Ingredients
- 12 tablespoons salted butter, room temperature
- ⅔ cup granulated sugar
- ⅓ cup brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1¾ cups all-purpose flour
- 1¼ cups semi-sweet chocolate chips
- Flaked salt, for sprinkling on top
- Chocolate Buttercream (optional):
- ½ cup butter, room temperature
- ⅓ cup unsweetened cocoa powder
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
- Sprinkle of salt
Instructions
- Preheat oven to 350°F and spray a 9-inch springform pan or cake pan with cooking spray.
- In a stand mixer, cream butter, granulated sugar, and brown sugar for about 4 minutes until light and fluffy.
- Mix in the egg, egg yolk, and vanilla until smooth.
- Add baking soda, salt, cornstarch, and flour. Mix until just combined. Fold in chocolate chips.
- Press dough evenly into the prepared pan and add a few extra chocolate chips on top.
- Bake for 22–27 minutes, until lightly golden. Cool completely before frosting or slicing.
- For buttercream, beat butter until creamy. Add cocoa, powdered sugar, milk, vanilla, and salt. Beat until fluffy (2–3 minutes).
- Pipe or spread frosting over cooled cake. Garnish with flaked salt or sprinkles if desired.
Notes
- Do not overbake—the center should remain soft for a chewy texture.
- Skip frosting and serve with ice cream for a simpler treat.
- Customize with mix-ins like peanut butter chips, sprinkles, or macadamia nuts.
- Freeze the unfrosted cookie cake for up to 2 months.
- Use a 1:1 gluten-free flour blend for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 22–27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 360
- Sugar: 27g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
