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Sheet Pan Chocolate Chip Cookie Cake


This thick and chewy Sheet Pan Cookie Cake is loaded with chocolate chips and embellished with a rim of creamy chocolate frosting. It’s a straightforward goodie that’s assured to be the lifetime of any social gathering – it gives loads of servings and everybody adores it!

A big corner slice of cookie cake on a plate with chocolate chips and sprinkles in small dishes behind it

The Finest Dessert to Feed a Crowd

I’ve at all times been an enormous fan of cookie desserts. From soccer tailgating to birthdays, we’ve loved all of them my life. And the chances are infinite! However as enjoyable as it’s to mess around with completely different cookie flavors, generally all you want is a traditional bag of chocolate chips.

This simple sheet pan recipe takes my Traditional Chocolate Chip Cookie Cake to the following degree of magnitude. It will probably fulfill a lot of cookie lovers with minimal effort required in your half! It’s the proper social gathering dessert for individuals who aren’t overly keen on cake.

Nothing can beat the timeless consolation of a chocolate chip cookie paired with the melt-in-your-mouth richness of home made chocolate buttercream. Anybody who isn’t a fan of frosting can merely seize a middle slice! When you sink your enamel into a bit of this tender and chewy cookie cake, you’ll wish to put aside some further servings only for you.

A chocolate chip cookie cake topped with swirls of chocolate frosting around the perimeter

What You’ll Want

This epic dessert begins with a primary ingredient lineup. Take a look at the recipe card that follows this put up for the complete quantities.

For the Chocolate Chip Cookie Cake

  • All-Objective Flour: Or 1:1 gluten-free flour.
  • Baking Soda
  • Salt
  • Unsalted Butter: Delivered to room temperature.
  • Mild Brown Sugar: Packed into the measuring cup.
  • Granulated Sugar
  • Eggs
  • Vanilla Extract: You’ll get one of the best taste from a high-quality extract.
  • Semi-Candy Chocolate Chips: Whereas I want semi-sweet, you could possibly additionally use one other type.

For the Chocolate Buttercream

  • Unsalted Butter
  • Powdered Sugar: If you happen to’re making a gluten-free cookie cake, double-check that your powdered sugar is licensed gluten-free.
  • Cocoa Powder: Use pure and unsweetened – not Dutch-processed.
  • Vanilla Extract
  • Heavy Cream: Water or milk works too, however the heavy cream will make for a extra creamy consistency.
A piece of chocolate chip cookie cake topped with chocolate buttercream with a second slice behind it

Methods to Make Sheet Pan Chocolate Chip Cookie Cake

You may both use a sheet pan that’s 9 by 13 inches or one which’s 10 by 15 inches. The smaller sheet pan will make your cookie slightly below an inch thick, whereas the bigger choice will yield extra servings and make a half-inch thick cookie cake. The identical recipe is used for each sizes – the smaller one simply takes a contact longer to bake because it’s thicker.

Make the Cookie Cake

Prep for Baking: Preheat the oven to 350°F and grease the perimeters of a 9×13-inch or 10×15-inch sheet pan. Place a fitted sheet of parchment paper on the underside of the pan.

Mix Dry Substances: Mix the flour, baking soda and salt in a medium-sized bowl.

Cream Butter & Sugars: Cream the butter and sugars in a big mixer bowl till mild and fluffy, about 2-3 minutes.

Add Eggs: Add the eggs one after the other, mixing simply till properly mixed earlier than including the following.

Add Vanilla: Add the vanilla extract and blend till properly mixed.

Mix Moist & Dry Substances: Add the dry components and blend simply till properly mixed. The dough might be thick and sticky.

Add Chocolate Chips: Gently fold within the chocolate chips.

Switch Dough to Pan: Spoon the cookie dough into the ready pan and press it in evenly. I exploit my offset spatula to unfold it round within the pan because it’s sticky.

Bake: If you happen to used a 9×13-inch pan, bake your cookie cake for 18-23 minutes, or till the highest is simply starting to brown. If you happen to used a ten×15-inch pan, bake the cookie for about quarter-hour, or till it simply begins to brown on prime.

A chocolate chip cookie cake inside of a metal sheet pan on a kitchen countertop

Let Cool: Take away the cookie cake from the oven and permit it to chill fully within the sheet pan, then switch it to a serving plate.

Take away From Pan: To take away this cookie from such a big pan, I like to recommend utilizing a cooling rack and a cardboard cake rectangle (two cooling racks would additionally work). First, place the parchment-lined cooling rack towards the highest of the cake pan, then flip it over. Instantly place the cardboard cake rectangle on prime of the cookie cake and flip the entire thing over utilizing the cooling rack. Take away the cooling rack from the highest of the cake.

Make the Frosting

Beat Butter: Add the butter to a big mixer bowl and beat till easy.

Begin Including Powdered Sugar: Add about half of the powdered sugar and blend till properly mixed and easy.

Add Cocoa Powder, Vanilla & Cream: Add the cocoa powder, vanilla extract and two tablespoons of cream or water. Combine till properly mixed and easy.

Add Remaining Powdered Sugar: Add the remainder of the powdered sugar and blend till easy.

Regulate Consistency: Add extra water or cream to get the precise consistency if wanted.

Pipe Onto Cookie Cake: Add the buttercream to a piping bag fitted with a piping tip (I used Ateco 847) and pipe swirls of frosting across the outer fringe of the cake.

Get pleasure from! Slice and serve.

A sheet pan cookie cake on a marble surface with chocolate chips surrounding it

Can I Make It Forward of Time?

If you happen to’d prefer to make your cookie dough a day or two upfront, you may have two choices. You can bake the cookie a day forward and retailer it well-covered. Or you could possibly make the cookie dough and refrigerate it till you’re able to bake it. Simply deliver the cookie dough again to room temperature so that you simply’re in a position to unfold it into the pan.

Ideas for Success

Let’s make sure that your chocolate chip cookie cake comes out completely flawless.

  • Measure the Flour Correctly: By no means scoop up flour instantly along with your measuring cup – this causes it to get packed in, leading to an over-measurement. As an alternative, spoon the flour into the cup a bit of bit at a time and degree it off with a butter knife. You can additionally merely use a meals scale to make sure precision.
  • Don’t Over-Combine the Dough: If you happen to over-mix the cookie dough, your cookie cake may come out dense and hard. Make sure you cease mixing as quickly because the moist and dry components are mixed to make sure a tender and chewy end result. Don’t overlook to fold within the chocolate chips very gently.
  • Chill the Completed Cookie for Simpler Elimination: I discover it may be useful to refrigerate the cooled cookie cake to additional agency it up earlier than I take away it from the pan. This helps it keep collectively whereas it’s flipped round.
A piece of chocolate chip cookie cake on a plate with more pieces in the background

Variation Concepts

Wish to change issues up however want some inspiration? I’ve acquired you lined!

  • Make a Funfetti Cookie Cake: Swap out 2 cups of the semi-sweet chocolate chips for white chocolate ones and substitute the remaining 1/4 cup for Jimmie sprinkles. Use Vanilla Buttercream as a substitute of chocolate and dye it blue with gel icing coloration.
  • Make a Triple Chocolate Chip Cookie Cake: As an alternative of utilizing 2 1/4 cup semi-sweet chocolate chips, use 3/4 cup every of darkish chocolate, peanut butter and white chocolate chips. Yum!
  • Make It Festive: You may gown up this cookie cake for any event by getting artistic with the frosting. Strive making this Christmas Tree Cookie Cake or this equally beautiful American Flag one!
A white dessert plate holding a big slice of chocolate chip cookie cake

Methods to Retailer Extras

Hold extras in an hermetic container at room temperature. Alternatively, you possibly can return your cookie cake to the pan and preserve it very properly lined. Get pleasure from it inside 3-4 days for one of the best outcomes.

Can I Freeze This?

Go forward! I like to recommend leaving off the frosting for those who’d prefer to freeze your cookie cake. Wrap the cooled cookie in a decent layer of plastic wrap and freeze it in a heavy-duty storage bag. Thaw it out within the fridge and luxuriate in it inside 3 months of freezing it, including the rim of chocolate buttercream if desired.

Learn Transcript

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A big corner slice of cookie cake on a plate with chocolate chips and sprinkles in small dishes behind it

Recipe

Sheet Pan Cookie Cake


  • Writer:
    Lindsay

  • Prep Time:
    45 minutes

  • Cook dinner Time:
    18 minutes

  • Whole Time:
    1 hour 3 minutes

  • Yield:
    18

  • Class:
    Dessert

  • Methodology:
    Oven

  • Delicacies:
    American

Description

This thick and chewy Sheet Pan Cookie Cake is loaded with chocolate chips and embellished with a rim of creamy chocolate frosting. It’s a straightforward goodie that’s assured to be the lifetime of any social gathering – it gives loads of servings and everybody adores it!


Substances

For the Chocolate Chip Cookie Cake

  • 3 cups (390g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter, room temperature
  • 3/4 cup (168g) packed mild brown sugar
  • 1/4 cup (52g) sugar
  • 3 giant eggs
  • 1 tbsp vanilla extract
  • 2 1/4 cups (380g) semi-sweet chocolate chips

For the Chocolate Buttercream

  • 1 cup (224g) unsalted butter
  • 3 1/2 cups (403g) powdered sugar
  • 1/2 cup (57g) pure unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 35 tbsp (45ml-75ml) heavy cream or water

Directions

For the Cookie Cake

  1. Preheat oven to 350°F (176°C). Grease the perimeters of a 9×13-inch cake pan and place parchment paper within the backside.
  2. In a medium-sized bowl, mix the flour, baking soda and salt.
  3. In a big mixer bowl, cream the butter and sugars collectively till mild and fluffy, about 2-3 minutes.
  4. Add the eggs one after the other, mixing simply till properly mixed earlier than including the following.
  5. Add the vanilla extract and blend till properly mixed.
  6. Add the dry components and blend simply till properly mixed. Dough might be thick and sticky.
  7. Gently fold within the chocolate chips.
  8. Spoon the cookie dough into the ready pan and press the dough evenly into the cake pan. I exploit my offset spatula to unfold it round within the pan, because it’s sticky.
  9. Bake for 18-23 minutes, or till the highest of the cookie is simply starting to brown on prime. To make this cookie cake in a ten×15-inch pan, bake at 350°F for about quarter-hour, or till it simply begins to brown on prime.
  10. Take away from oven and permit to chill fully within the cake pan, then switch to serving plate. I discover it could actually assist to refrigerate the cake after it has cooled to agency it up earlier than eradicating from the pan. It helps it keep collectively when you take away it from the pan. To take away this cookie from such a big pan, I exploit a cooling rack and a cardboard cake rectangle (two cooling racks would additionally work). I place the cooling rack (lined with parchment paper) towards the highest of the cake pan, then flip it over. Instantly and rapidly place the cardboard cake rectangle on prime of the cookie cake (which is the underside) and flip the entire thing over utilizing the cooling rack. Take away the cooling rack from the highest of the cake.

For the Frosting

  1. Add the butter to a big mixer bowl and beat till easy.
  2. Add about half of the powdered sugar and blend till properly mixed and easy.
  3. Add the cocoa powder, vanilla extract and two tablespoons of water or cream and blend till properly mixed and easy.
  4. Add the remainder of the powdered sugar and blend till easy. Add extra water or cream to get the precise consistency.
  5. Add the buttercream to a piping bag fitted with a piping tip (I used Ateco 847) and pipe swirls of frosting across the outer fringe of the cake.
  6. Retailer cookie cake in an hermetic container or cowl properly. Cookie cake is finest if eaten inside 3-4 days.

Notes

  • The 9×13 dimension cookie serves 15-18 folks, relying on the dimensions of the slices. The ten×15 dimension cookie serves 20-24 folks.
  • To Retailer: Hold cookie cake in an hermetic container or cowl properly. Get pleasure from inside 3-4 days.
  • To Freeze: Wrap cooled, unfrosted cookie in a decent layer of plastic wrap and freeze in a heavy-duty storage bag. Thaw within the fridge and luxuriate in inside 3 months of freezing, including the rim of chocolate buttercream if desired.

Vitamin

  • Serving Dimension:
  • Energy: 554
  • Sugar: 50 g
  • Sodium: 135.8 mg
  • Fats: 30.2 g
  • Carbohydrates: 69.7 g
  • Protein: 5.9 g
  • Ldl cholesterol: 86.6 mg

Key phrases: chocolate chip cookie cake, the best way to make a cookie cake, buttercream with cocoa

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