A few years ago, I got a cookie cake for my 21st Birthday. It had cats on it. It was awesome. And while I was drunkenly noshing on this delicacy, I was pretty positive that there was nothing better in the world than a cookie cake. Birthday cakes are good. I mean, who doesn’t like cake? ( If you said that you don’t like cake…I can’t even look at you. Everyone likes cake. You’re not special.) But there are some traditions that are overdone. I decided that instead of paying a hefty penny for a giant cookie covered in frosting, I would make my own. It isn’t my birthday and I’m not celebrating anything in particular, but I’m an adult and when I say I want to make a cookie cake, I’m going to make a cookie cake. So there.
This was absolutely fantastic. The type of dessert that you let out an audible sigh and close your eyes after you take the first bite. Oh MAN. And, it was easier than making a batch of chocolate chip cookies. And that’s easy, ya’ll. It looks more like a pie…but I’m calling it a cake. A deep dish cake. So there. Everyone, leave me alone!
You could make this for a special occasion, or if you’re having a crappy day and you want to eat a whole lot of chocolate chip cookie (Shark Week, anyone?) than this might be a perfect recipe for you.
Deep Dish Chocolate Chip Cookie Cake with Buttercream Frosting
Yields 1, 9″ Cake
- 3/4 c. unsalted butter (or margarine) softened
- 3/4 c. packed brown sugar
- 1/4 c. sugar
- 1 egg
- 2 t. vanilla extract
- 2 c. flour, sifted
- 2 t. cornstarch
- 1 t. baking soda
- 1/2 t. salt
- 1 1/4 c. chocolate chips
- 1/4 c. softened butter
- 3/4 c. powdered sugar (or more, depending on desired consistency)
- 1 T milk (or more, if you add too much powdered sugar.)
- 1/4 t. vanilla extract
- In a stand mixer with the paddle attachment, cream together the softened butter and both sugars until light and fluffy, then add in the vanilla and egg and mix until well incorporated.
- In a separate bowl, mix together the sifted flour with the salt, corn starch and baking soda. Set mixer to low speed and slowly add in the flour mixture until it is well combined. Turn off the mixer to scrape down the sides of the bowl and continue to mix on Low for about 3 minutes.
- Slowly add in the chocolate chips and mix until just combined (your mixer will freak out. Atleast mine did. She’s sensitive.)
- Cover the bowl with plastic wrap and place in the fridge for about 30 minutes. Dough will be thick. This is good.
- Once the dough has set, spray a pie pan or a cake pan lightly with non-stick spray. Press the dough into the pan and press down until the pan is full and dough is evenly spread.
- Bake at 350 degrees for 20 minutes, or until the top is a light golden brown color.
- Set on a cooling rack to cool for atleast 1 hour, or place in the refrigerator if you’re impatient. (I personally liked having it be slightly warm on the inside. It was fabulous. Phyllis Nefler style. No? Crap.)
To Make the Frosting:
- In a stand mixer or in a large mixing bowl with beaters, cream the butter until light and fluffy.
- Slowly add in the powdered sugar until combined.
- Scrape down the bowl and add in the vanilla and milk. If the frosting is too thin, simply add more powdered sugar until you get the desired consistency.
- Add in food coloring of your choice or leave it white. I won’t care. It’s still delicious.
- Place frosting in a ziplock bag and cut a corner off to pipe on the cooled cake. You could always spread it, but we’re not big frosting people. Do your thing.
Put some candles on it, write a name on it, eat it with a fork while watching a Bridezilla marathon…just enjoy. Yurm.