Dairy Free Chocolate Chip Cookie Cake
This giant cookie cake is the ultimate crowd-pleaser for any celebration. Everyone will love its soft center and festive bakery-style look.
Equipment
- 12-inch pizza pan
- hand mixer
- piping bag with star tip
Ingredients
For the Cookie Cake
- 3/4 cup Dairy Free Butter, Melted & Cooled
- 1 cup Packed Light Brown Sugar
- 1/2 cup Granulated Sugar
- 1 Large Egg, Room Temperature
- 1 Large Egg Yolk, Room Temperature
- 2 tsp Vanilla Extract
- 2 1/4 cups All Purpose Flour
- 1 tsp Cornstarch
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 cups Dairy Free Chocolate Chips, Divided
For the Frosting
- 1/2 cup Dairy Free Butter, Softened
- 2 cups Powdered Sugar, Sifted
- 1 tbsp Unsweetened Almond Milk
- 1 tsp Vanilla Extract
- 2 tbsp Rainbow Sprinkles
Instructions
- Preheat the oven to 350°F. Grease a 12-inch round pizza pan with sides and line the bottom with a round of parchment paper.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar for 1 minute until smooth. Whisk in the egg, egg yolk, and vanilla until glossy and slightly lighter in color.
- In another bowl, whisk together the flour, cornstarch, baking soda, and salt. Stir the dry ingredients into the butter mixture with a spatula just until combined, then fold in 1 1/4 cups of the chocolate chips.
- Press the dough evenly into the prepared pan, all the way to the edges. Scatter the remaining 1/4 cup chocolate chips over the top and press them in lightly.
- Bake for 18 to 22 minutes, until the edges are golden brown and the center looks just set. Let the cookie cake cool completely in the pan, about 1 hour.
- For the frosting, beat the butter, powdered sugar, almond milk, and vanilla on medium-high speed for 2 to 3 minutes, until light and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip and pipe a border around the edge of the cookie cake. Top with the sprinkles and slice into wedges.
Nutrition
Serving: 1servingCalories: 570kcalCarbohydrates: 80gProtein: 4gFat: 26g