The BEST EVER COOKIE CAKE recipe! Soft & gooey with crisp edges

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with healthy fats.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chocolate bar pieces

Dark chocolate offers antioxidants and can be more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

frosting

🥗Healthier: Greek yogurt icing

💰Cheaper: whipped cream

Greek yogurt icing reduces sugar while adding creaminess.

Preheat your oven to 350F or 180C and line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides of the pan and set aside.

In a medium bowl, sift together 210 g (1 and 3/4 cups) of plain all-purpose flour, 30 g (1/4 cup) of cornstarch, 0.5 tsp of baking soda, 0.5 tsp of baking powder, and 0.5 tsp of salt. Mix with a whisk until well combined and set aside.

In a large bowl, add 170 g (3/4 cup) of room temperature unsalted butter, 50 g (1/4 cup) of white granulated sugar, and 150 g (3/4 cup) of soft light brown sugar. Using a hand or stand mixer on medium speed, whip for about 2 minutes until light and creamy.

Add 1 large room temperature egg, 1 large room temperature egg yolk, and 1 tbsp of vanilla to the butter mixture. Mix on low until just combined.

Add the sifted dry ingredients to the wet mixture and mix on low again until the dough comes together, being careful not to overmix.

Fold in 170 g (1 cup) of semi-sweet chocolate chips until evenly distributed. Set aside 42 g (1/4 cup) of semi-sweet chocolate chips for sprinkling on top.

Press the cookie dough into the prepared pan, smoothing it out evenly. Sprinkle the reserved 42 g (1/4 cup) of chocolate chips on top.

Bake the cookie cake for 22 minutes, then cover loosely with aluminum foil and bake for another 18 minutes. The center should be puffed, the top golden brown, and a toothpick should come out with a few moist crumbs.

Let the cookie cake cool completely in the pan on a wire rack before releasing the sides of the springform pan.

To prepare the chocolate frosting, in a bowl, add 85 g (6 tbsp) of room temperature unsalted butter, 90 g (3/4 cup) of powdered sugar, 0.5 tsp of vanilla, and a small pinch of salt. Whip on high speed for 5 minutes until light and fluffy.

Add 13 g (2 tbsp) of cocoa powder and 1 tsp (15 g) of room temperature heavy cream to the frosting. Whip on high for another minute until smooth and creamy.

Once the cookie cake has cooled completely, remove the sides of the springform pan and transfer the cake to a serving plate or cake stand.

Use a 1M piping tip to pipe the chocolate frosting around the edges of the cake. Sprinkle colorful sprinkles on top of the frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens