Chocolate Chip Cookie Cake with Nutella Buttercream is a scrumptious grand cookie in the shape of a cake. It’s similar to my Classic Chocolate Chip Cookie recipe that I think is fantastic and yet, it’s size creates a different texture and it has frosting.
The basic difference in this recipe is the dough is pressed into a springform pan, which makes it super simple to remove to place on a cake plate or stand. The frosting is made with a small tub of Nutella, butter and powdered sugar. The swirled piping is up to you, get as creative as you like and if you don’t have a piping bag, a Ziplock will do the trick too.
The large sized cookie-cake is fun to serve when kids are around, or kid-like adults that just love a good chocolate chip cookie. You can add sprinkles and change up the color scheme and it’s pretty tasty when served with ice cream or a big glass of milk with each slice.
14 tablespoons butter, room temperature
1 cup dark brown sugar
1 large egg + 1 yolk
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1 1/2 cups chocolate chunks, I used the ones mentioned above
7.7 ounce Nutella
4 tablespoons butter, room temperature
1 cup sifted powdered sugar
1/4 cup heavy cream
chocolate chips for garnish, optional
- Preheat oven to 350 degrees. Spray 9-inch springform with oil, set aside.
- In a stand mixer or large bowl, cream butter and dark brown sugar for 3 minutes on high speed. Scrape down sides of bowl, and add egg and yolk, mix for 2 minutes. Add vanilla and mix for 1 minute.
- Add flour, baking soda, cornstarch and salt, mix on low speed to combine.
- Add chocolate chunks and mix for 30 seconds. Spoon dough into prepared pan and smooth out on top.
- Bake for 18-20 minutes, do not over bake. Remove and let cool for 30 minutes. Unlock pan, and remove cookie cake. Place on cake stand or plate.
- In a stand mixer, add Nutella and butter. Mix on low speed for 1 minute. Scrape down sides of bowl and add powdered sugar. Mix for 1 minute, and while mixer is running, add heavy cream. Turn speed up and mix for 1 minute on medium speed.
- Remove bowl and spoon buttercream into pastry bag with large star tip, or Ziplock. Pipe rosettes around edges, or create any pattern you choose. Top rosettes with chocolate chip or chunk. Place in refrigerator for buttercream to set and remove 1 hour before serving. Slice cookie cake and Enjoy!