Description
This Flag Chocolate Chip Cookie Cake is a classic 9×13 chocolate chip cookie that’s decorated with buttercream in the design of the American flag for the 4th of July!
Ingredients
CHOCOLATE CHIP COOKIE
- 3 cups (390g) all purpose flour
- 1 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 3/4 cup (168g) packed light brown sugar
- 1/4 cup (52g) sugar
- 3 eggs
- 1 tbsp vanilla extract
- 2 1/4 cups (380g) semi sweet chocolate chips
BUTTERCREAM FROSTING
- 3/4 cup (168g) salted butter
- 3/4 cup (142g) shortening
- 6 cups (690g) powdered sugar
- 1 1/2 tsp vanilla extract
- 3–4 tbsp water or milk
- Red and Blue gel icing color
Instructions
- Preheat oven to 350°F (176°C). Grease the sides of a 9×13 inch cake pan and place parchment paper in the bottom.
- Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream butter and sugars together until light and fluffy, about 3-4 minutes.
- Mix the eggs one at a time, mixing just until combined before adding the next. Add the vanilla extract.
- Add the dry ingredients in two batches, mixing until combined. Dough will be thick and sticky.
- Stir in the chocolate chips until well combined throughout.
- Press the dough evenly into the cake pan. I used my offset spatula to spread it around in the pan, since it’s sticky.
- Bake for 22-27 minutes or until the edges are lightly golden. The center will look a touch undercooked, but it will continue cooking and firm up as it cools.
- Remove from oven and allow to cool completely in the cake pan, then transfer to serving plate. I find it helps to refrigerate the cake only after it has cooled to firm it up before removing from the pan. It helps it stay together while you remove it from the pan. To remove this from such a large pan, I use a cooling rack and a cardboard cake rectangle (two cooling racks would also work). I place the cooling rack against the top of the cake pan, then flip it over. Immediately and quickly place the cardboard cake rectangle on top of the cookie cake (which is the bottom) and flip the whole thing over using the cooling rack. Remove the cooling rack from the top of the cake.
- To make the frosting, beat the shortening and butter until smooth.
- Slowly add half of the powdered sugar. Mix until combined and smooth.
- Add the vanilla extract and 3 tablespoons of water or milk and mix until smooth.
- Add the rest of the powdered sugar and mix until smooth. Add more water to get the right frosting consistency.
- Divide the frosting into 3 bowls – roughly 1 1/2 cups will remain white, roughly 1 1/4 cups should be colored red and roughly 3/4 cup should be colored blue.
- Pipe the frosting onto the cookie cake in a flag design (I used Ateco tip 844). To pipe the blue area, start with 7 blue shells in the top left corner for the first row. For the second row, alternate blue and white shells with blue shells as the first and last. For the third row, start with 2 blue shells, one white, one blue, one white and two more blue. Add two more rows that alternate blue and white shells, then finish with another all blue row. Finish the remaining cookie cake with alternating rows of red and white stripes.
- Store in an airtight container until ready to serve.
Nutrition
- Serving Size: 1 Slice
- Calories: 603
- Sugar: 55.8 g
- Sodium: 230.2 mg
- Fat: 33.5 g
- Carbohydrates: 74 g
- Protein: 4.9 g
- Cholesterol: 78.4 mg
