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Chocolate Chip Cookie Cake
Food & Drink
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
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.