Cookie Cake

1

Chocolate Chip Cookie Cake Directions

2

Preheat oven to 350 degrees. Butter a light colored (not dark coated) 9-inch round cake pan or springform pan and line with parchment paper. Butter parchment paper.

3

In a medium mixing bowl whisk together flour, baking soda, and salt.

4

In a large mixing bowl using an electric hand mixer beat together 3/4 cup butter, the brown sugar, and granulated sugar until well blended and slightly fluffy.

cups (246g) all-purpose flour (scoop and level to measure)1 3/4cup (170g) unsalted butter, (at room temperature)3/4cup packed (134g) light brown sugar2/3cup (66g) granulated sugar1/3cup (124g) semi-sweet chocolate chips, (divided)3/4cups (175g) all-purpose flour (scoop and level to measure)1 1/2(36g) Dutch cocoa powder6 Tbspcup (134g) packed light brown sugar2/3cup (85g) semi-sweet chocolate chips, (divided)1/2cups (246g) all-purpose flour1 3/4cup + 2 Tbsp (175g) granulated sugar3/4cup (170g) unsalted butter3/4cup + 1 Tbsp rainbow jimmies sprinkles, (divided)1/4(120g) powdered sugar1 cupcup (56g) unsalted butter, (at room temperature)1/4(12g) unsweetened cocoa powder or Dutch process cocoa powder2 Tbsp

5

Mix in egg and 1 tsp vanilla extract.

large egg1(36g) Dutch cocoa powder6 Tbsp(120g) powdered sugar1 cup(12g) unsweetened cocoa powder or Dutch process cocoa powder2 Tbspvanilla extract1 tsptsp vanilla extract1 1/2

6

Add flour mixture and mix just until combined.

7

Set aside 2 Tbsp chocolate chips then fold remainder into cookie dough (1/2 cup + 2 Tbsp). Spread and press mixture into prepared cake pan. Sprinkle top with remaining 2 Tbsp chocolate chips.

cup (170g) unsalted butter, (at room temperature)3/4cup (66g) granulated sugar1/3cup (124g) semi-sweet chocolate chips, (divided)3/4(36g) Dutch cocoa powder6 Tbspcup (134g) packed light brown sugar2/3cup (85g) semi-sweet chocolate chips, (divided)1/2cup + 2 Tbsp (175g) granulated sugar3/4cup (170g) unsalted butter3/4(120g) powdered sugar1 cupcup (56g) unsalted butter, (at room temperature)1/4(12g) unsweetened cocoa powder or Dutch process cocoa powder2 Tbsp

8

Bake in preheated oven until edges are set and golden brown but center appears slightly under-baked (it will continue to cook some from residual heat once removed from oven), about 19 to ⏱️ 22 minutes.

9

Let cool completely on a wire rack then frost with cookie cake frosting (ingredients listed above, directions down below). Include cocoa powder for chocolate frosting.

10

Chocolate Cookie Cake Directions

11

Preheat oven to 350 degrees. Butter a light colored (not dark coated) 9-inch round cake pan or springform pan and line with parchment paper. Butter parchment paper.

12

In a medium mixing bowl whisk together flour, 6 Tbsp Dutch cocoa powder, the baking soda, baking powder and salt.

(36g) Dutch cocoa powder6 Tbsptsp baking powder1/4baking powder1 tsp(120g) powdered sugar1 cup(12g) unsweetened cocoa powder or Dutch process cocoa powder2 Tbsp

13

In a separate large mixing bowl using an electric hand mixer beat together 3/4 cup unsalted butter, brown sugar, and granulated sugar until well combined.

cups (246g) all-purpose flour (scoop and level to measure)1 3/4cup (170g) unsalted butter, (at room temperature)3/4cup packed (134g) light brown sugar2/3cup (66g) granulated sugar1/3cup (124g) semi-sweet chocolate chips, (divided)3/4cups (175g) all-purpose flour (scoop and level to measure)1 1/2(36g) Dutch cocoa powder6 Tbspcup (134g) packed light brown sugar2/3cup (85g) semi-sweet chocolate chips, (divided)1/2cups (246g) all-purpose flour1 3/4cup + 2 Tbsp (175g) granulated sugar3/4cup (170g) unsalted butter3/4cup + 1 Tbsp rainbow jimmies sprinkles, (divided)1/4(120g) powdered sugar1 cupcup (56g) unsalted butter, (at room temperature)1/4(12g) unsweetened cocoa powder or Dutch process cocoa powder2 Tbsp

14

Mix in egg and 1 tsp vanilla extract.

large egg1(36g) Dutch cocoa powder6 Tbsp(120g) powdered sugar1 cup(12g) unsweetened cocoa powder or Dutch process cocoa powder2 Tbspvanilla extract1 tsptsp vanilla extract1 1/2

15

Add flour mixture then mix until combined.

16

Set aside 2 Tbsp chocolate chips then fold remainder into cookie dough (1/4 cup plus 2 Tbsp).

cups (246g) all-purpose flour (scoop and level to measure)1 3/4cup (170g) unsalted butter, (at room temperature)3/4cup packed (134g) light brown sugar2/3cup (66g) granulated sugar1/3cup (124g) semi-sweet chocolate chips, (divided)3/4cups (175g) all-purpose flour (scoop and level to measure)1 1/2(36g) Dutch cocoa powder6 Tbspcup (134g) packed light brown sugar2/3cup (85g) semi-sweet chocolate chips, (divided)1/2cups (246g) all-purpose flour1 3/4cup + 2 Tbsp (175g) granulated sugar3/4cup (170g) unsalted butter3/4cup + 1 Tbsp rainbow jimmies sprinkles, (divided)1/4(120g) powdered sugar1 cupcup (56g) unsalted butter, (at room temperature)1/4(12g) unsweetened cocoa powder or Dutch process cocoa powder2 Tbsp

17

Spread and press dough into prepared cake pan. Sprinkle over remaining 2 Tbsp chocolate chips.

18

Bake in preheated oven until edges are starting to set but center still appears a bit under-baked, about 19 to ⏱️ 22 minutes. Let cool completely on a wire rack.

19

For the chocolate cookie cake frosting: Use cookie cake frosting ingredients as listed above, preferably using Dutch cocoa option for the frosting. Directions listed below.

20

Sugar Cookie Cake Directions

21

Preheat oven to 350 degrees. Butter a light colored (not dark coated) 9-inch round cake pan or springform pan and line with parchment paper. Butter parchment paper.

22

In a medium mixing bowl whisk together flour, baking powder, and salt.

(36g) Dutch cocoa powder6 Tbsptsp baking powder1/4baking powder1 tsp(120g) powdered sugar1 cup(12g) unsweetened cocoa powder or Dutch process cocoa powder2 Tbsp

23

In a separate large mixing bowl using an electric hand mixer blend together butter and granulated sugar until combined. Increase to high speed and beat until pale and fluffy.

24

Mix in egg, vanilla extract and almond extract.

large egg1(36g) Dutch cocoa powder6 Tbsp(120g) powdered sugar1 cup(12g) unsweetened cocoa powder or Dutch process cocoa powder2 Tbspvanilla extract1 tsptsp vanilla extract1 1/2

25

Add flour mixture and blend until combined. Fold in 1/4 cup jimmies sprinkles.

cups (246g) all-purpose flour (scoop and level to measure)1 3/4cup (170g) unsalted butter, (at room temperature)3/4cup packed (134g) light brown sugar2/3cup (66g) granulated sugar1/3cup (124g) semi-sweet chocolate chips, (divided)3/4cups (175g) all-purpose flour (scoop and level to measure)1 1/2(36g) Dutch cocoa powder6 Tbspcup (134g) packed light brown sugar2/3cup (85g) semi-sweet chocolate chips, (divided)1/2cups (246g) all-purpose flour1 3/4cup + 2 Tbsp (175g) granulated sugar3/4cup (170g) unsalted butter3/4cup + 1 Tbsp rainbow jimmies sprinkles, (divided)1/4(120g) powdered sugar1 cupcup (56g) unsalted butter, (at room temperature)1/4(12g) unsweetened cocoa powder or Dutch process cocoa powder2 Tbsp

26

Spread and press batter into prepared cake pan then evenly sprinkle over remaining 1 Tbsp sprinkles.

27

Bake in preheated oven until cookie edges are set and center appears slightly under-baked about 19 to ⏱️ 22 minutes. Let cool completely then frost.

28

For the vanilla frosting: Use the cookie cake frosting ingredients (listed above) but omit cocoa powder from the frosting, directions listed below.

29

For the Cookie Cake Frosting

30

In a large mixing bowl using electric hand mixer with clean beater blades beat together powdered sugar, 1/4 cup unsalted butter, 2 Tbsp cocoa if making chocolate frosting (omit if making vanilla), and 1 tsp vanilla extract on low speed until combined.

cups (246g) all-purpose flour (scoop and level to measure)1 3/4cup (170g) unsalted butter, (at room temperature)3/4cup packed (134g) light brown sugar2/3cup (66g) granulated sugar1/3cup (124g) semi-sweet chocolate chips, (divided)3/4cups (175g) all-purpose flour (scoop and level to measure)1 1/2(36g) Dutch cocoa powder6 Tbspcup (134g) packed light brown sugar2/3cup (85g) semi-sweet chocolate chips, (divided)1/2cups (246g) all-purpose flour1 3/4cup + 2 Tbsp (175g) granulated sugar3/4cup (170g) unsalted butter3/4cup + 1 Tbsp rainbow jimmies sprinkles, (divided)1/4(120g) powdered sugar1 cupcup (56g) unsalted butter, (at room temperature)1/4(12g) unsweetened cocoa powder or Dutch process cocoa powder2 Tbspvanilla extract1 tsptsp vanilla extract1 1/2

31

Increase to high spread and beat for 1 to ⏱️ 2 minutes until fluffy. Transfer to a piping bag fitted with a star tip (I use Wilton 1M). Pipe frosting around top edges of cooled cookie cake. Cut into wedges to serve.

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