Chocolate Chip Cookie Sheet Cake

Chocolate chip cookie sheet cake is tender, spongy, and RICH! This sheet cake is made up of a super moist all butter cake studded with mini chocolate chips. It's topped with fluffy brown sugar buttercream frosting for even more warm and toasty cookie flavor. Finish it off with a few scoops of safe-to-eat raw cookie dough and a sprinkling of more chocolate chips for an absolutely dreamy snack cake.

the parts

Chocolate chip cookie sheet cake is the perfect combination of chocolate chip cookie flavor and spongy and soft cakey goodness. There are 3 main components for this cake that all work together to bring cookie and cake vibes in both the flavors and textures.

The recipe opens up with the sheet cake. It's made with all butter for that buttery cookie flavor and is studded with mini chocolate chips. It's so so moist and spongy and feels like a warm and toasty version of boxed vanilla cake mix.

Next up is the safe to eat cookie dough! You could skip this part if you'd like, but it really packs on the decadence and flavor. It's made like basically any classic cookie dough with 2 notable changes that make it safe to eat raw: 1) we're going to toast the flour in the oven to kill off any harmful bacteria, and 2) we're swapping eggs for milk to eliminate any potential risks associated with eating raw eggs.

And finally, the last step to making this cake is to whip up the frosting! This is a brown sugar frosting that also kind of tastes like cookie dough but is light and fluffy like buttercream.

how to make chocolate chip sheet cake

This chocolate chip cookie sheet cake is inspired by my favorite vanilla cupcakes recipe, but it has a few little tweaks to give it more of a cookie vibe to it!

1. Dry ingredients: This recipe starts by whisking together some basic dry ingredients: flour, baking powder, baking soda, and salt. When measuring the flour, it's best to do so by weight using a scale for the most accurate measurements. But if you do plan on using cups, use a spoon to lightly scoop flour into your cup. Don't use the cup to scoop the flour directly from the bag or you'll end up with too much!
2. Butter: I already mentioned that this is an all butter cake. But not only does it add richness and flavor, it also gives the cake a packed yet moist crumb that kind of feels like a spongy pound cake. A true mixture of cookie and cake! Keep in mind that butter that's too cold or too soft will not incorporate properly and could result in a flat, greasy cake. So make sure the butter has a chance to come up to room temperature before using.
3. Granulated + brown sugar: Using 2 sugars helps with both flavor and texture. Granulated and brown sugar are featured in almost every chocolate chip cookie recipe, so using both for the cake channels that same flavor and color! Brown sugar adds moisture to the cake and makes it extra soft and spongy. Granulated sugar helps give the cake a nicer structure that isn't too soft. Both sugars are creamed with the butter to get them light and fluffy before adding the next round of wet ingredients.
4. Eggs, milk + sour cream: Like the butter, make sure these ingredients are at room temperature. Again, to ensure the batter comes together cohesively. After creaming together butter and sugars, the eggs are mixed in first to combine. After the eggs are incorporated, we alternate mixing in the dry ingredients and milk + sour cream. Alternating ingredients makes it easier to incorporate everything together with less chance of overworking the batter.
5. Chocolate chips: As soon as the final round of dry ingredients is absorbed into the batter, add in the mini chocolate chips. Fold everything together until combined and streak free. I like to use mini chocolate chips because they disperse more evenly and provide a better texture once the cake has cooled (when compared to regular chocolate chips).

making cookie dough safe to eat raw

Most people think that the raw eggs are what make cookie dough unsafe to eat raw, but the flour can also harbor bacteria and it also needs to be treated to make an edible cookie dough. So to make this cookie dough safe to eat, we're going to be:

1. Heat treating flour: The simplest way to make flour safe to eat "raw" is to bake it. Baking the flour alone will still preserve that "raw" cookie dough feel... just without all the risks! To heat treat, sprinkle the dry flour onto a baking sheet and toast in the oven for a few minutes to cook off any harmful bacteria.
2. Swapping out the eggs: Now I know some people are ok with eating raw eggs, but I'm not personally a fan and there are some people who simply can't have raw eggs. So the best trick is to just swap the eggs out for some milk. Milk will provide the same moisture and will help the cookie dough come together. It's the same trick I use for my eggless chocolate chip cookies and no one ever believes me when I tell them they're egg-free!

brown sugar buttercream frosting

Now for the last part before we can jump into decorating. This frosting is a take on classic buttercream but with some of the powdered sugar swapped out for brown sugar to bring on even more cookie flavor and color!

This frosting starts by creaming together butter and brown sugar. Make sure the butter is room temperature otherwise it may not do a good job at dissolving the brown sugar. Whip together really well to dissolve most of the brown sugar. Sometimes brown sugar will have stubborn little clumps that just don't dissolve. If you see any of those, pick them out with a spoon and discard them.

Next, powdered sugar is added to thicken the frosting and give it more volume / body. It's always best to sift the powdered sugar before adding it in because it does tend to clump (especially if it's stored for a longer period of time).

Once the powdered sugar is fully dissolved, salt is added to balance the sweetness, vanilla for flavor, and milk to thin out the frosting to a spreadable consistency. Brands of powdered sugar absorb liquid slightly differently, so you may or may not need the full 2 tablespoons of milk.

If you find the frosting is too thick, thin it out with some more milk. If you accidentally added too much milk and the frosting is too loose, don't add more sugar! It will make the frosting too sweet. Instead, pop it into the fridge for a few minutes to allow the butter to resolidify and thicken the frosting.

storing chocolate chip cookie cake

This cake will keep in the fridge for up to 1 week. Keep the cake stored in an airtight container or covered with plastic wrap. The less air the cake is exposed to, the longer it'll keep. Also try to avoid slicing the cake until right before you plan on serving it. Slicing the cake will expose the center to more air and will cause it to dry out faster.

Because this cake is made with 100% butter, it will harden as it sits in the fridge - as will the frosting and the cookie dough. If you want a softer consistency, set the cake out at room temperature for about 30-60 minutes or until it warms up slightly and softens.

check out these other recipes!

• BEST Chocolate Chip Cookies
• Super Moist Chocolate Chip Banana Bread
• Chocolate Chip Cookie Pie
• Chocolate Chip Cookie Brownies
• Nutella Chocolate Lava Cookies

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

Print

Enjoy!