Chocolate Chip Cookie Cake by @shortstackkitchen
Chocolate Chip Cookie Cake by @shortstackkitchen
Indulge your sweet cravings with this irresistible Chocolate Chip Cookie Cake! This delectable dessert combines the classic goodness of chocolate chip cookies with the simplicity of a cake. The result? A soft and chewy cookie cake that's perfect for any celebration or sweet tooth emergency. Loaded with gooey chocolate chips and baked to golden perfection, this treat is guaranteed to satisfy your cravings and leave everyone asking for seconds.
Ingredients
Directions
Place a rack in the center of your oven and set it to 350ºF. Grease and then line the bottom of a 9 inch springform with parchment paper. Set aside until needed.
In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
In a large mixing bowl, whisk together olive oil, brown sugar, white sugar, egg and yolk until combined. Scrape down the sides and bottom of the bowl. Add milk and vanilla extract and whisk until combined.
Sift in the dry ingredients and mix until just incorporated.
Gently fold in chocolate chips and rainbow sprinkles. Do not overmix.
Transfer cookie dough into your prepared springform pan. Use an offset spatula or the back of a spoon to even and smooth out the top. Bake for 21 to 23 minutes and allow to cool completely.
With an electric mixer, beat together room temperature butter, powdered sugar, cocoa powder and milk until smooth. Transfer frosting to a piping bag fitted with a french or star tip.
Pipe frosting on the boarder of the cookie cake. Serve and enjoy!
Store in an airtight container and on the counter for up to 3 days or for 1 week in the fridge!
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Ingredients
Directions
Place a rack in the center of your oven and set it to 350ºF. Grease and then line the bottom of a 9 inch springform with parchment paper. Set aside until needed.
In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
In a large mixing bowl, whisk together olive oil, brown sugar, white sugar, egg and yolk until combined. Scrape down the sides and bottom of the bowl. Add milk and vanilla extract and whisk until combined.
Sift in the dry ingredients and mix until just incorporated.
Gently fold in chocolate chips and rainbow sprinkles. Do not overmix.
Transfer cookie dough into your prepared springform pan. Use an offset spatula or the back of a spoon to even and smooth out the top. Bake for 21 to 23 minutes and allow to cool completely.
With an electric mixer, beat together room temperature butter, powdered sugar, cocoa powder and milk until smooth. Transfer frosting to a piping bag fitted with a french or star tip.
Pipe frosting on the boarder of the cookie cake. Serve and enjoy!
Store in an airtight container and on the counter for up to 3 days or for 1 week in the fridge!
