Classic Chocolate Chip Cookie Cake

I had the best time recreating this take on a tried and true classic. To me, simply looking at this signifies a sense of joy, happiness, and celebration and there is always a need for more of that feeling.

This dessert came about on a whim (don’t you just love it when things turn out unexpectedly?!). It was my dear friend’s birthday and all he asked for was a cookie cake. Always armed with chocolate chips and ingredients for baking, I of course, said yes to making this for him. Cue many months later, and I can’t even remember how many times I’ve made this treat.

Side note: cooking and baking is my love language. If you’re friends with me, odds are that I will bring you dishes and treats quite often. I also live for celebrating birthdays. But back to the topic at hand…let’s just say this recipe turned out 1,000 times better than I could have ever expected.

I think that everyone deserves to feel good and have fun, regardless of the occasion. So turn on some tunes, throw on the sprinkles, and you’ve got yourself a party!

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Chocolate Chip Cookie Cake (GF & DF)

Yield: 8-10 slices

Author: Golden Roots Nashville

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

A celebration in just one bite.

Ingredients

The Cake

• 10 Tbsp vegan butter (1 stick + 2 Tbs), softened to room temperature
• 2/3 cup coconut sugar
• 1/3 cup sugar
• 1 egg + 1 egg yolk
• 1 tsp vanilla
• 1 2/3 cup gluten-free flour
• 3/4 tsp baking soda
• 3/4 tsp sea salt
• 1 cup Enjoy Life Chocolate Chips (or any other brand of choice)

The Frosting

• 4 Tbsp vegan butter, softened to room temperature
• 1 1/4 cup powdered sugar
• 1/2 tsp vanilla
• 1-2 Tbsp unsweetened almond milk
• Sprinkles

Directions

Cookie Cake

1. Preheat the oven to 350. Grease an 8 or 9 inch pie plate or cake pan.
2. In a stand mixer, cream the butter and sugars together, about 2-3 minutes. Add in egg, egg yolk and vanilla.
3. Add the dry ingredients and mix until combined. Use a wooden spoon to fold in the chocolate chips.
4. Remove the dough and press the cookie dough onto the pie plate.
5. Sprinkle an additional 2 Tbsp of chocolate chips on top of the cookie cake and press them down slightly.
6. Bake for 25 minutes. After taking out of the oven, sprinkle the sprinkles over the warm cookie cake.
7. Allow the cake to cool completely before frosting.

Frosting

1. Beat all of the frosting ingredients together in a stand mixer until smooth, adding in more almond milk or powdered sugar as needed.
2. Spread the frosting evenly around the edges (or pipe into a fun design if you have that on hand)
3. Top the frosting with sprinkles. 

Notes:

For a quicker cooling time, you can place the cookie cake in the refrigerator.

If leftovers happen, cover and store the cake in the fridge. Keeps up to 3 days.

If you find that your frosting needs to be thinner, add in more almond milk, 1 Tbsp at a time. If it needs to be thicker, add in more powdered sugar, 1/4 cup at a time.

Recommended Products:

Enjoy Life Chocolate Chips

Did you make this recipe?

Tag @goldenrootsnashville on instagram and hashtag it #cookingwithGRN