Big Chewy Chocolate Chip Cookie Cake Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips have less sugar.

chocolate frosting

🥗Healthier: Greek yogurt frosting

💰Cheaper: store-bought frosting

Greek yogurt frosting is lower in sugar.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds nutrients.

In a large bowl, add 2 and 3/4 cups all-purpose flour, 1 and 1/2 teaspoons cornstarch, 1 teaspoon baking soda, and 1 teaspoon salt. Lightly whisk together.

Microwave 1 and 1/2 sticks of unsalted butter on very low heat and set aside.

Add 2 cups of brown sugar to the bowl with the melted butter and mix until incorporated using a stand mixer on medium speed.

Separate 2 eggs and add them along with 1 egg yolk to the mixture, mixing again on medium speed until combined.

Add 1 teaspoon of vanilla extract and mix until combined.

Gradually add the dry ingredients to the wet ingredients in batches, mixing until just combined to avoid overmixing.

Use a rubber spatula to fold in 1 and 1/2 cups of semi-sweet chocolate chips until evenly distributed.

Pour the mixture into a 13-inch round pan (or a 9x13 pan) and spread evenly.

Bake in a preheated oven at 350°F (180°C) for about 22 to 24 minutes, checking for an even brownness on top.

Remove from the oven and let cool in the pan for a few minutes before decorating.

Use a piping bag with a 1M tip to pipe American buttercream on top of the cooled cookie cake.

Immediately add sprinkles on top of the frosting before it crusts to ensure they stick.

Cut into the cake for a taste test and store at room temperature for up to five days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens