Chocolate Chip Cake

Turn your chocolate chip cookies into a special occasion cake with this recipe. The cake is much easier than making dozens of individual cookies, and it’s an excellent dessert for a lazy shabbat brunch



For the Chocolate Chip Cookie Cake:

  • 1 3/4 cup (8-ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 12 tablespoons (6-ounces) unsalted butter, softened
  • 3/4 cups packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla
  • 1 cup semisweet chocolate chips, divided

For the Chocolate Frosting

  • 2 cups confectioners’ sugar
  • 4 tablespoons unsweetened cocoa powder
  • 4 tablespoons (2-ounces) unsalted butter
  • 4 to 5 tablespoons evaporated milk , milk, or light cream
  • Sprinkles, for topping, optional

Steps to Make It

For the Cookie Cake

  1. Gather the ingredients.

  2. Pre heat the oven to 350 F. Butter the bottom and sides of a 9- to 10-inch pie plate or quiche pan. If desired, cut a piece of parchment paper and fit it into the pan; butter the paper lightly.

  3. In a bowl, combine the flour, baking soda, and salt. Stir with a spoon or whisk to blend thoroughly.

  4. In a mixing bowl with an electric mixer, beat the softened butter with the brown and granulated sugars for about 2 to 3 minutes, or until light and fluffy.

  5. Beat in the whole egg and blend thoroughly. Add the egg yolk and 2 teaspoons of vanilla and beat until well blended.

  6. With the mixer on low speed, add the dry ingredients; mix until moistened.

  7. Fold all but a tablespoon or two of the chocolate chips into the cookie dough with a wooden spoon or spatula.

  8. Spread the cookie dough evenly in the prepared baking dish. Sprinkle with the remaining 1 or 2 tablespoons of chocolate chips and lightly press them into the dough.

  9. Bake for about 22 to 25 minutes, or until golden brown and firm.

  10. Remove the pan to a rack and let the cookie cake cool completely. If desired, loosen the sides and remove the chocolate chip cookie cake to a large plate.

For the Chocolate Frosting

  1. Gather the ingredients.

  2. Sift the confectioners’ sugar and cocoa powder into a bowl; stir to blend.

  3. In a mixing bowl with an electric mixer, beat the 4 tablespoons of butter until smooth.

  4. With the mixer on low speed, add the powdered sugar mixture and 4 tablespoons of evaporated milk or cream. Beat until smooth and creamy, adding more milk as needed for piping consistency.

  5. Fit a pastry bag with a large, decorative tip and fill it with frosting. Pipe the frosting around the edge of the chocolate chip cookie cake. Decorate the cake with sprinkles

Recipe created by Diana Rattray

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