Description
This Harvest Chocolate Chip Cookie Cake is a festive and delicious dessert perfect for fall celebrations. Featuring a rich, buttery cookie base studded with chocolate chips and topped with a smooth chocolate layer and colorful candy corn, it’s an eye-catching treat that delights both kids and adults. The cake is baked in a round pan for easy slicing and is ideal for parties or seasonal gatherings.
Ingredients
Scale
Cookie Cake:
- 1 stick butter, melted
- 1/4 cup granulated sugar
- 2/3 cup light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 2 1/4 cups chocolate chips (milk or semi-sweet, or a combination), divided
Topping:
- 1 teaspoon shortening (Crisco)
- Candy corn, traditional or various colors, for decoration
Instructions
- Prepare Pan: Line a 9-inch round cake pan with foil and spray it generously with cooking spray to prevent sticking.
- Combine Sugars and Butter: Pour the melted butter into an electric mixer fitted with a paddle attachment. While the butter is still hot, add the granulated sugar and light brown sugar. Mix on low speed until the mixture is combined. Then let it cool for a few minutes to avoid cooking the egg when added.
- Add Egg and Vanilla: Turn the mixer back on low, add the egg, and mix completely. Stir in the vanilla extract, ensuring everything is well incorporated.
- Mix Dry Ingredients and Chocolate Chips: Add the baking soda, salt, and all-purpose flour to the wet ingredients. Mix until just combined. Gently fold in 1 1/4 cups of the chocolate chips.
- Press Dough into Pan and Chill: Transfer the cookie dough to the prepared pan and press it evenly into the bottom. Chill the pan in the refrigerator for 1 to 2 hours to firm up the dough.
- Bake the Cookie Cake: Preheat the oven to 350°F (175°C). Bake the cookie cake for about 20 minutes. The top should be golden at the edges but still slightly jiggly in the center. Remove from oven and let cool completely in the pan.
- Prepare the Chocolate Topping: When ready, melt the remaining 1 cup of chocolate chips with the shortening in the microwave for 45 to 60 seconds, stirring until smooth.
- Decorate: Spread the melted chocolate evenly over the cooled cookie cake. Arrange candy corn in your desired pattern on top of the chocolate. Chill the cake to set the chocolate before serving.
Notes
- Use high-quality chocolate chips for the best flavor.
- You can substitute shortening with coconut oil if preferred.
- Chilling the dough before baking helps achieve a cakey yet chewy texture.
- The cookie cake can be stored in the refrigerator for up to 3 days.
- For a nutty twist, consider adding chopped nuts to the dough.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
