Its an effortless treat that arguably pairs even better with a scoop of ice cream than ahomemade vanillaorchocolate cake.
With a traditional cake, you might spend more time assembling and decorating than actual partying.
First, beat the butter, brown sugar, vanilla extract, and salt together until light and fluffy.
Simply Recipes / Mark Beahm
Mix in the egg, followed by the flour and baking soda.
To make the chocolate buttercream frosting, start bymelting the chocolate.
Set the chocolate aside to cool slightly so it doesn’t melt the butter in the frosting.
Simply Recipes / Mark Beahm
Beat the softened butter for 2 minutes until pale and creamy.
Add the sifted powdered sugar and the vanilla extract and continue mixing until smooth.
Pour in the cooled, melted chocolate and beat until uniform in color.
Simply Recipes / Mark Beahm
Pause and scrape the bottom and sides of the bowl with a rubber spatula as needed.
The frosting should be silky and rich coffee brown.
Its easy to make the dough or the frosting (or both!)
Simply Recipes / Mark Beahm
The cookie dough will keep in an airtight container in the refrigerator for up to 3 days.
When youre ready to bake, bake as directed straight from the fridge.
The frosting will keep in the refrigerator for up to 1 week in an airtight container.
Simply Recipes / Mark Beahm
Then give it a quick whip until smooth and fluffy.
Dust the pan lightly with flour, then tap out any excess.
In a medium bowl, add the flour and baking soda.
Simply Recipes / Mark Beahm
Add the egg and beat until fully combined.
Scrape down the bottom and sides of the bowl with a rubber spatula.
Stir in the chocolate chips with a rubber spatula until evenly distributed.
Simply Recipes / Mark Beahm
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
Set aside to cool.
Simply Recipes / Mark Beahm
Pour in the melted and cooled chocolate and beat on medium speed until uniform in color and silky.
Pause and scrape the bottom and sides of the bowl with a rubber spatula as needed.
Fill a piping bag fitted with a large star tip with the chocolate frosting.
Simply Recipes / Mark Beahm
Pipe rosettes of frosting along the edge of the chocolate chip cookie cake.
For neater slices after decorating, let the cookie cake sit a bit before you cut it.
The finished chocolate chip cookie cake will keep for up to 3 days, covered, at room temperature.
Simply Recipes / Mark Beahm
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Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
