate for up to 4 days.