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overhead shot of chocolate chip cookie cake topped with chocolate and candy corn patter with candy corn around it
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Harvest Chocolate Chip Cookie Cake

Servings 10 -12 slices
Author Dorothy Kern

Ingredients

  • 1 stick butter melted
  • 1/4 cup granulated sugar
  • 2/3 cup light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 2 1/4 cups chocolate chips divided (milk or semi-sweet, or a combination)
  • 1 teaspoon shortening Crisco
  • Candy Corn traditional or various colors

Instructions

  • Line a 9” round cake pan with foil and spray with cooking spray.
  • Pour melted butter into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  • Turn mixer (with butter mixture bowl attached) on low. Add egg and mix completely. Mix in vanilla extract. Add baking soda, salt, and flour and mix until combined. Stir in 1 1/4 cups chocolate chips.
  • Press into prepared pan. Chill for 1-2 hours.
  • Preheat oven to 350°. Bake for about 20 minutes. The top will start to get golden, but it will still look a bit jiggly in the center. Cool completely.
  • When ready to top, melt remaining 1 cup chocolate chips with shortening (about 45-60 seconds in the microwave).
  • Spread over the top of the cookie. Add candy corn in desired pattern. Chill to set.