Nothing says Happy Birthday like a Chocolate White Chip Cookie Cake. This takes you right back to grade school doesn’t it? Only it’s better. I never really enjoyed a cookie cake from the grocery store. It always had a sickeningly sweet icing and an artificial aftertaste so I never understood why my kids did.
Let’s celebrate with a Chocolate White Chip Cookie Cake!
Making your own is so easy and it’s quick too. When my kids were growing up they loved this Chocolate White Chip Cookie that I used to make. So when one of them asked for a cookie cake for their birthday one year I decided to just make that recipe into one big cookie. I mean how hard can it be? Turns out not hard at all! Easier than making individual cookies honestly. A round pizza stone makes this so easy (otherwise you are really just making a bar cookie). You can find one easily online (Amazon) if you don’t already own one.
Last week the baby turned 21! TWENTY ONE!!! I know this particular milestone birthday usually involves grabbing a cocktail at your favorite local establishment but I was feeling too nostalgic to not make the cake I used to make him when he was 10.
HAPPY BIRTHDAY BRENNAN, ❤️ MOM
Let’s do it.
Step by step.
Chocolate White Chip Cookie Cake
Ingredients:
- 2 1/4 cups (338g) all-purpose flour
- 2/3 cup (83g) cocoa (unsweetened dutch processed such as Hershey’s, Toll House or Ghirardelli)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter at room temperature
- 3/4 cup (150g) sugar
- 2/3 cup (146g) brown sugar
- 1 1/2 teaspoons vanilla bean paste or extract
- 2 eggs at room temperature
- 10 oz. white chocolate chips (or chopped white chocolate)
Directions:
- Preheat oven 350°
- Lightly grease pizza stone.
- Combine flour, cocoa, baking soda and salt in a bowl and set aside.
- Cream together butter, sugar and brown sugar for 3 minutes or until light and fluffy.
- Add vanilla and eggs one at a time. Mix well.
- Gradually add flour mixture until almost completely incorporated.
- Stir in white chips and combine until all flour mixture is incorporated.
- Spread all of the batter on stone and form a large circle leaving 1.5-2″ edge for cookie to spread as it bakes.
- Bake 15-18 minutes.
- Cool completely on stone and decorate however you like with your favorite frosting.
- Enjoy!
