A soft, chewy cookie cake filled with chocolate chips and topped with a chocolate buttercream frosting. This Chocolate Chip Cookie Cake is the perfect dessert for any occasion!
Preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray and set aside.
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter, brown sugar, and granulated sugar for 1 to 2 minutes or until well combined.
Add the egg, egg yolk, and vanilla extract and mix until fully combined, making sure to stop and scrape down the sides of the bowl as needed
Mix in the dry ingredients until just combined. Then, mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
Scoop the cookie dough into the prepared springform pan and spread it out into one even layer.
Bake for 22 to 28 minutes or until the top of the cookie cake is set and lightly browned. Cover loosely with foil if needed to prevent excess browning on top of the cookie cake.
Remove from the oven and allow to cool completely before removing from the pan.
To make the chocolate buttercream frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter for 1 to 2 minutes or until smooth. Add the powdered sugar ½ cup (60 g) at a time, mixing in each addition until well combined.
Add the cocoa powder and mix until fully combined, then add the heavy whipping cream and vanilla extract and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed.
Release the cooled cookie cake from the springform pan. Pipe the frosting around the edges of the cookie cake.
Notes
Store leftover cookie cake in an airtight container at room temperature or in the refrigerator for up to four days.To make ahead of time: Cover cookie cake tightly and store at room temperature for 2 to 3 days. Frosting can be prepared 1 to 2 days in advance, cover tightly, and store in the refrigerator. Allow frosting to come to room temperature and mix well before frosting the cookie cake.Freezing Instructions: Cookie cake will freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. Frosting will also freeze well for up to 3 months, thaw overnight in the refrigerator, bring to room temperature and mix well before frosting the cookie cake.