Buttery chocolate chip cookie sheet cake topped with a creamy whipped vegan vanilla buttercream frosting.
On days I don’t feel like putting in pan after pan of cookies in the oven I just make a cookie cake. I’m not the type to have standing cookie dough in the fridge or freezer. I really hate dealing with hard cookie dough. So I like to have quick and easy go-to recipes like this that I can remember off the top of my head.
The recipe is simple 2 cups flour, 1 cup butter, and 3/4 of both sugars. It’s actually a really good base to any super buttery cookie it can go in many directions.
When things get complicated with everyone having cookie preferences of thin or thick, fluffy or cakey. crisp or chewy. When I start hearing a slew of requests I just think no… cooking cake.
it’s the best of both worlds. the best part of any cake is the frosting and even better is no cake at all but a cookie. I don’t know what it is but everyone likes a big giant cookie. Check out my tips and tricks below for the best chocolate chip cookie cake. Try this recipe out and let me know what you think!
TIPS & TRICKS FOR THE BEST CHOCOLATE CHIP COOKIE CAKE
the chips: cookie cakes are essentially the entire batch of cookies in a pan. even the smallest sliver can be a pretty big portion. so to change it up i add two types of chips. I generally go with milk chocolate ( blue Ghiradelli’s) and a semi-sweet. that way you get to enjoy both. and the milk chocolate is a sweet surprise.
vegan buttercream?; this choice may sound odd, so hear me out. i chose a vegan buttercream for this because the brand i use (fora) is largely cocoa butter. the cocoa butter plays well with the chocolate in the cookie giving it a larger bump of flavor that i couldn’t get from even the best butter. feel free to use a classic buttercream frosting instead of the vegan version.
powdered sugar: the key to good frosting is powdered sugar. it’s that simple. when making a frosting that tastes too much like the fat used (butter, margarine, alt butter) you need more sugar. even the smallest Bach of frosting could need upwards of 5-6 cups of sugar. so add more and flavor to your liking. use water to thin out your frosting to desired consistency.
elevated pan: to help keep the shape of the cookie i like to use an elevated edged pan. it just rules out any worry that my cookie may spread out in the oven. i usually go for a pizza pan for this.
the transfer: line the bottom of your cookie with parchment paper. it keeps the cookie from sticking and it will help if you want to transfer the cookie to a serving plate. allow for the cookie to cool for at least 30 minutes before transferring. i prefer to place a spatula under the entire cookie to make sure it’s not stuck. hold the cookie pan over the plate and slide it over rather than lifting it. the cookie should be cool to the touch.
doneness: timing the cookie can be tricky. remember it firms up when it cools. i use the edges as an indicator. golden brown edges all around is a safe bet it’s near done. the further the golden brown spreads to the middle the more it’s cooked. if it is pale and yellow similar to the raw dough it may need more time. call them gooey cookies if you underbake them and skip the transfer.
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