Chocolate Chip Cookie Cake

This cookie cake is soft, chewy, delicious, and super easy to make! More flavorful than store-bought cookie cake thanks to the addition of brown butter, and of course the fact that it’s homemade! Scroll down to find out how you can make this super easy and flavorful cookie cake!

Yield: 1 9-inch cookie cake
Preparation: 30 min.
Bake time: 20-22 min.

240g all-purpose flour (2 c.)
1/4 tsp. baking soda
1/2 tsp salt
1 1/2 tsp. cornstarch
170g unsalted butter, divided (3/4 c.)
160g light brown sugar (3/4 c.)
1 egg + 1 yolk – room temperature
1 tbsp. milk of choice
1 1/2 tsp. vanilla extract
1 c. chocolate chips + extra for topping, if desired

Simple buttercream (optional):
85g unsalted butter, room temperature (6 tbsp.)
140g powdered sugar (1 1/4 c.)
1 tbsp. milk
1-3 drops food coloring of choice, if desired


Cookie Cake
Preheat the oven to 350F (180C). Grease and line a 9-inch pie pan with parchment paper.

In a saucepan, melt 60g (~4 tbsp.) of the butter over medium-low heat. Stir the mixture often, until the mixture begins to heavily foam and turn to a golden-amber color. Transfer the butter to a heat-safe bowl and leave to cool while completing the next steps.

In a small bowl, whisk together the flour, baking powder, salt, cornstarch, and chocolate chips. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the remaining 110g butter (~1/2 c.) and brown sugar until light and fluffy, approximately 3 minutes. Scrape down the sides of the bowl and add in the room-temperature brown butter and mix well for 30 seconds. Add in the egg and beat until it is just incorporated into the mixture. Then, add in the yolk, vanilla extract and milk, and beat until well combined, approximately 30 seconds.

Scrape down the sides of the bowl and add in the flour and chocolate chip mixture. Beat on low speed until just combined, making sure to not over-mix the dough.

Transfer the dough to your baking dish and press it down evenly into the pan. If desired, press some extra chocolate chips into the top of the dough.

Bake for 20-22 minutes, until the cookie is golden-brown around the edges and set in the center.

Buttercream Frosting:
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until it is smooth. Slowly add in the powdered sugar until it is fully combined with the butter. Then, add in the milk and desired food coloring color. Beat until the mixture is light and creamy, approximately 3-4 minutes. Pipe on to the cookie when cooled. Serve and enjoy!

The cookie will taste the best on the day it is baked, but will keep at room temperature for 2-3 days. I suggest serving the cookie warm with ice cream on top. Enjoy!

If you make this recipe I would love to see it! Tag me on instagram @doughlights and use #doughlights

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