Chocolate Chip Cookie Cake

Hey there! I’m your new favorite dessert: the Chocolate Chip Cookie Cake.

Cookie, or cake, you ask? “Both” is probably the best answer here. I’m the perfect answer for your kid’s next birthday party, I fit in well with any holiday, and the best is: I’m quite simple to assemble. In short, I’m your new BFF, go-to recipe.

Ok, now it’s your Sweet Nerd talking, not really the cookie cake.  There are three parts to this cake: the cake itself, the frosting and the cookie toppers. Mostly the same ingredients, it comes out tasting fabulous. But if this recipe has you craving the more traditional chocolate chip cookie, check out my cookies topped with Maldon salt. Or this chocolate chip pie with bacon (!) Any way you like the chips, this chocolate chip cookie cake can…well, take the cake.

CHOCOLATE CHIP COOKIE CAKE – IN SUM

Gotta give credit where credit is due. For this recipe I borrowed from fabulous recipes and bakers:

  1. The Chocolate Chip Cookie Cake: Christina Tosi, founder and chef of Milk Bar
  2. The Frosting: Favorite Chocolate Buttercream by Sally’s Baking Addiction
  3. The Cookie Topper: Chocolate Chip Roll Out Cookies by Oh Happy Day

LET’S TALK COOKIE TOPPERS

These roll out cookies by Oh Happy Day are super easy! The dough can be rolled, chilled over night, and then cut out. Alphabet cutters can be found at your local Michael’s store, or online.

 

Once baked, I stuck ’em with bamboo skewers you can find at your local grocery. I then dipped the letters in white melting chocolate or melted butterscotch chips, and covered with rainbow sprinkles.

I think I’m feeling lucky with the approach of St. Patty’s Day.

FOR THE FILLER: FROSTING AND COOKIE CRUMBLE

The frosting is so rich and creamy, nom, nom. After following the frosting recipe, I put the batch in the refrigerator overnight so it would stiffen a bit. The following day I took it out and waited for it to come to room temperature, yet still cool to the touch. This makes it easier to spread on top of each cookie cake layer.

The cookie crumble that’ll be added on top of the frosting can be baked as a rolled disc. Break up pieces into large chunks, drizzle melted chocolate and sprinkles, and let harden. Lastly, crumble into finer pieces for the filling.

The whole shebang should be ready! Butterscotch, white chocolate, sprinkles, chocolate chips and frosting. Magic in your mouth.

 

OUR FAVES 

Photos by: Maria Hedrick Photography

Chocolate Chip Cookie Naked Cake

By TheSweetNerd  

February 21, 2018

Ingredients

Cookies

1 cup (two sticks) unsalted butter

1/3 cup granulated sugar

1/2 cup light brown sugar

1 large egg yolk

2 teaspoons vanilla extract

2 cups all-purpose flour

3/4 teaspoon kosher salt

1 1/2 cups semisweet mini chocolate chips

Alphabet cookie cutters

Cake

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/4 cups granulated sugar

1/4 cup packed light brown sugar

3 large eggs

1/2 cup buttermilk

1/2 cup grapeseed oil

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon kosher salt

3/4 cup mini chocolate chips

Frosting

1/2 cup plus 1 tablespoon unsweetened Dutch-Process cocoa powder

1/2 cup plus 1 tablespoon boiling water

2 1/4 cups unsalted butter, room temperature

1/4 cup confectioners' sugar, sifted

1/4 teaspoon salt

12 ounces best-quality semisweet chocolate, melted and cooled

Directions

Cookies

1Cream together the butter and sugars with an electric or stand mixer. Add the vanilla extract and egg yolk, and mix until combined. In a separate bowl, mix together the flour and salt. Add the dry ingredients to the wet and mix on low speed just until well incorporated. Using a wood spoon, stir in the mini chocolate chips. Chill dough for at least 30 minutes or up to two days in the fridge.

2Preheat the oven to 350 degree Fahrenheit and line cookie sheets with parchment paper. Roll out dough on a floured surface. Using the alphabet cookie cutters, cut out cookies and arrange on sheets at least 1/2 inch apart. Bake for 10-12 minutes.

Cake

1Preheat oven to 350°F. Butter and line three 8-inch rounds with parchment paper or a silicone baking mat.

2Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high again for 2 to 3 minutes. Scrape down the sides of the bowl once more.

3On low speed, stream in the buttermilk, oil, and vanilla. Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogeneous. Don’t rush the process. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for the liquid. Stop the mixer and scrape down the sides of the bowl.

4On very low speed, add the cake flour, baking powder, and salt. Mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. Scrape down the sides of the bowl. If you see any lumps of cake flour in there while you’re scraping, mix for another 45 seconds.

5Spread the cake batter in an even layer in the pan. Give the bottom of your pan a tap on the countertop to even out the layer. Sprinkle the chocolate chips evenly over the cake batter.

6Bake for 30 to 35 minutes or until puffed and doubled in size and the center is set. When gently poked with your finger, the cake should bounce back slightly.

7Remove from oven and cool on a wire rack. Stored in the fridge or freezer, wrapped in plastic wrap, for up to 5 days.

Frosting

1Combine cocoa and boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in cocoa mixture.

Assembly

1Take a layer of cake, frost it, sprinkle on broken up cookies and repeat until the top layer. Ice the last layer, top it with cookies and then insert "NERD" cookie toppers.

00:00

14 Comments

  • Kendall
    7 months ago

    Two sweets for the price of one? I’m in. What a spectacular looking cake.

    • Cindy "TheSweetNerd" Rodriguez
      7 months ago

      Thanks Kendall!

  • 7 months ago

    This looks absolutely delicious and the lettering is so cute!

    • Cindy "TheSweetNerd" Rodriguez
      7 months ago

      Thanks Luci – I think I had the most fun with the lettering. It’s a great way to personalize the cake.

  • 7 months ago

    I would love to get this cake for my birthday! It’s so unique! Love it! :))))

    • Cindy "TheSweetNerd" Rodriguez
      7 months ago

      Thanks Hannah! It’s chock full of chocolate chips – can’t go wrong with that.

  • Dannii
    7 months ago

    Cookies and cake together? Sign me up for that! This would be the perfect birthday cake.

    • Cindy "TheSweetNerd" Rodriguez
      7 months ago

      Right! It really fits both a kid’s birthday or an adult’s.

  • Wow, what a gorgeous looking cake. And I love how detailed the post is. Bookmarking!

    • Cindy "TheSweetNerd" Rodriguez
      7 months ago

      Thanks! It’s really pretty easy – I just wanted to detail out the steps for ya.

  • Wow, what a gorgeous cake! I bet my girls would love it, it looks delicious

    • Cindy "TheSweetNerd" Rodriguez
      7 months ago

      Thanks Bintu, it tastes as good as it looks.

  • Tessa
    7 months ago

    I can’t get enough of chocolate chip cookies, and this cake really is a triple whammy for me. Sending this to the hubs right now and hoping and praying he can pull it off.

    • Cindy "TheSweetNerd" Rodriguez
      7 months ago

      I believe in him, Tessa!

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