Chocolate Chip Cookie Cake-Wine & Glue

By srumbel

This Chocolate Chip Cookie Cake is perfect for celebrating with! Delicious and easy!
from wineandglue.com

Ingredients

• 2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup butter, room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg, 1 yolk
• 1 1/2 tsps vanilla extract
• 1 cup chocolate chips (I used milk chocolate chips)
• Chocolate Butter Cream Frosting
• The BEST Chocolate Buttercream Frosting
• 1/2 cup unsalted butter, room temperature (see note)
• 1/2 cup chocolate chips, melted
• 2 tsps vanilla
• 1/4 cup cocoa powder
• 5 cups powdered sugar
• 1/2 cup heavy cream

Preparation

Step 1

Preheat your oven to 350 degrees. Spray a 9 inch spring form pan with cooking spray.
In a large bowl, mix together the flour, baking soda, baking powder, and salt.
Beat together the butter, brown sugar and granulated sugar until light and fluffy. Add in the egg and egg yolk, one at a time. Then beat in the vanilla until just combined.
Slowly add in the flour a little at a time, until it is just combined.
Stir in the chocolate chips.
Pour the dough into the spring form pan and bake for 20 to 25 minutes or until the edges of the cake are golden brown and the middle has just a slight wiggle to it.
Make the chocolate frosting and pipe it onto the cake.

The BEST Chocolate Buttercream Frosting

Beat the butter in a stand mixer or a large bowl with a hand held mixer.
Add in the melted chocolate, cocoa powder, and vanilla extract.
Slowly add in the powdered sugar one cup at a time. Then add in the heavy cream.
Store in an airtight container until you are ready to use.

Notes

The butter **must** be room temperature for this recipe to work. Do not microwave it. You should be able to easily dent the butter with your finger but NOT push all the way through. If your butter is too stiff or too soft, the recipe will not turn out.