Ingredients

½ cup unsalted butter (1 stick), melted

½ cup light brown sugar, packed

¼ cup granulated sugar

1 large egg

1 ½ teaspoons vanilla extract

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 ½ cups all-purpose flour

1 cup semi-sweet chocolate chips (½ cup chopped, ½ cup whole)

¼ cup unsalted butter, softened to room temperature (for frosting)

1 ¼ cups powdered sugar (for frosting)

¾ teaspoon vanilla extract (for frosting)

Pinch of salt (for frosting)

1-2 tablespoons milk (for frosting)

Instructions

Step 1: Preheat your oven to 350℉.

Step 2: Chop ½ cup of the chocolate chips into small pieces for texture, and set the remaining ½ cup whole chips aside.

Step 3: Melt ½ cup unsalted butter in a microwave-safe bowl for 20-30 seconds until just melted.

Step 4: Transfer the melted butter to a larger mixing bowl. Stir in the granulated sugar and brown sugar with a spatula until combined (avoid using a mixer). Add the egg and 1 ½ teaspoons vanilla extract, then mix well. Add baking soda, baking powder, and salt, mixing again. Gradually add the flour, mixing until no flour remains visible.

Step 5: Fold in both the chopped and whole chocolate chips into the dough. Move quickly to the next step to prevent the dough from setting.

Step 6: Grease an 11″ metal cookie cake pan. If concerned about sticking, line it with parchment paper. Drop dough into small chunks evenly throughout the pan, then press firmly into a smooth, even layer, ensuring the corners are filled. Separate any clumped chips before baking for even chocolate distribution.

Step 7: Bake for 12-14 minutes until the top is slightly browned but still looks a bit underbaked. Remove from oven and cool completely in the pan on a cooling rack. To remove, run a knife around the edges, place a flat platter on top, and flip the pan over. If parchment was used, the cake will release easily. Flip it once more onto your serving plate.

Step 8: Prepare the frosting by beating softened butter on medium-high for 2 minutes until smooth. Reduce speed to low and gradually add powdered sugar ¼ cup at a time, scraping the bowl as needed. Add vanilla and salt, then increase to medium speed. Add milk 1 tablespoon at a time until creamy and pipeable. Beat on high 2-3 minutes for best consistency. Adjust powdered sugar or milk as needed.

Step 9: Using a large star piping tip, pipe the frosting around the edges of the cookie cake. Immediately add sprinkles before the frosting hardens. For writing or extra decoration, double the frosting recipe.

Tips & Variations

Use parchment paper in your pan if you’re worried about sticking—removal is much easier and cleaner.

Separating clumped chocolate chips before baking prevents large pockets of melted chocolate and keeps the cake from breaking while cutting.

Double the frosting recipe if you want to pipe decorative messages or cover the entire cake.

Try mixing in chopped nuts or white chocolate chips for a different flavor profile.

Storage

Store the cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week; bring to room temperature before serving to restore softness. If refrigerated, allow frosting to soften slightly before eating. You can also freeze the cake wrapped well in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator and then bring to room temperature before serving.

FAQs

Can I use a regular cake pan instead of a cookie cake pan?

Yes, an 11-inch round cake pan works well. Just make sure to grease and optionally line it with parchment paper to prevent sticking. The cookie cake will bake similarly.

How can I tell when the cookie cake is done baking?

Look for a slightly browned top that still appears a bit underbaked. The edges will be set, but the center should be soft to ensure a chewy texture. Overbaking will make it dry.