Brown Butter Chocolate Chip Cookie Cake

Not a cookie, but a cookie-inspired cake.

This cake is so good that it was half-eaten by the time I snapped a picture of it.

This Brown Butter Chocolate Chip Cookie Cake with Brown Sugar Buttercream Frosting is everything you love about a cookie & cake in one.

Utilizing Brown Butter. This recipe calls for browned butter which is the process of melting and roasting butter to unlock an additional layer of flavor. It is a crucial step to brown the butter, solidify it slightly, and then cream the cooled browned butter with the sugar.

Adding un-solidified melted browned butter will not result in a fluffy cake. So while this step may seem tedious, know your actions are not in vain.

Ingredients:

  • 1 1/2 cups of butter
  • 1 1/2 cups of brown sugar
  • 4 eggs
  • 2 TSP of vanilla extract
  • 1 1/4 cup of milk
  • 2 1/3 cups of all-purpose flour
  • 1 TSP of salt
  • 1/2 cup of mini chocolate chips
  • 4 sticks of butter, softened
  • 1 cup of light brown sugar
  • 7 cups of confectioners sugar
  • 1 TSP of vanilla extract
  • Water, as needed by the teaspoon
  1. Brown the butter. Heat a saucepan at meduim heat. Add 1 1/2 cups of butter and allow to fully melt. Stir occasionally for 7-10 mintues or until the color changes from bright yellow to light brown.
  2. Once butter is browend, remove from heat and place in bowl. Make sure to scrape the saucepan to remove all reminents.
  3. Place butter in freezer for about a half an hour or until solidified. (If you overfreeze the browned butter simply remove from freezer and allow to soften before moving on to next step).
  4. Bake the cake. In stand mixer, add softend browned butter and 1 1/2 cups of light brown sugar. Combine for 2-4 minutes until fully incorporated and creamed.
  5. Add eggs, vanilla extract, & milk.
  6. In seperate bowl combine flour and salt.
  7. Slowly incorporate to wet ingrident mixture.
  8. Slowly add in choclate chips.
  9. Heat oven to 350. Add batter to pans and bake at 350 for approximately 25 minutes or until goldent brown at the top.
  10. Remove cakes from oven and baking tins and allow to cool.
  11. Make the frosting. Add four sticks of butter to the mixer. Add 1 cup of light brown sugar & vanilla extract and mix until fully incorporated and creamed.
  12. Slowly add in powdered sugar cup by cup. Mix on meduim low sped while adding and then high to create light fluffy frosting.
  13. Add teaspoon of water as needed.
  14. While making the frosting, I did not add any water to the portion of frosing I added to the center of the cake so that it would have more structural integrity. I added two teaspoons of water to the remainder of frosting I used to frost the top and side of the cake.
  15. Frost cake. After your cakes are fully cooled, frost the cake. I used about half of the frosting in the middle layer of the cake & the other half on the top and sides.
  16. Decorate. I decorated with dried oranges & sugar cranberries. This step is opitional & may be done however you desire.
  17. Serve & enjoy!