Description
A sturdy, impressive dessert that looks like a football with buttercream laces. This recipe features a thick, chewy chocolate chip cookie base with a mix of dark and milk chocolate chips, topped with simple white and brown buttercream.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1/2 cup (113g) butter, softened (for frosting)
- 2–3 cups (240-360g) powdered sugar, sifted (for frosting)
- 2–3 tablespoons heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Brown gel paste food coloring (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-inch round cake pan or line a large baking sheet with parchment paper.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down the bowl sides. Add vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture on low speed. Mix just until flour disappears.
- Switch to a spatula and gently fold in chocolate chips until evenly distributed.
- Scoop dough into the center of the prepared pan or sheet. Shape into an oval football, about 1 inch thick in the center, tapering at the ends.
- Bake for 15-18 minutes until edges are golden brown but the center still looks slightly soft. The cookie will continue to cook on the hot pan.
- Let the cookie cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour).
- While cooling, make the buttercream: Beat softened butter until creamy. Add 2 cups powdered sugar and vanilla, beat on low. Add heavy cream and beat on high for 2-3 minutes until fluffy. Add brown gel coloring for the laces.
- Spread white buttercream over the top of the cooled cookie cake. Fill a piping bag with brown frosting and pipe two long lines down the center to mimic football laces.
- Chill in the fridge for 15-20 minutes before serving to set the frosting.
Notes
Ensure butter is softened but not melted for proper texture. Do not overbake the center; it should look slightly underdone as it firms up while cooling. Use gel food coloring to avoid thinning the frosting. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 36
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 52
- Fiber: 1
- Protein: 4
Keywords: football cookie cake, game day dessert, chocolate chip cookie cake, buttercream laces, party dessert, homemade cookie cake