Description
A classic chocolate chip cookie baked into a 9-inch cake, lined with yellow buttercream and rainbow sprinkles.
Ingredients
Scale
For the Cookie Cake:
- 8 tablespoons unsalted butter, softened to room temperature and divided
- 1/2 cup (100 grams) lightly packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1 heaping cup chocolate chips
For the Frosting:
- 4 tablespoons unsalted butter, softened to room temperature
- 1 cup (130 grams) powdered sugar
- About 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Yellow food coloring
- Rainbow sprinkles
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a 9-inch round cake pan, line the bottom of the pan with parchment paper and lightly grease the parchment paper too.
- Melt and brown 2 of the 8 tablespoons of butter from the cookie cake ingredients in a small saucepan over medium heat. Melt until foamy and brown bits emerge. Remove from the pan and place in a small bowl.
- In a medium bowl combine softened butter from the cookie cake ingredients, with the sugars, and browned butter. Beat with electric hand beaters until pale and fluffy. Add the eggs and beat one at a time, until each is well incorporated. Beat in the vanilla extract.
- Add the flour, salt, and baking soda to the bowl and beat until well combined. Remove the beaters and stir in the chocolate chips, reserving few tablespoons for the top of the cookie cake.
- Press the dough into the prepared pan into an even layer. Top with the remaining chocolate chips.
- Bake for 20 to 24 minutes until cooked through and golden across the top. Remove from the oven and allow to cool.
- While the cake cools, make the frosting. In a medium bowl with electric hand beaters cream together butter, powdered sugar, and milk. Add vanilla and a few drops of yellow food coloring and beat until smooth.
- To assemble the cake, remove the cooled cookie from the pan and place on a serving plate. Spoon the frosting into a piping bag or freezer ziplock bag with a small star tip (Wilton 4B) attached to the end. Pipe stars across the top border of the cake. Sprinkle with rainbow sprinkles and serve.
- Cake is best served the day it is made but leftovers can be wrapped and stored at room temperature for a few days.