Chocolate Chip Cookie Cake with Chocolate Buttercream Frosting

angled shot of chocolate chip cookie cake with two slices cut into it on upside down plate with frosting piped around the edges, frosting, and purple flowers on top, bowl of sprinkles beside, stack of plates with another slice of cookie cake on top.

Chocolate Chip Cookie Cake with Chocolate Buttercream Frosting

Soft, chewy, and extra chocolate-y! This Chocolate Chip Cookie Cake with Chocolate Buttercream Frosting is easy to make, ready in less than an hour, and is the perfect treat to celebrate any and every occasion.

Course: Desserts

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 444kcal

Ingredients

Cookie

¾ cup unsalted butter room temperature
⅓ cup granulated sugar
⅔ cup brown sugar
2 large eggs room temperature
¾ teaspoon vanilla extract
1¾ cups all purpose flour*
⅔ teaspoon baking soda
¾ teaspoon salt
1⅔ cups chocolate chips

Frosting

3 Tablespoons salted butter room temperature
1 cups powdered sugar sifted
¼ cup natural process cocoa powder sifted
2 Tablespoons whole milk
½ teaspoon vanilla extract

Instructions

Cookie

Heat oven to 350℉.
Spray a 10 inch round cake pan with baking spray. Set aside.
With an electric mixer, beat butter and sugars until light and fluffy, about 2-3 minutes.
Add eggs, one at a time, beating well after each addition.
Mix in vanilla.
Add flour, baking soda, and salt.
Mix only to blend.
Fold in chocolate chips.
Scrape into prepared pan.
Spread to level.
Bake 25 minutes, or until desired degree of doneness.
Allow to cool completely in pan before turning out.

Frosting

With an electric mixer, beat butter, powdered sugar, cocoa, milk, and vanilla until smooth and fluffy, about 3-4 minutes.
Pipe onto cooled cookie.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

Substitutions:

Don't have unsalted butter? No worries! You can use salted butter in the cookie, just omit the salt in the recipe.
This recipe can be made vegan if plant based butter, vegan egg substitute (we like to use aquafaba), and non-dairy chocolate chips are used. For the frosting, use plant based butter and your favorite unsweetened non-dairy milk.

Expert Tips:

Make sure the butter and eggs are room temperature.
Check the expiration date on your baking soda!
Be careful to not over-mix the cookie dough.
Bake times may vary depending on how your oven bakes/the thickness of your cake pan. Keep an eye on it while it's baking!
If you like your cookies a little less done, bake for about 20 minutes. If you like your cookies fully baked through, bake for about 25-30 minutes.
The cookie needs to be completely cooled before turning out. If it's still warm/too hot, it may break.
The amount of frosting below was enough for us to pipe a ring around the edge of the cookie. Depending on how you decorate this cake, you may need more or less frosting.

Nutrition