Birthday Cookie Cake
I have always loved cookie cake and fondly remember the cookie cakes from the 80’s and 90’s. I was a frequent patron of the Original Cookie Company (I think that was the name?) at my local mall in high school – nothing better than a slightly undercooked giant chocolate chip cookie with thick frosting. Then when I was in my 20’s it seemed like every time I walked into my office break room there was a half-eaten cookie cake on the table. The cookie cake seems to have fallen out of style a bit, but I am ready to bring it back. (Note for future project: home-made Carvel-style ice cream cake with chocolate crunchies – beloved yet mysteriously absent.)
My son’s 9th birthday was last weekend and he is not a cake lover – we are all about cookies in my house. He asked for cookie cake and I was shocked when I realized I have never made one for a birthday. I used my go- to chocolate chip cookie recipe and a round standard sized pizza pan. The pan has holes in the bottom, so I wrapped the pan in two layers of foil, and then cut a round of parchment paper for the bottom. I was pressed for time so I bought a tube of orange frosting to write Happy Birthday – the easiest (and most delicious in my book) birthday cake we have had in a while.
Birthday Cookie Cake (click here for printable recipe)
2 sticks butter (softened)
1 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
scant 2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups chocolate chips
Preheat oven to 375 degrees F. Spray with non-stick cooking spray a standard round pizza pan or jelly roll pan. Cut a piece of parchment paper to line the bottom, place paper on bottom of pan, and spray with cooking spray. Set aside.
Cream butter and sugar until light and creamy. Add eggs and vanilla and beat to incorporate. In a small bowl, whisk together flour, baking soda and salt. Add to butter mixture and mix to combine. Stir in chocolate chips. Spread in prepared pan – you will need to work with it and it will not completely reach the edges of the pan.
Bake for 15 – 20 minutes, or until a a toothpick comes out just clean. Decorate with frosting when completely cool.