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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 simple goodie that’s assured to be the lifetime of any social gathering – it offers 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 all the time been an enormous fan of cookie desserts. From soccer tailgating to birthdays, we’ve loved all of them my life. And the probabilities are limitless! 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 straightforward sheet pan recipe takes my Basic Chocolate Chip Cookie Cake to the following degree of magnitude. It may fulfill a number of cookie lovers with minimal effort required in your half! It’s the right 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 do-it-yourself 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 gentle and chewy cookie cake, you’ll wish to put aside some additional 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 total quantities.

For the Chocolate Chip Cookie Cake

  • All-Goal Flour: Or 1:1 gluten-free flour.
  • Baking Soda
  • Salt
  • Unsalted Butter: Dropped at room temperature.
  • Gentle Brown Sugar: Packed into the measuring cup.
  • Granulated Sugar
  • Eggs
  • Vanilla Extract: You’ll get the perfect taste from a high-quality extract.
  • Semi-Candy Chocolate Chips: Whereas I favor semi-sweet, you can additionally use one other type.

For the Chocolate Buttercream

  • Unsalted Butter
  • Powdered Sugar: When you’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

The best way to Make Sheet Pan Chocolate Chip Cookie Cake

You possibly can 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 just below an inch thick, whereas the bigger possibility 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 edges 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 Components: 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 gentle 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 Components: Add the dry elements and blend simply till properly mixed. The dough will probably 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 take advantage of my offset spatula to unfold it round within the pan because it’s sticky.

Bake: When you used a 9×13-inch pan, bake your cookie cake for 18-23 minutes, or till the highest is simply starting to brown. When you 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 utterly 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 in opposition to 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 clean.

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

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

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

Alter Consistency: Add extra water or cream to get the proper 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.

Take pleasure in! Slice and serve.

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

Can I Make It Forward of Time?

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

Suggestions for Success

Let’s be certain that your chocolate chip cookie cake comes out completely flawless.

  • Measure the Flour Correctly: By no means scoop up flour straight along with your measuring cup – this causes it to get packed in, leading to an over-measurement. As a substitute, spoon the flour into the cup slightly bit at a time and degree it off with a butter knife. You possibly can additionally merely use a meals scale to make sure precision.
  • Don’t Over-Combine the Dough: When you over-mix the cookie dough, your cookie cake would possibly come out dense and difficult. Make sure to cease mixing as quickly because the moist and dry elements are mixed to make sure a gentle and chewy consequence. Don’t overlook to fold within the chocolate chips very gently.
  • Chill the Completed Cookie for Simpler Removing: 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 coated!

  • 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 colour.
  • Make a Triple Chocolate Chip Cookie Cake: As a substitute 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 possibly can gown up this cookie cake for any event by getting inventive with the frosting. Attempt making this Christmas Tree Cookie Cake or this equally gorgeous American Flag one!
A white dessert plate holding a big slice of chocolate chip cookie cake

The best way to Retailer Extras

Preserve extras in an hermetic container at room temperature. Alternatively, you’ll be able to return your cookie cake to the pan and maintain it very properly coated. Take pleasure in it inside 3-4 days for the perfect 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 revel in it inside 3 months of freezing it, including the rim of chocolate buttercream if desired.

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