My son loves chocolate chip cookie cakes. I’m pretty sure that more than half of his birthdays have been brought to us courtesy of the letter C for Chocolate Chip Cookie Cake.
I started making decorated cakes for my kids’ birthdays years ago. This was way before the invention of Pinterest when people had to buy pans with directions attached to them or decorating books, or spend a Saturday at their local Michael’s craft store taking a class to learn how to decorate cakes. I opted for the first two choices since my Saturdays were spent taking care of kiddos.
With a set of Wilton cake decorating tips and the metal pans that they make in the shape of whichever character is being sold at the toy stores, I would spend hours hunched over my kitchen counter piping colorful icing to transform the cake into a masterpiece and my kids mouths, skin, and clothes into something that resembled splatter paint. Good times…my back still thanks me every time that it rains.
Thankfully I’ve been able to move on from those character pans to much easier and less time-consuming cakes. This cookie cake has been my go-to recipe for the past two years. It’s easy to mix up, bake, and have decorated before my crew hits the door in the afternoon.
Decorate it with this buttercream frosting or eat it plain, either way it’s a real treat that’s sure to please all of the cookie monsters in your family. This recipe cannot be held responsible for the fighting that will surely ensue over the last piece of cake.
Preheat your oven to 350 degrees Fahrenheit. Line a large deep dish pizza pan with parchment paper or a sheet pan.
Mix the softened butter for a couple of minutes until light and fluffy. Add in sugar and mix thoroughly. Next add the vanilla, and the eggs one at a time, mixing after each egg. Mix everything together until the butter mixture is fluffy.
In a separate bowl measure and add all of your dry ingredients and then blend them together using a fork or whisk. Slowly add half of the dry ingredients to the bowl of wet ingredients and mix until incorporated. Add the rest of the dry ingredients and mix it again until you can’t see any dry flour, but don’t over mix. Add all but 1/4 cup of the chocolate chips to the batter, but don’t over mix.
Drop your batter into the pizza pan, or another large circular cake pan or onto a circular baking sheet and mash it down evenly. If not using a deep dish pizza pan try to keep your dough about one inch thick all the way around. Cover the top of the cookie with the remaining chocolate chips (pat them into the cake a little). I spray my hands with a little cooking spray to help to smooth out the cake and keep the dough from sticking to my hands.
Bake for 20 minutes and check the the cake, especially if your dough was patted thin. All ovens are different so it’s a good idea to check it early. The cake may not look completely done, but it shouldn’t be shiny or gooey on the top. My cake took a total of 25 minutes to reach the brown color seen in the photo and to still feel soft but firm enough to cut into slices that could be held without falling apart. Sometimes I use my broiler to brown it a little more on top, dark brown sugar will result in a darker cake.
Cool your cookie cake completely before removing from the pan and decorating it or it will crack as you remove it. I like to leave extra parchment paper for handles to remove the cookie cake.
A great addition to this cake would be m&m’s or sprinkles. Make it your own!