This thick and chewy Sheet Pan Cookie Cake is loaded with chocolate chips and adorned with a rim of creamy chocolate frosting. It’s a straightforward goodie that’s assured to be the lifetime of any get together – it gives loads of servings and everybody adores it!
The Greatest Dessert to Feed a Crowd
I’ve all the time been an enormous fan of cookie truffles. From soccer tailgating to birthdays, we’ve loved all of them my life. And the probabilities are limitless! However as enjoyable as it’s to mess around with completely different cookie flavors, generally all you want is a traditional bag of chocolate chips.
This simple sheet pan recipe takes my Traditional Chocolate Chip Cookie Cake to the following degree of magnitude. It may fulfill plenty of cookie lovers with minimal effort required in your half! It’s the proper get together dessert for many who aren’t overly keen on cake.
Nothing can beat the timeless consolation of a chocolate chip cookie paired with the melt-in-your-mouth richness of do-it-yourself chocolate buttercream. Anybody who isn’t a fan of frosting can merely seize a middle slice! When you sink your enamel into a chunk of this gentle and chewy cookie cake, you’ll wish to put aside some further servings only for you.
What You’ll Want
This epic dessert begins with a fundamental ingredient lineup. Take a look at the recipe card that follows this put up for the total quantities.
For the Chocolate Chip Cookie Cake
- All-Objective Flour: Or 1:1 gluten-free flour.
- Baking Soda
- Salt
- Unsalted Butter: Delivered to room temperature.
- Gentle Brown Sugar: Packed into the measuring cup.
- Granulated Sugar
- Eggs
- Vanilla Extract: You’ll get one of the best taste from a high-quality extract.
- Semi-Candy Chocolate Chips: Whereas I desire semi-sweet, you would additionally use one other variety.
For the Chocolate Buttercream
- Unsalted Butter
- Powdered Sugar: In the event you’re making a gluten-free cookie cake, double-check that your powdered sugar is licensed gluten-free.
- Cocoa Powder: Use pure and unsweetened – not Dutch-processed.
- Vanilla Extract
- Heavy Cream: Water or milk works too, however the heavy cream will make for a extra creamy consistency.
You may both use a sheet pan that’s 9 by 13 inches or one which’s 10 by 15 inches. The smaller sheet pan will make your cookie slightly below an inch thick, whereas the bigger possibility will yield extra servings and make a half-inch thick cookie cake. The identical recipe is used for each sizes – the smaller one simply takes a contact longer to bake because it’s thicker.
Make the Cookie Cake
Prep for Baking: Preheat the oven to 350°F and grease the edges of a 9×13-inch or 10×15-inch sheet pan. Place a fitted sheet of parchment paper on the underside of the pan.
Mix Dry Components: Mix the flour, baking soda and salt in a medium-sized bowl.
Cream Butter & Sugars: Cream the butter and sugars in a big mixer bowl till mild and fluffy, about 2-3 minutes.
Add Eggs: Add the eggs one after the other, mixing simply till properly mixed earlier than including the following.
Add Vanilla: Add the vanilla extract and blend till properly mixed.
Mix Moist & Dry Components: Add the dry elements and blend simply till properly mixed. The dough will probably be thick and sticky.
Add Chocolate Chips: Gently fold within the chocolate chips.
Switch Dough to Pan: Spoon the cookie dough into the ready pan and press it in evenly. I exploit my offset spatula to unfold it round within the pan because it’s sticky.
Bake: In the event you used a 9×13-inch pan, bake your cookie cake for 18-23 minutes, or till the highest is simply starting to brown. In the event you used a ten×15-inch pan, bake the cookie for about quarter-hour, or till it simply begins to brown on prime.
Let Cool: Take away the cookie cake from the oven and permit it to chill utterly within the sheet pan, then switch it to a serving plate.
Take away From Pan: To take away this cookie from such a big pan, I like to recommend utilizing a cooling rack and a cardboard cake rectangle (two cooling racks would additionally work). First, place the parchment-lined cooling rack in opposition to the highest of the cake pan, then flip it over. Instantly place the cardboard cake rectangle on prime of the cookie cake and flip the entire thing over utilizing the cooling rack. Take away the cooling rack from the highest of the cake.
Make the Frosting
Beat Butter: Add the butter to a big mixer bowl and beat till clean.
Begin Including Powdered Sugar: Add about half of the powdered sugar and blend till properly mixed and clean.
Add Cocoa Powder, Vanilla & Cream: Add the cocoa powder, vanilla extract and two tablespoons of cream or water. Combine till properly mixed and clean.
Add Remaining Powdered Sugar: Add the remainder of the powdered sugar and blend till clean.
Regulate Consistency: Add extra water or cream to get the best consistency if wanted.
Pipe Onto Cookie Cake: Add the buttercream to a piping bag fitted with a piping tip (I used Ateco 847) and pipe swirls of frosting across the outer fringe of the cake.
Get pleasure from! Slice and serve.
Can I Make It Forward of Time?
In the event you’d wish to make your cookie dough a day or two upfront, you might have two choices. You can bake the cookie a day forward and retailer it well-covered. Or you would make the cookie dough and refrigerate it till you’re able to bake it. Simply convey the cookie dough again to room temperature so that you just’re capable of unfold it into the pan.
Suggestions for Success
Let’s be sure your chocolate chip cookie cake comes out completely flawless.
- Measure the Flour Correctly: By no means scoop up flour straight together with your measuring cup – this causes it to get packed in, leading to an over-measurement. As a substitute, spoon the flour into the cup a little bit bit at a time and degree it off with a butter knife. You can additionally merely use a meals scale to make sure precision.
- Don’t Over-Combine the Dough: In the event you over-mix the cookie dough, your cookie cake may come out dense and hard. You’ll want to cease mixing as quickly because the moist and dry elements are mixed to make sure a gentle and chewy end result. Don’t neglect to fold within the chocolate chips very gently.
- Chill the Completed Cookie for Simpler Removing: I discover it may be useful to refrigerate the cooled cookie cake to additional agency it up earlier than I take away it from the pan. This helps it keep collectively whereas it’s flipped round.
Variation Concepts
Wish to change issues up however want some inspiration? I’ve received you lined!
- Make a Funfetti Cookie Cake: Swap out 2 cups of the semi-sweet chocolate chips for white chocolate ones and substitute the remaining 1/4 cup for Jimmie sprinkles. Use Vanilla Buttercream as a substitute of chocolate and dye it blue with gel icing colour.
- Make a Triple Chocolate Chip Cookie Cake: As a substitute of utilizing 2 1/4 cup semi-sweet chocolate chips, use 3/4 cup every of darkish chocolate, peanut butter and white chocolate chips. Yum!
- Make It Festive: You may gown up this cookie cake for any event by getting inventive with the frosting. Attempt making this Christmas Tree Cookie Cake or this equally gorgeous American Flag one!
Methods to Retailer Extras
Preserve extras in an hermetic container at room temperature. Alternatively, you’ll be able to return your cookie cake to the pan and hold it very properly lined. Get pleasure from it inside 3-4 days for one of the best outcomes.
Can I Freeze This?
Go forward! I like to recommend leaving off the frosting for those who’d wish to freeze your cookie cake. Wrap the cooled cookie in a decent layer of plastic wrap and freeze it in a heavy-duty storage bag. Thaw it out within the fridge and revel in it inside 3 months of freezing it, including the rim of chocolate buttercream if desired.
Recipe
Prep Time: 45 minutes
Cook dinner Time: 18 minutes
Whole Time: 1 hour 3 minutes
Yield: 18
Class: Dessert
Technique: Oven
Delicacies: American
Description
This thick and chewy Sheet Pan Cookie Cake is loaded with chocolate chips and adorned with a rim of creamy chocolate frosting. It’s a straightforward goodie that’s assured to be the lifetime of any get together – it gives loads of servings and everybody adores it!
Components
For the Chocolate Chip Cookie Cake
- 3 cups (390g) all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 3/4 cup (168g) packed mild brown sugar
- 1/4 cup (52g) sugar
- 3 giant eggs
- 1 tbsp vanilla extract
- 2 1/4 cups (380g) semi-sweet chocolate chips
For the Chocolate Buttercream
- 1 cup (224g) unsalted butter
- 3 1/2 cups (403g) powdered sugar
- 1/2 cup (57g) pure unsweetened cocoa powder
- 1 tsp vanilla extract
- 3–5 tbsp (45ml-75ml) heavy cream or water
Directions
For the Cookie Cake
- Preheat oven to 350°F (176°C). Grease the edges of a 9×13-inch cake pan and place parchment paper within the backside.
- In a medium-sized bowl, mix the flour, baking soda and salt.
- In a big mixer bowl, cream the butter and sugars collectively till mild and fluffy, about 2-3 minutes.
- Add the eggs one after the other, mixing simply till properly mixed earlier than including the following.
- Add the vanilla extract and blend till properly mixed.
- Add the dry elements and blend simply till properly mixed. Dough will probably be thick and sticky.
- Gently fold within the chocolate chips.
- Spoon the cookie dough into the ready pan and press the dough evenly into the cake pan. I exploit my offset spatula to unfold it round within the pan, because it’s sticky.
- Bake for 18-23 minutes, or till the highest of the cookie is simply starting to brown on prime. To make this cookie cake in a ten×15-inch pan, bake at 350°F for about quarter-hour, or till it simply begins to brown on prime.
- Take away from oven and permit to chill utterly within the cake pan, then switch to serving plate. I discover it may possibly assist to refrigerate the cake after it has cooled to agency it up earlier than eradicating from the pan. It helps it keep collectively when you take away it from the pan. To take away this cookie from such a big pan, I exploit a cooling rack and a cardboard cake rectangle (two cooling racks would additionally work). I place the cooling rack (lined with parchment paper) in opposition to the highest of the cake pan, then flip it over. Instantly and shortly place the cardboard cake rectangle on prime of the cookie cake (which is the underside) and flip the entire thing over utilizing the cooling rack. Take away the cooling rack from the highest of the cake.
For the Frosting
- Add the butter to a big mixer bowl and beat till clean.
- Add about half of the powdered sugar and blend till properly mixed and clean.
- Add the cocoa powder, vanilla extract and two tablespoons of water or cream and blend till properly mixed and clean.
- Add the remainder of the powdered sugar and blend till clean. Add extra water or cream to get the best consistency.
- Add the buttercream to a piping bag fitted with a piping tip (I used Ateco 847) and pipe swirls of frosting across the outer fringe of the cake.
- Retailer cookie cake in an hermetic container or cowl properly. Cookie cake is finest if eaten inside 3-4 days.
Notes
- The 9×13 dimension cookie serves 15-18 folks, relying on the scale of the slices. The ten×15 dimension cookie serves 20-24 folks.
- To Retailer: Preserve cookie cake in an hermetic container or cowl properly. Get pleasure from inside 3-4 days.
- To Freeze: Wrap cooled, unfrosted cookie in a decent layer of plastic wrap and freeze in a heavy-duty storage bag. Thaw within the fridge and revel in inside 3 months of freezing, including the rim of chocolate buttercream if desired.
Diet
- Serving Measurement:
- Energy: 554
- Sugar: 50 g
- Sodium: 135.8 mg
- Fats: 30.2 g
- Carbohydrates: 69.7 g
- Protein: 5.9 g
- Ldl cholesterol: 86.6 mg
Key phrases: chocolate chip cookie cake, the best way to make a cookie cake, buttercream with cocoa
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