The only thing better than chocolate chip cookies is this chocolate chip cookie cake! This decadent homemade cake is great for kid's birthdays and other special occasions. It's essentially a giant chocolate chip cookie, with all the same richness and meltingly chewy texture. The best part? Cookie cake is incredibly easy to make. If you're searching for a simple made-from-scratch cake you can serve at children's parties or simply as a treat, be sure to try this chocolate chip cookie cake.
While this cookie cake is amazing on its own, adding the chocolate buttercream frosting sends it to the next level. Garnish with rainbow sprinkles to make it more eye-catching for parties (or if just so happen you love sprinkles!). Or swap out the chocolate buttercream for funfetti frosting for another creative look.
– Taste the chocolate frosting before decorating the cake. If it's too sweet, add a pinch of salt.
– While any milk works in the frosting, whole milk is best for that ultra-rich creamy texture.
– You can make this recipe ahead of time. The cookie dough will last 3 days in the fridge or up to 3 months in the freezer.
Cover and stash your cookie cake in the fridge for up to 3 days. In the freezer, chocolate chip cookie cake will stay fresh for about 2 months.
Place the flours, baking soda, and nutmeg in a large bowl. Whisk to combine.
Put the butter, both sugars, and salt into the bowl of your stand mixer. Beat until smooth, about 3 minutes on Medium. Crack in the egg and beat for 1 minute. Scrape down the bowl, then add the egg yolk, beat for 1 minute, and scrape the bowl down again. Pour in the milk and vanilla, beat to combine.
Set the mixer's speed to low, then gradually add the flour mixture until the dough starts to come together. Add the chocolate chips.
Refrigerate the dough for a minimum of 1 hour. Then preheat your oven to 350°F.
Spray a springform pan with cooking spray. Press the cookie dough into the pan, forming a single even layer. Bake for 20 to 25 minutes. Remove from oven to cool.
To make the chocolate buttercream frosting, mix the powdered sugar and cocoa powder in a large bowl. In a second bowl, cream the butter with an electric hand mixer until whipped and airy, about 2 minutes. Add half the dry ingredients and beat. Beat in the milk and vanilla, then pour in the remaining sugar mixture, and mix until completely combined for about 2 to 3 minutes.
Once the cookie cake is completely cool, remove it from the springform pan and decorate with frosting.