Name: Brown Butter Chocolate Chip Cookie Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.75 cup brown butter; 2 cups all-purpose flour; 0.75 tsp baking powder; 1 cup dark brown sugar; 0.5 cup granulated sugar; 0.5 tsp kosher salt; 2 eggs; 1 egg yolk; 2 teaspoons vanilla extract; 0.75 cup chocolate chips; 0.19 cup unsalted butter; 0.31 cup dark chocolate; 0.19 cup heavy cream; 0.22 cup powdered sugar; 1 tbsp dutch process cocoa powder; pinch kosher salt; 0.5 tsp vanilla extract; confetti sprinkles

Brown Butter Chocolate Chip Cookie Cake cover

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Brown Butter Chocolate Chip Cookie Cake

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Ingredients

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Instructions

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Instructions

Preheat the oven to 350 degrees F.

Add parchment paper to the bottom of a 9" springform pan.

Brown the butter: In a small saucepan, add 204g (14 ½ tbsp) of unsalted butter and place over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. Once the butter has fully melted, it will alternate between rapid large bubbles and gentle small foamy bubbles. The butter will be ready once it turns a dark golden color and the fat solids have darkened and settled at the bottom of the pan. Immediately pour into a large bowl, scraping out the fat solids at the bottom, and weigh out to 170g (¾ cup). Set aside to cool for a few minutes.

Meanwhile, in a medium bowl, whisk together the flour and baking powder. Set aside.

To the brown butter, whisk in the sugars and salt until fully combined. Then, mix in the eggs, egg yolk, and vanilla.

Add in the dry ingredients, and gently fold with a rubber spatula until just combined. Lastly, fold in the chocolate chips.

Pour the batter into the prepared pan and smooth out the top with a rubber spatula. Sprinkle more chocolate chips on top, as desired.

Bake the cookie cake for about 30-35 minutes until evenly golden on top and toothpick inserted comes out clean. Allow to cool completely in the pan.

In a small saucepan, melt the butter over low-medium heat.

Once melted, turn the heat off, then add the chocolate, heavy cream, powdered sugar, cocoa powder, salt, and vanilla. Stir constantly until everything is melted and fully combined.

Pour the mixture through a fine mesh sieve into a medium bowl. Place in the fridge to cool, stirring every 10 minutes or so until it reaches a spreadable consistency. Leave at room temperature until ready to use.

Pipe the frosting onto the edges of the cookie cake, top with confetti sprinkles, and enjoy!

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Tips & Tricks (5)

Brown Butter Perfection 🧈
Cook butter over medium heat until solids sink and turn golden brown (7-10 minutes), then cool completely before creaming with sugars to prevent deflating the dough and losing the nutty flavor.
Mixed Chocolate Sizes 🍫
Combine chocolate chips, chopped dark chocolate chunks, and even some cocoa nibs in varying sizes to create pockets of intense chocolate flavor and varied melting textures throughout the cake.
Chill Before Baking ❄️
Refrigerate the dough for at least 2 hours after mixing to prevent spreading and ensure the cookie cake bakes up thick, gooey, and maintains its structure rather than becoming flat.
Underbake Intentionally ⏱️
Remove the cake when the edges are set but the center still jiggles slightly (it will continue cooking as it cools), resulting in that signature soft and gooey texture throughout.
Cream Cheese Buttercream 🎨
Substitute 2 tablespoons of butter with cream cheese in your buttercream for a tangier flavor that complements the brown butter richness without overpowering the chocolate.