Chocolate Chip Cookie Cake by Anna Marie - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Chocolate Chip Cookie Cake

posted in Food & Drink > Recipes
07/02/2016
  • 2 sticks (227 grams) unsalted butter, melted
    1/2 cup (100 grams) granulated sugar
    1 1/4 cups (247 grams) lightly packed dark brown sugar
    1 tablespoon milk
    2 teaspoons vanilla
    2 large eggs plus 1 egg yolk, at room temperature
    1 1/2 cups (191 grams) all-purpose flour
    1 1/4 cups (159 grams) bread flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon cornstarch
    1 teaspoon fine sea salt
    2 cups (340 grams) semi sweet chocolate chips

  • For the buttercream:

    1 1/2 cups (153 grams) powdered sugar, sifted
    4 ounces (113 grams) unsalted butter, at room temperature
    Pinch fine salt
    2 teaspoon pure vanilla extract
    1 tablespoons cream or milk
    Sprinkles, for garnishing

  • Directions

    For the cookie base:

    In a large mixing bowl, stir together the butter, granulated sugar, and brown sugar until well combined.
    Stir in the eggs and vanilla until well combined. Gradually beat in the flours, baking soda, baking powder, cornstarch, and salt. Stir in the chocolate chips. Bake now or cover the dough and refrigerate until ready to bake.
    When ready to bake, preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray.
    Press the cookie dough into the bottom of the prepared pan. Bake for 20 minutes, or until golden brown but not overcooked.

  • Let cool completely.
    For the buttercream:

    In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.
    Spread all over the cooled cookie cake then garnish with sprinkles. Serve or cover and let stand at room temperature for up to 1 day, or refrigerated for up to 3 days. Let come to room temperature before serving.

Comments

0
See all comments

Related Tips

13K Followers
Email:
See other sign in/up options
Set up my password later
Create a Password
For better protection, please provide a password for your account.
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Login with email
Forgot Password?
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
Login
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back