Cookie Cake For A Crowd
Cookie Cake For A Crowd is a colossal chocolate chip cookie frosted in three sections with cookie dough frosting, whipped chocolate buttercream, and American buttercream. It's like three treats in one!
Servings: 12 pieces
Calories: 1052kcal
Ingredients
Cookie Cake
- 2 ¼ cups (281 g) all-purpose flour
- 1 ½ teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted and cooled slightly
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (168 g) semisweet chocolate chips
Cookie Dough Frosting
- ⅓ cup (67 g) light brown sugar, packed
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- ⅓ cup (42 g) all-purpose flour*
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
- ¼ cup whole milk
- ¼ cup (46.5 g) semi-sweet miniature chocolate chips
American Buttercream Frosting
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 4 cups (500 g) confectioners' sugar, sifted
- 1 pinch kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
Chocolate Buttercream Frosting
- ½ recipe American Buttercream Frosting, about 1 ½ cups
- 2 tablespoons cocoa powder
Instructions
Cookie Cake
- Preheat the oven to 350°F. Line the bottom of a 12-inch round cake pan** or oven-safe skillet with parchment paper in a criss-cross pattern.
- In a large mixing bowl combine flour, cornstarch, baking soda, and salt. Set aside.
- In a medium bowl combine melted butter, brown sugar, granulated sugar, eggs, and vanilla.
- Add the sugar mixture to the flour mixture and stir until combined. Fold in ¾ cup of chocolate chips. Press dough into the prepared pan and spread the remaining chips on top.
- Bake for 18-20 minutes, or until the edges are golden brown.
- Let the cookie cool completely before frosting (about an hour). While the cookie is cooling, prepare the frostings.
Cookie Dough Frosting
- To the bowl of a stand mixer with the paddle attachment, add the brown sugar and butter. Beat on medium speed until smooth and creamy.
- Mix in flour, vanilla extract, and salt until fully combined.
- With the mixer on low speed, add milk, 1 tablespoon at a time until fully incorporated.
- Remove the bowl from the mixer. Fold in chocolate chips.
American Buttercream Frosting
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, salt, and vanilla extract. Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes
- Add milk, one teaspoon at a time, until the frosting reaches your desired consistency. You will have about 3 cups of frosting.
- Divide the frosting equally in half, placing one half in a separate bowl. You will use one-half of the frosting to make the chocolate buttercream.
Chocolate Buttercream Frosting
- To the half amount of American buttercream, add the cocoa powder. Mix until combined.
Frosting The Cookie Cake
- To frost, cut the cooled cookie cake into 12 equal wedges. Pipe the first frosting onto every third wedge. (I used a #32 tip) Repeat with the remaining two frostings.
Notes
*If preferred, you can bake the flour at 350°F for 10 minutes before using.
**Can I Use A Different Pan?
Yes! But, stick to a round pan. Your best option would be a pizza pan with a lip. You will still get the circular shape, perfect for a party and serving a large crowd.
Yes! But, stick to a round pan. Your best option would be a pizza pan with a lip. You will still get the circular shape, perfect for a party and serving a large crowd.
Nutrition
Serving: 1piece | Calories: 1052kcal