Can I make the Frosted Chocolate Chip Cookie Cake ahead of time?

Yes, you can bake the cookie cake a day in advance and store it covered at room temperature before frosting. Frost it a few hours before serving.

What's the best way to cut clean slices?

Ensure your Frosted Chocolate Chip Cookie Cake is completely cooled before frosting and cutting. Use a large, sharp knife, wiping it clean between cuts.

Can I freeze this cookie cake?

Yes, you can freeze the unfrosted cookie cake for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw at room temperature before frosting.

How do I prevent my Frosted Chocolate Chip Cookie Cake from drying out?

Avoid overbaking! Remove it from the oven when the edges are set and the center looks slightly soft. Storing it in an airtight container also helps.

What size pan should I use?

A 9x13 inch rectangular pan or a 12-inch round pizza pan works best for this Frosted Chocolate Chip Cookie Cake recipe, yielding a medium-thick cake.

Can I use store-bought frosting?

Absolutely! While homemade frosting is delicious, store-bought frosting is a great time-saver for your Frosted Chocolate Chip Cookie Cake.

What if my frosting is too thin or too thick?

If too thin, add more powdered sugar a tablespoon at a time. If too thick, add a touch more cream or milk, a teaspoon at a time, until you reach your desired consistency.

Frosted Chocolate Chip Cookie Cake Recipe

Description

A delicious, easy-to-bake Frosted Chocolate Chip Cookie Cake perfect for family gatherings. This classic dessert features a chewy cookie base and creamy frosting.

Ingredients

Scale

1 cup (2 sticks / 226g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (160g) packed light brown sugar
2 large eggs
1 tbsp (15ml) vanilla extract
2 1/4 cups (270g) all-purpose flour
1 tsp (5g) baking soda
1/2 tsp (3g) salt
2 cups (340g) chocolate chips

For the Frosting

1/2 cup (1 stick / 113g) unsalted butter, softened
2 cups (240g) powdered sugar
1/4 cup (60ml) heavy cream or milk
1 tsp (5ml) vanilla extract
Optional: 1/4 cup (22g) cocoa powder

Instructions

1. Preheat Oven & Prep Pan Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan or a 12-inch round pizza pan. This crucial step ensures your Frosted Chocolate Chip Cookie Cake won’t stick and releases cleanly.
2. Cream Butter & Sugars In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until the mixture is light and fluffy. You’re looking for a pale, airy texture — this incorporates air, making the cookie cake tender.
3. Add Eggs & Vanilla Beat in the eggs one at a time, mixing well after each addition until just combined. Stir in the vanilla extract – I always ensure it’s fully incorporated for maximum flavor.
4. Combine Dry Ingredients In a separate medium bowl, whisk together the flour, baking soda, and salt. This distributes the leavening evenly.
5. Mix Wet & Dry Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can develop the gluten too much, leading to a tough Frosted Chocolate Chip Cookie Cake.
6. Fold in Chocolate Chips Gently fold in the chocolate chips by hand with a spatula. This prevents crushing them and keeps them evenly distributed.
7. Press into Pan & Bake Press the cookie dough evenly into your prepared pan. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, not wet batter. The center might look slightly underdone, but don’t worry, it will set as it cools. If you’re aiming for a thicker cookie cake, be aware that baking time may be a little longer.
8. Cool Completely Let the Frosted Chocolate Chip Cookie Cake cool completely in the pan on a wire rack before even thinking about frosting it! This step is absolutely crucial for clean frosting application. If you try to frost it warm, the frosting will melt right off.
9. Prepare & Frost While the cookie cake cools, prepare your chosen frosting. Beat softened butter until creamy, then gradually add powdered sugar, cream/milk, and vanilla until smooth and spreadable. If you’re making chocolate frosting, beat in the cocoa powder now. Once the cookie cake is cool, spread the frosting evenly over the top using an offset spatula or knife.

Notes

Substitutions: Swap milk chocolate chips for semi-sweet, dark, or white chocolate chips. Add chopped nuts (pecans or walnuts) or sprinkles for extra crunch/festivity. For a richer frosting, use half butter and half cream cheese.

Quality Tips: Use fresh, good-quality butter, eggs, and pure vanilla extract for best flavor. Ensure baking soda is fresh for proper rise.

Troubleshooting: Overbaking leads to a dry cake; check baking times. If too soft, it needed more oven time. For crumbly frosting, ensure butter is soft but not melted.

Nutrition Note: Nutritional information is an estimate as exact data was not provided in the original article.

Prep Time: 35 minutes
Cook Time: 25 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 0
Sugar: 0g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Keywords: {{Frosted Chocolate Chip Cookie Cake}}, Dessert, Cookie, Cake, Chocolate Chip, Easy Baking