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

Brown Butter Chocolate Chip Cookie Cake cover

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Brown Butter Chocolate Chip Cookie Cake

atsloanestable.com

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)

Master Your Brown Butter 🧈
Watch your butter carefully as it browns—it should smell nutty and have golden-brown solids, not black specks. Let it cool completely before mixing into your dough to prevent curdling the eggs.
Chocolate Chip Variety is Key 🍫
Mix different sizes and types of chocolate chips (chopped dark chocolate chunks, regular chips, and mini chips) to create varied melting points and texture throughout the cookie cake.
Don't Overmix Your Dough 🥄
Stop mixing as soon as the flour is incorporated to keep the cake tender and gooey; overmixing develops gluten and creates a tough, cakey texture instead of that signature soft cookie crumb.
Underbake for Maximum Gooeyness ⏱️
Remove the cake when the edges are set but the center still jiggles slightly—it will continue cooking as it cools, resulting in that perfectly gooey, thick texture the recipe promises.
Room Temperature Ingredients Matter 🌡️
Use room temperature eggs and dairy for even emulsification and better incorporation of the brown butter, which ensures a smooth batter and more cohesive final texture.

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About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.