Homemade Cookie Cake Recipe: The Perfect Way to Celebrate Special Occasions

Introduction

When it comes to celebrating birthdays or other special occasions, nothing beats the joy of indulging in a delightful homemade cookie cake. Unlike store-bought cakes, a homemade cookie cake offers a unique and mouthwatering taste that will leave everyone craving for more. In this article, we'll guide you through an easy-to-follow recipe for a scrumptious homemade cookie cake that you can whip up in no time. Whether you decide to leave it unfrosted or adorn it with delicious vanilla buttercream and sprinkles, this cookie cake is sure to be a showstopper at any event!

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
   • Preparing the Cookie Dough
   • Assembling and Baking the Cookie Cake
   • Making the Vanilla Buttercream Frosting
4. Tips and Tricks
   • Choosing the Right Pan
   • Frosting Tips
   • Freezing and Make-Ahead Instructions
   • Doubling the Recipe and Gluten-Free Option
5. Nutrition Information
6. Conclusion
7. FAQs

Ingredients

Before we dive into the step-by-step process, let's gather all the ingredients you'll need to create the ultimate homemade cookie cake:

• ½ cup unsalted butter (1 stick) – You will be melting this
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 ½ teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour
• 1 cup semi-sweet chocolate chips (You’ll be chopping 1/2 cup and adding the remaining 1/2 cup whole).

For Vanilla Buttercream Frosting:

• ¼ cup unsalted butter (softened to room temperature)
• 1 ¼ cups powdered sugar
• ¾ teaspoons vanilla extract
• A pinch of salt
• 1-2 tablespoons milk

Instructions

Preparing the Cookie Dough

1. Preheat your oven to 350 degrees Fahrenheit.

2. Take 1/2 cup of the chocolate chips and place them in a plastic bag. Use a rolling pin to break them down into small pieces, and set the other 1/2 cup of unchopped chocolate chips aside. The goal is to have a mixture of tiny chocolate flakes throughout the dough while still having whole chunks for added texture. Once chopped, set them aside.

3. In a small microwave-safe bowl, melt the butter for 20-30 seconds until it is just melted.

4. Add the white sugar and brown sugar to the melted butter and use a spatula to stir until well combined. Do not use a mixer for this step.

5. Mix in the egg and vanilla extract, and then add the baking soda, baking powder, and salt. Mix again until everything is well incorporated.

6. Add the all-purpose flour to the mixture and continue mixing until all the flour disappears into the dough.

7. Now, add the 1/2 cup of chopped chocolate chips and the 1/2 cup of whole chocolate chips into the dough and mix them in.

Assembling and Baking the Cookie Cake

1. Grease an 11.5" metal cookie cake pan. If you are concerned about sticking, line the bottom and sides of the pan with parchment paper.

2. Using a spoon or your clean hands, drop the cookie dough into small chunks in the pan. This will help disperse everything evenly.

3. Once all the dough has been added, use a spatula or your hands to press down the dough into a smooth layer, making sure to get all the corners.

4. Check for any chocolate chips that are stuck together and separate them before baking. This will ensure the chocolate is evenly dispersed and prevent the cookie from having a giant clump of chocolate in one spot.

5. Bake the cookie cake at 350 degrees Fahrenheit for 12-14 minutes. Avoid overbaking to keep the cookie cake soft and slightly underbaked. The top should be slightly browned.

6. Remove the pan from the oven and place it on a cooling rack. Allow the cookie cake to cool completely before removing it from the pan.

Making the Vanilla Buttercream Frosting

1. In a mixing bowl, beat the softened butter on medium-high speed for 2 minutes until smooth.

2. Turn the mixer to low speed and add the powdered sugar, 1/4 cup at a time. You may need to stop and scrape down the sides.

3. Add the vanilla extract and salt, and then turn the mixer to medium speed. Gradually add the milk, one tablespoon at a time, until the frosting reaches the desired consistency.

4. To make enough frosting to pipe a border along the edges, the measurements provided in the ingredient list are sufficient. However, if you want more frosting to cover the top or write words on top, simply double the frosting recipe.

Tips and Tricks

Choosing the Right Pan

If you don't have an 11.5" metal cookie cake pan, don't worry! You have two options:

1. Bake in a 9×13 pan: The cookie cake will be a bit thinner, but it will still turn out delicious.

2. Create a DIY cookie cake pan: Use a large mixing bowl with a diameter of about 11.5" and line it with aluminum foil. Since this makeshift pan won't have as much heat conductivity as a metal pan, baking may take an extra 4-6 minutes.

Frosting Tips

The vanilla buttercream frosting used in this recipe develops a crust, making it ideal to prepare a day ahead. You can frost the cookie cake without worrying about refrigerating it if you plan to enjoy it within a day. However, if you're making it ahead of time, either wait to frost it until the day of consumption or gently wrap the frosted cookie after the frosting sets and store it in the fridge.

Freezing and Make-Ahead Instructions

Although freezing chocolate chip cookies is not usually recommended, you can make this cookie cake in advance. Wrap the baked, unfrosted cookie in plastic wrap and let it thaw to room temperature before frosting and serving.

Doubling the Recipe and Gluten-Free Option

You can double the recipe, but ensure that the dough is only 1/2" thick once spread in the pan. This might require using a larger pan than a 10" one. Keep in mind that thicker dough will take longer to bake and may result in a texture different from the traditional chewy cookie cake.

For gluten-free enthusiasts, there's good news! This popular recipe can be transformed into the best Chewy Gluten-Free Cookie Cake with a few adjustments.

Nutrition Information

• Calories: 353 kcal
• Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 106mg
• Potassium: 127mg
• Carbohydrates: 45g
• Fiber: 1g
• Sugar: 31g
• Protein: 3g
• Vitamin A: 380%
• Calcium: 30%
• Iron: 1.8%

Conclusion

Celebrate your special occasions in style with this mouthwatering homemade cookie cake! Whether you prefer it unfrosted or adorned with vanilla buttercream and sprinkles, this cookie cake is a delightful treat that your friends and family will adore. The best part? It's incredibly easy to make and costs only about $8. So, what are you waiting for? Treat yourself and your loved ones to this delectable dessert!

FAQs

1. Can I freeze the cookie cake?Freezing the cookie cake is not recommended, as it may affect its texture and taste.

2. Can I make the cookie cake in advance?Yes, you can prepare the baked, unfrosted cookie cake in advance and store it wrapped in plastic wrap until you're ready to frost and serve it.

3. Can I double the recipe?Yes, you can double the recipe. Just ensure that the dough is only 1/2" thick once spread in the pan.

4. Is there a gluten-free version of this recipe?Yes, there is! You can turn this popular recipe into a Chewy Gluten-Free Cookie Cake with a few adjustments.

5. How can I remove the cookie cake from the pan without it sticking?To remove the cookie cake from the pan, use a knife to go around the edges, place a flat platter on top, then flip over the pan to remove it. If you lined the pan with parchment paper, it should come out smoothly.