Chocolate Chip Cookie Cake {Super Fun!}

We love this cookie cake.  I have to admit I made it twice within a 10-day period.  It is that good.  And I really don't think it compares at all to store-bought cookie cakes.  This one is much, much better.  It is so so so soft, and stays that way for days - even though this cake doesn't stay around that long.  I also love the hint of vanilla pudding I can taste in it.  It's really subtle, but if you made the cake and you know it's in there then you'll be able to pick it out and I really like it.  Adding some colorful summery sprinkles on top makes it extra fun.

The ganache icing is super easy.  It's pretty rich so sometimes I only half the recipe, but it goes pretty perfectly with this cookie cake since it's just chocolate chips and heavy whipping cream.  Pretty easy.

 

A slice of this cake + a cold glass of milk = happiness.  (My toddler is sitting on my lap right now as I type this and he's pointing at the screen saying "Oooooo.  Mmmmmmm."  He doesn't talk yet but I know inside he's saying "I want some of that cookie cake.")

Chocolate Chip Cookie Cake
Yield: One 9" Cookie Cake

Ingredients
Ganache Frosting
6 ounces semi-sweet chocolate chips
4 ounces heavy whipping cream

Chocolate Chip Cookie Cake
1 cup brown sugar
3/4 cup butter, softened
1 egg
1 egg yolk
1 tablespoon vanilla extract
1 (3.4 oz) box instant vanilla pudding mix
1 1/2 cups all-purpose flour, unbleached
1 teaspoon baking soda
Pinch of salt
1 cup + 2 tablespoons semi-sweet chocolate chips

Directions
You will want to prepare the frosting before you start making the cake since it needs to set up before whipping.  Pour heavy whipping cream in a small saucepan and heat on the stove-top until very hot, but not boiling.  Place chocolate chips in a medium-sized bowl and pour hot whipping cream on top.  DO NOT STIR.  Let the cream sit over the top of the chocolate chips for 3 minutes without stirring.  Start whisking chocolate from center - outward until everything is completely smooth and combined.  Chocolate sauce should have a smooth velvety texture.  Cover loosely with plastic wrap and place in the refrigerator for about an hour and a half, coming back every 30 minutes or so to stir it.

While frosting is in the refrigerator start the cake.  Preheat the oven to 350 degrees F.  Grease a 9" springform round pan.  (A normal round cake pan will work too, just a little harder to get the cake out.)  Set aside.

In a large bowl, combine brown sugar and butter.  Beat until smooth.  Add egg, egg yolk, and vanilla and beat until completely combined.  Pour in pudding mix, flour, baking soda, and salt and stir until just combined.  Try not to over-mix.  Fold in 1 cup of chocolate chips until evenly distributed.

Press dough into prepared pan until even and level.  Sprinkle remaining 2 tablespoons of chocolate chips onto the top of the cake and press down gently pushing the chips partway into the dough.  Bake between 22-26 minutes or until the top/center starts to golden slightly.  Cookie may look undone in the middle but it will set up when it cools and stay extra soft.  (Last time I cooked mine for 23 minutes and it was still way soft, maybe a little too soft for me, but just the way my husband likes it.)  Allow the cookie cake to cool completely in the pan.

Once cookie cake is completely cool, finish preparing the frosting.  Ganache is ready when the texture is firm but still soft and spoonable.  I usually take mine out of the refrigerator after about 90 minutes and let it soften a bit on the counter before I whip it together.  Using hand beaters, whip frosting for 3 minutes on high until slightly lighter in color and smooth.  Spoon frosting into a piping bag or other frosting decor kit and using the open star tip, pipe frosting around the edges.

Cookie cake will stay soft and fresh for up to one week in an airtight container.

Recipe Source: sprinklesomesugar.com