Chocolate lovers unite! This soft & chewy triple chocolate cookie cake is made up of rich cocoa powder dough, chocolate chips, and an easy chocolate buttercream frosting!
½cupunsalted butter (i.e. 1 stick)You will be melting this
½cuplight brown sugar
¼cupgranulated sugar
1large egg
2teaspoonsvanilla extract
½teaspoonbaking soda
½teaspoonsalt
½cupunsweetened cocoa powderI use Hershey's brand
1cupall-purpose flour
1cupsemi-sweet chocolate chips(You'll be chopping ½ cup and adding the remaining ½ cup whole).
Chocolate Buttercream Frosting
½cupunsalted buttersoftened to room temperature or microwaved for 10 seconds
2teaspoonsvanilla extract
¼teaspoonsalt
½cupunsweetened cocoa powderI use Hershey's brand
2cupspowdered sugar
2-3tablespoonsmilk
Instructions
Preheat oven to 350°F.
Roughly chop ½ cup of chocolate chips using a knife, rolling pin, or meat mallet (if not using a knife, place chips in a plastic bag while crushing). The goal here is to have a mixture of tiny chocolate flakes throughout the dough, while still have the whole chunks in there for texture. Once chopped, set aside.
Warm the unsalted butter(½ cup, i.e. 1 stick) in a microwave-safe bowl or saucepan until it’s just melted.
Combine the melted butter with the light brown sugar(½ cup) and granulated sugar(¼ cup) in a mixing bowl and use a wooden spoon or spatula to stir them together (*do not use a mixer!).
Next, stir in the egg (1 large) and vanilla extract(2 teaspoons), followed by the baking soda(½ teaspoon) and salt(½ teaspoon).
Mix in unsweeteend cocoa powder(½ cup) and all-purpose flour (1 cup) until well-combined, then stir in chocolate chips(the full 1 cup of the chopped & whole).
Immediately spread dough into a greased cookie cake pan (you don't want the dough sitting out or it will set too much with the melted butter).
Bake at 350°F for 12-14 minutes or until cookie cake looks “rippled” and the center no longer looks super wet (see photo in post above!). Cool completely before frosting.
Using a large star piping tip, pipe around the edges then immediately add sprinkles (the frosting will start hardening quick, so add sprinkles right away!).
To Make Frosting:
Beat the softened unsalted butter (½ cup), vanillaextract(2 teaspoons), and salt (¼ teaspoon) on medium-high speed for 1 minute until smooth.Turn the mixer to low speed then slowly add the unsweetened cocoa powder (½ cup) and powderedsugar (2 cups). You may need to stop and scrape down the sides. Add milk, as needed to develop a pipeable consistency (2-3 tablespoons total).Beat on high for 1-2 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add another tablespoon of milk until you get to the desired consistency. This will make just enough frosting to pipe a generous border along the edges.
Notes
Cookie Cake Pan: If you don’t have a 11.5-inch metal cookie cake pan, use a 9×13-inch metal pan for a rectangular cookie cake; this will result in a thinner cake, so it will finish baking a bit earlier. You can also make a DIY cookie cake pan or make a thicker cookie in a smaller 8″ or 9″ pan (you’ll just need to bake it longer).Removing the cookie cake from the pan: When the triple chocolate cookie cake is cool to the touch, run a knife along the edges of the pan to help loosen it. Then, place a flat platter or cutting board on top of the pan and quickly flip it over to release the cookie cake. Put your serving platter over the cookie cake and flip it again. Now you’re ready to decorate!Decorating: Use a large star tip to create a simple buttercream border. Because the frosting develops a crust quickly, add sprinkles or other toppings immediately after frosting.Nutrition information is just an estimate but based on 12 servings.