Chocolate Chip Cookie Cake
Ingredients:
Cookie Cake:
3/4 c unsalted butter, room temperature
3/4 c loosely packed light brown sugar
1/4 c sugar
1 large egg
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/4 c semi-sweet chocolate chips
* I may add m&ms
Chocolate Buttercream:
1/4 c salted butter
1/4 c shortening
1 3/4 c powdered sugar
1/4 c natural unsweetened cocoa powder
1/2 tsp vanilla extract
1-2 tbsp water
* If I am in a rush then I just get chocolate icing from the grocery store already made.
Directions:
Cookie Cake:
Preheat oven to 350 degrees and line the bottom of a 9 inch cake pan with parchment and grease the sides.
Add the butter and sugars to large mixer bowl and beat together to cream them until light and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
Add the egg and vanilla extract and mix until well combined
In a separate bowl, combine flour , cornstarch, baking soda and salt
Add the dry ingredients to the butter mixture and beat just until combined. Use your spatula to gently finish combining everything to keep from over mixing the cookie dough.
Fold in the chocolate chips. The cookie dough will be thick.
Spread the dough evenly into the prepared cake pan. Place a few more chocolate chips into the top of the cake, if desired.
Bake 18-20 minutes or until edges are golden.
Remove from oven and allow to cool completely in the cake pan, then transfer to serving plate
Chocolate Buttercream:
To make the buttercream, add the butter and shortening to a large mixer bowl and beat until well combined and smooth
Add about half of the powdered sugar and mix until well combined and smooth
Add the cocoa powder, vanilla extract, and a tablespoon of water and mix until well combined and smooth
Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency
Add the buttercream to a piping bag fitted with a pipping tip and pip swirls of frosting around the outer edge of the cake
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