Chocolate Chip Cookie with Chocolate Frosting & Chocolate Chip Cookie sprinkles : FOOD

These Chocolate Cake is wet, tough and super easy to do! You can decorate and customize this cookie cake for a birthday or other special occasion!

For more great biscuit cakes, check out my Ultimate Chocolate Biscuit Cake, Reeses Peanut Butter Chocolate Chipcake, or Funfetti Cake Batter Biscuit Cake

Chocolate cake Collage

Chocolate Cake

I have a feeling that Chocolate Chip Cookie Cakes are part of the core of my childhood. We always had them in my family and we loved them – still! I knew – without a doubt – that we would always have a cake for my dad's birthday. Today it is still his favorite cake. He's not a big cake guy, but he loves biscuits. And the frosting? Forget it. Not his thing. So my younger brother and I were always ready and shared his icing on our biscuit slices. The more frosting, the better for us!

As I got older, I found that there were quite a few people who did not grow up with biscuit cakes. I have introduced a whole new world to many great people. Bring the cake with you!

Chocolate Chip Cookie Cakes even appear on many of our football goals. And shoot, the twins even had cookies for their first birthday smash cake! So yes, certainly a cookie cake family.

When it comes to biscuit cakes, they're perfect for just about anything. They are easy to make, easy to decorate, easy to take with you somewhere and who does not love a good cookie ?!

Piece of biscuit cakeOverhead picture of full chocolate biscuit cake

How To Make A Chocolate Chip Cookie

To prepare this biscuit cake, you basically prepare a cookie dough and bake it in a cake pan. Easy!

To get started, cream the butter and sugar for about three to four minutes until light and fluffy. This biscuit cake used a mixture of white and brown sugar for a deeper taste.

Add an egg and some vanilla extract to this mixture.

Finally, add your dry ingredients. Here we use a combination of flour, cornstarch, baking soda and salt. The cornstarch makes the biscuit a bit tender and the baking soda is almost always my favorite sourdough for a biscuit. It just creates a tougher texture that I love.

Of course, it would not be complete without the pieces of chocolate, so mix some of them. Bake the cookie cake for about 20 minutes. It is slightly golden at the edges and set in the middle. Although it might not look quite finished, you do not want to cook it. It continues to boil and solidify when it cools. As long as the top of the cookie does not look shiny anymore, this should be done.

Biscuit cake slice taken with a bitecookie cake

How to get the cake from the pan

When the cookie is done baking, you will want it to cool completely in the pan. If you take it out of the pan before, a biscuit falls apart. But when it cools, it gets pretty tight and you can take it out of the pan and quickly put it back on a platter or cardboard circle.

How to decorate a cookie cake

There is really very little you need to do for a cake, unless you want to make it fancy. You can use the chocolate butter cream I've used, or swap it for my vanilla butter cream. And of course, choose your favorite crumbles.

You could even go crazy and make 9×13 cake cakes and pipe decorations on it. I did something similar with my flag chocolate chip cake and Christmas tree chocolate chip cake and they were super fun.

Slice of Chocolate Chip Cookie CakeOverhead picture of chocolate chip cookie cake with a slice cut

BEST Chocolate Chip Cookie Cake

No matter how you decorate your biscuit or whatever your celebration is, this biscuit cake is certainly a hit and better than any version purchased in the store. It's thick, soft, tough and full of delicious pieces of chocolate. As a longtime fan of Chocolate Chip Cookie Cakes I will tell you that this is the best!

More great biscuit cake recipes for love

Ultimate chocolate biscuit pie
Funfetti-cake Cookie Cake
Samoa Cookie Cake
Reeses Peanut Butter Chocolate Cake
Triple chocolate cookie cake
Oreo cake
Cheese cake with chocolate biscuit bottom

The recipe was originally published in February 2013. Updated in October 2019.

Chocolate Cake

These Chocolate Cake is wet, tough and super easy to do! You can decorate and customize this cookie cake for a birthday or other special occasion!

  • Author: Lindsay
  • Preparation time: 30 minutes
  • Cooking time: 18 minutes
  • Total time: 48 minutes
  • Yield: 8th10 slices 1X
  • Category: dessert
  • Method: oven
  • Kitchen: American



  • 3/4 cup (168 g) unsalted butter, room temperature
  • 3/4 cup (108g) loosely packed light brown sugar
  • 1/4 cup (52 g) sugar
  • 1 big egg
  • 2 Tea spoons vanilla extract
  • 2 cupss (260 g) all-purpose flour
  • 2 Tea spoons corn starch
  • 1 teaspoon baking soda
  • 1/2 tsp Salt-
  • 1 1/4 cups (211 g) half-sweet pieces of chocolate


  • 1/4 cup (56 g) salted butter
  • 1/4 cup (48g) shorten
  • 1 3/4 cups (201 g) powdered sugar
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 12 EL water



1. Preheat the oven to 350 degrees and lay the bottom of a 9-inch cake pan with parchment paper and grease the sides.

2. Add the butter and sugar to a large mixing bowl and beat together cream until light and loose, about 3-4 minutes. Do not limit the time of the creamy-cream.

3. Add the egg and vanilla extract and mix until well blended.

4. Mix flour, cornstarch, baking powder and salt in a separate bowl.

5. Add the dry ingredients to the butter mixture and whisk briefly until well blended. Use your spatula to gently stop mixing the cookie dough.

6. fold in chocolate pieces. The cookie dough will be thick.

7. Distribute the dough evenly in the prepared cake pan. If desired, add a few pieces of chocolate to the cake.

8. Bake for 18-20 minutes or until the edges are slightly golden.

9. Remove from the oven and allow to cool completely in the cake pan, then place on a serving plate.


1. To make the buttercream, add the butter and shortening to a large mixing bowl and beat until well blended and smooth.

2. Add about half of the powdered sugar and mix well and stir until smooth.

3. Add the cocoa powder, vanilla extract and a tablespoon of water and mix until well blended and smooth.

4. Add the remaining powdered sugar and stir until smooth. Add more water to get the right consistency.

5. Place the butter cream in a piping bag with a spray tip (I have used Ateco 844) and distribute the icing swirls around the outer edge of the cake.

6. Store the biscuit cake in an airtight container. Biscuit cake is best for 3-4 days.

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