Homemade cookie cake: Hellooooo best cookie cake of my life! Skip the mall and make the most amazing soft, chewy, chocolatey, over-the-top delicious cookie cake at home! It’s easy!
Do NOT make this.
Seriously. Don’t do it.
I know I’m being irresponsible by posting this and all… but I’m a blogger, I can’t help myself.
I’m also super pregnant and want nothing but fresh fruit and veggies, crusty, fluffy bagels, and cookie cake.
So. Much. Cookie Cake.
This all started the day I ran out of watermelon. I was devastated, but it was just too hot to rush off in search of more so, to console myself, I made a cookie cake. I think I made the excuse that I needed to use up that last stick of butter in the fridge or something equally ludicrous. But truth be told, I’m nuckin’ futz. So don’t make this. Unless it’s someones birthday. Or you’re REALLY craving cookie cake. Or you ran out of watermelon. No, no, scratch that. Run away. Fast.
This cookie cake is really freaking good.
Homemade Cookie Cake
No malls. No store-bought dough. Just cookie cake. Really, really, ridiculously good cookie cake.
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Homemade Cookie Cake
Yield 8-10 slices
- 1/2 cup [1 stick] of unsalted butter, softened
- 1/4 cup [1/2 stick] of butter [regular/salted] softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 2 cups unbleached all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup dark chocolate chips [or bittersweet]
- tools needed:
- a 9-inch non-stick springform pan [yup! the cheesecake kind!] or 9-inch non-stick cake pan. 10-inch will work as well, the larger the pan you use the thinner the cookie cake will get so if you like a soft center, aim to use a pan around 9-10 inches in diameter. Parchment paper comes in handy too; it's a baking staple in my kitchen.
- Before we begin, I'm begging you to save about a hour of your time to refrigerate your dough. You can even just make the dough and leave it in the fridge overnight to bake the following day, just pretend the cookie dough is also sensitive to the hotter-than-hades temps outside and give it some time to chill. It's one of those age old cookie debates and I'm team stick-it-in-the-fridge.
- In a large bowl, cream together softened butter and sugar with an electric hand mixer. Start at the lowest speed and increase as needed.
- Add in the egg and vanilla and continue to beat with the mixer to incorporate.
- In a seperate bowl, mix together flour, cornstarch, baking soda, and salt.
- Add flour mixture to the larger bowl slowly while you continue to beat on low.
- Once your dough is mixed, fold in chocolate chips, cover, and pop it in the fridge for an hour, or overnight. Whatever works for you!
- Now here's where you get sneaky. Hide the dough in the fridge. Everyone has that one person in their famiy that, upon seeing a giant bowl-o-cookie dough in the fridge, loses all self-control and manners. You could loose a spoonful or the whole bowlful to hungry scavengers if you don't go ahead and just cover and hide the bowl behind a pile of leftovers and condiments. If you're only chilling it for an hour you have a much better chance of retrieving the full bowl of cookie dough. That is... unless you are a cookie dough monster. In that case, good luck!
- Ready to bake?
- Pre-heat your oven to 350F then grab your dough from the fridge.
- Place a sheet of parchment paper on the bottom portion of an un-greased springform pan and lock in the sides.
- Press in your dough and bake on the center rack for 18-22 minutes. Mine is usually always done in 20.
- Once your cookie cake has finished baking, flip your oven to broil on HIGH and watch it like a hawk. After about a minute the top will brown to golden perfection, still leaving that soft slightly cookie dough-esque center intact.
- Now it's yummy AND gorgeous. You're welcome. Oh... and let the cookie cake cool before you try to stuff it in your face, since you clearly already ignored me when I told you not to make this at all =)
- Once your cake has cooled, use a piping bag or a trusty ziploc with the corner cut off to fancify your cake with a little bit of frosting/icing. I included a recipe above if you need one! <3 Garnish with anything your heart desires - shaved chocolate, mini chips, sprinkles, or just stick your face in the entire thing and have at it!
Reicpe will yield best results when dough is refrigerated before baking. I typically make mine ahead of time and leave it in the fridge overnight. 24 hours of chill time is typically ideal with cookie dough, blame science. Mwah!
The cookie recipe was slightly tweaked from from Kelsey’s Apple a Day and Food Network Canada. If you’re looking to just make a big pile of cookies, check them out! When I want chewy, old-fashioned cookies that’s the recipe I use.
serving a larger crowd?
:: CLICK HERE :: for an extra large cookie cake made with a sheet pan. The recipe serves anywhere from 30-50 people!
impromptu buttercream icing: Whisk/beat together softened butter and powdered sugar with a teeny bit of milk until desired consistency is reached. I’m terrible at measuring my frostings but stick with a typical ratio of 2 parts butter to 1 part powdered confectioner’s sugar and then add the milk slowly in 1/2 tsp increments until desired consistency is reached. Once done, give it a taste and decide if you want to beat in a little bit of vanilla, peanut butter, or even chocolate into the mix! Anything goes!
cream cheese frosting:
1 and 1/2 cups powdered sugar
2 ounces room temperature cream cheese
1 tablespoon regular sugar
one half or one whole tablespoon of milk to moisten
one drop pure vanilla extract
Combine ingredients and mix with an electronic hand mixer until fluffy.
To adjust thickness/consistency, add extra powdered sugar as needed.
1/4 cup peanut butter [I’m a sucker for skippy natural]
1.5 cups powdered sugar
1/4 cup coconut-almond milk [or regular milk!]
swaps and such:
Depending on ingredient availability, feel free to use 3/4 cup unsalted or 3/4 cup salted butter and simply adjust the salt in the recipe to compensate.
If you’re using entirely unsalted butter, add 1/2 tsp of salt to the recipe.
If using only salted butter, simply skip the salt in the recipe above.
Whatever you do – don’t melt ze butter! Chaos will ensue.
Since I’m a big believer that the type of chocolate chips you use can make or break the cookie, I typically reach for Hershey’s Special Dark chocolate chips or Ghirardelli bittersweet chips.
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so . . . how was it?
Are you team cookie cake, ice cream cake, or cake cake?
We’re team cookie cake all the way!
Always free; always delicious.