Take it from someone who has made three of these cakes since Saturday–this stuff is dangerous.
It’s basically one huge chocolate chip cookie that’s been amped up with brown butter. Oh, and the brown butter is melted rather than chilled and softened, so this is a no-waiting, no-mixer recipe. And there’s tons of deep caramel flavor from dark brown sugar. And chocolate chips.
Did I mention the Chocolate Buttercream? It’s pretty important–I consider it one of the two things that makes this dessert a cake instead of just a gigantic cookie (the other is that it’s baked in a cake pan). This frosting is everything. Seriously. It’s sweet, buttery, and intensely chocolaty, but also almost ethereally light and fluffy. And easy. And difficult to stop eating with a spoon once you’ve finished using it for decoration 😬
So basically what I’m saying is that you absolutely should make this Brown Butter Chocolate Chip Cookie Cake, but don’t attempt it alone. You’ll need someone to keep you from eating the whole thing.
Luckily for all of us, it’s always more fun to share dessert.
Brown Butter Chocolate Chip Cookie Cake
adapted from Sally’s Baking Addiction
makes 1 9-inch round cake
3/4 cup (1 1/2 sticks) unsalted butter
1 cup dark brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup semisweet chocolate chips
Chocolate Buttercream (recipe below)
Preheat oven to 350F. Grease a 9-inch round cake pan with butter. Line the bottom with parchment and grease again. Set aside.
Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a large mixing bowl.
Whisk dark brown sugar into the brown butter, followed by egg and yolk and vanilla. Stir in flour, cornstarch, baking soda, and salt. Fold in chocolate chips. Transfer dough to prepared pan and spread into one even layer. Bake 20-22 minutes, until the top no longer appears shiny.
Let cookie cake cool completely in the pan on a rack. Run a small, thin knife around the edge of the pan before inverting the cake onto the rack. Revert onto a serving plate. Decorate with Chocolate Buttercream and sprinkles as desired.
Decorated cake will keep at room temperature for up to two days, or in the refrigerator for up to five.
makes about 1 1/2 cups
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioners sugar
6 tablespoons natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3 tablespoons heavy cream
In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.
Load into a piping bag fitted with a tip (I used a star tip here), or spread with an offset icing knife.
I made two of these for a dinner party, they were such a huge hit, both the kids and grownups loved them! Who wouldn’t love a giant cooke??????
My son requested a cookie cake for his birthday. This one is, by far, the most delicious I have ever tasted! A warning though, Do Not take it out of the pan until it is completely cooled! I made this rookie mistake, despite knowing better. Luckily for me, I had plenty of time to make another and used the crumbled one for a parfait dessert opportunity. I am sure I will be making many more of these in the future!
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What a lovely comment! So glad you and your son enjoyed this cake, and that you repurposed the crumbled one.
Hello. I was going to make Sally’s recipe, and I see that yours is modified from hers. I get the brown butter – that makes everything better! But can you tell me why your recipe calls for 2 tablespoons of cornstarch in contrast with Sally’s calling for 2 teaspoons? Or is it possibly a typo? Thanks!
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Hi Mary! Not a typo. I tend to use more cornstarch than Sally does in cookie cake recipes as it makes them a little softer and more tender. Cornstarch is added in cases like this to mimic some of the qualities of cake flour (the cornstarch “cuts” the gluten in the AP flour). It just makes for a more tender bite overall, but rest assured that there’s still plenty of chewy cookie texture here. Hope you enjoy whichever cake you make.