Video
Chocolate Chip Cookie Cake
My Chocolate Chip Cookie Cake is soft and tender with rich buttery, butterscotch flavor and bursting with chocolate chips. It is soft without being gooey which makes it overly rich and hard to slice. It bakes up with nice height so it feels substantial and I top it with a silky smooth dark chocolate ganache frosting that is divine!
Ingredients
Chocolate Chip Cookie dough:
- 1 ½ cups plus 1 tbsp (225g) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ⅔ cup (145g) packed light or dark brown sugar
- ⅓ cup (65g) granulated sugar
- 1 ½ teaspoons (7ml) pure vanilla extract
- 1 large egg, at room temperature
- 1 tablespoon (15ml) plain yogurt
- ½ cup (85g) semisweet chocolate chips plus more for sprinkling
- ½ cup (85g) chopped dark chocolate
Chocolate Ganache frosting:
- 5 oz (142g) semisweet chocolate
- ⅓ cup plus 1 tbsp (95ml) heavy 35% whipping cream
- ½ teaspoon honey or corn syrup
- ⅛ teaspoon salt
- sprinkles for decorating
Instructions
- Preheat the oven to 350F. Lightly butter the sides of a 9-inch round non-stick springform pan or 9-inch round cake pan with a round of parchment paper.
- Combine flour, baking soda, baking powder and salt in a medium bowl. Whisk to blend well and set aside.
- Combine soft butter, brown sugar, granulated sugar and vanilla in a large bowl and mix with an electric hand mixer (or you can also mix by hand using the creaming method with a wide rubber spatula) for about 2 minutes until pale and a bit fluffy. Mix in egg until smooth and well incorporated, then mix in yogurt.
- Add the flour mixture and begin folding it into the butter mixture with a spatula until mostly combined, but a few streaks of flour still remain. Now, add the chocolate chips and chocolate chunks and fold them in so they are evenly incorporated.
- Press the cookie dough into the prepared pan, forming an even layer. Sprinkle a few extra chocolate chips on top and bake for 23-25 minutes until golden and puffed. Transfer to a wire rack to cool completely.
- Make the frosting. Place chopped chocolate in a heatproof bowl. Combine cream, honey or corn syrup and salt in a saucepan and place over medium low heat until it begins to simmer. Once it is hot and simmering, immediately pour it over the chocolate in the bowl. Cover and let stand for 2 minutes. Stir gently with a whisk or a spatula starting in the center and making concentric circles working your way out to the edges of the bowl until the emulsion forms and smooth glossy ganache takes shape. Set it aside to cool and thicken. You can place it in the fridge to speed it up, but be sure to stir gently every 5 minutes because if left to cool too long, it will firm up and you will not be able to pipe it.
- Once it is thick like the consistency of pudding, spread it over the cake or use a star piping tip to decorate a border as demonstrated in the video. Add colorful sprinkles and enjoy!
