Easter Chocolate Cookie Cake
The ultimate festive dessert: a giant, chewy cookie cake packed with Easter chocolates and topped with smooth vanilla buttercream. Perfect for spring celebrations!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 slices
- Cuisine: American
Ingredients
115 g unsalted butter
55 g white granulated sugar
135 g light brown soft sugar
1 medium/large egg
1 tsp vanilla extract
275 g plain flour
1 tsp bicarbonate of soda
1/2 tsp sea salt
1 tbsp cornflour
150 g milk chocolate chips/chunks
200 g easter chocolates
75 g unsalted butter (room temp)
150 g icing sugar
1/2 tsp vanilla extract
Extra easter chocolates and sprinkles for decoration
Instructions
Preheat oven to 180ºC/160ºC fan and line an 8″/20cm round tin with parchment paper.
In a large bowl, melt the butter. Add both sugars and whisk for 2 minutes until smooth.
Whisk in the egg and vanilla extract until fully combined.
Fold in the plain flour, bicarbonate of soda, sea salt, and cornflour until a dough forms.
Mix in the chocolate chips and 200g of Easter chocolates.
Press the dough evenly into the bottom of the prepared tin.
Bake for 25-27 minutes until the top looks dry and set (it should not wobble).
Cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.
For the buttercream, beat the room temperature butter for 2 minutes.
Add icing sugar and vanilla, beating until pale and fluffy.
Pipe a border around the cooled cookie using a star tip.
Decorate with remaining chocolates and sprinkles.
Notes
• Best eaten within 2 days but stays fresh for 4-5 days in an airtight container.
• For a thinner 9″ cookie cake, reduce bake time to 20 minutes.
• If cornflour is unavailable, add 25g extra flour (note: texture will be slightly less soft).
• To make it double chocolate, use 225g flour and 35g cocoa powder.
• Ensure the cookie is completely cold before piping the buttercream to prevent melting.
Find it online: https://pinchofwarmthbakes.com/easter-chocolate-cookie-cake/