CHOCOLATE CHIP COOKIE CAKE

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Last Thursday I shared my favorite chocolate buttercream frosting recipe with you. Then, earlier this week I shared one way to use that frosting with my chocolate layer cake. And today I’m showing you one more way you can use my chocolate frosting recipe with this simple chocolate chip cookie cake.

One thing that I love about cookie cakes is how much easier they are than regular cookies. Since the cookie dough is baked in a pan there’s no need to wait for it to chill, just scoop it into the pan, press it down, and bake it.

You can even use white chocolate, dark chocolate, milk chocolate chips, or add sprinkles for different occasions too!

Ingredients

• For the cookie cake:
• 2 cups (250 grams) all-purpose flour, spooned & leveled
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup (170 grams) unsalted butter, softened to room temperature
• 3/4 cup (150 grams) light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (180 grams) semi-sweet chocolate chips
• For the chocolate buttercream frosting:
• 1/2 cup (115 grams) unsalted butter, softened to room temperature
• 1 and 1/2 cups (180 grams) powdered sugar
• 1/4 cup (21 grams) unsweetened cocoa powder
• 1-2 tablespoons (15-30 ml) heavy cream
• 1/2 teaspoon pure vanilla extract
• tiny pinch of salt

Instructions

1. To make the chocolate chip cookie cake:
2. Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray and set aside.
3. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg, egg yolk, and vanilla extract and mix until fully combined.

for full recipes please see : www.livewellbakeoften.com

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