I can still smell the warm, browned edges of cookie dough baking on a Sunday afternoon, the kind of smell that wraps you up like a quilt and makes every worry feel small. That memory is what nudged me to bake this cookie-slab dessert one rainy evening, and it has been bringing people to the table ever since.
I grew up stirring batter beside my mama, learning to trust my hands as much as the recipes tucked into dog-eared church cookbooks. These days I’m a 58-year-old home cook in Louisville who loves making food that feels like a hug: casseroles that feed an army, one-pot dinners that leave the house smelling heavenly, and simple desserts that become family rituals. I write and share from my real kitchen where weeknights are busy and recipes must be forgiving. My approach stays true to those rootsrecipes that comfort, that are easy to follow, and that skip pork without losing any heart. If you love the idea of warm, nostalgic sweets that don’t require fuss, you’ll find plenty here, including a beloved Chocolate Chip Cookie Cake with Mascarpone Frosting that feels like a celebration but takes only real-weeknight effort. For another cozy twist on chocolate chip treats, I often point readers toward my cozy chocolate chip cookies, which share the same buttery, familiar base used in this dessert.
Why you’ll love this dish
How to prepare Chocolate Chip Cookie Cake with Mascarpone Frosting
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking soda, and salt.
- Set the dry ingredients aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the vanilla extract.
- Beat in the eggs one at a time, mixing thoroughly after each.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips gently with a spatula.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes.
- While the cake cools, chill a mixing bowl and beaters in the freezer for a few minutes.
- Whip the heavy cream with the powdered sugar in the chilled bowl until stiff peaks form.
- Fold the mascarpone cheese into the whipped cream until smooth and fully incorporated.
- Remove the cake from the pan and cool completely on a wire rack.
- Once the cake is completely cool, spread the mascarpone frosting evenly over the top.
- Slice and serve at room temperature.
Why you’ll love this dish
There’s something about a Chocolate Chip Cookie Cake with Mascarpone Frosting that feels both familiar and fancy. It takes the best parts of a giant cookiechewy center, crisp edge, pockets of melty chocolateand turns them into a dessert you can slice, share, and decorate. The mascarpone frosting brings a creaminess that’s lightly sweet and not at all heavy; it lifts the whole thing and keeps the cookie base from feeling too sugary. You’ll find that this Chocolate Chip Cookie Cake with Mascarpone Frosting keeps well, slices cleanly, and makes a lovely centerpiece for birthdays, potlucks, or a simple family dessert after a busy day.
The method is forgiving: you don’t need precise piping skills to frost it, and you can mix by hand or with a stand mixer. Because the base is essentially cookie dough baked in a pan, your timing is about texturepull it from the oven when the center still shows a few moist crumbs for the best chew. I often pair slices with a scoop of vanilla ice cream or a drizzle of warmed caramel when I want to make it feel celebratory without extra fuss. If you like a slightly older-school flavor, try swapping in half milk chocolate, half dark chocolate chips; it changes the depth while keeping everything you love about this Chocolate Chip Cookie Cake with Mascarpone Frosting.
Serving ideas
Simple pleasures make the best plates. Serve a slice of Chocolate Chip Cookie Cake with Mascarpone Frosting on a plain white plate to highlight its golden edges and creamy top. A small dusting of powdered sugar or a scatter of extra chocolate chips right before serving adds a sweet finish without stealing attention. For a warm-and-cool contrast, serve the cake with a scoop of vanilla bean ice cream or a spoonful of lightly sweetened whipped cream. If you want to move toward an afternoon tea vibe, complement the dessert with strong coffee or milky black tea.
For casual get-togethers, cut the Chocolate Chip Cookie Cake with Mascarpone Frosting into squares to create an easy dessert barguests can take what they like, and it keeps serving quick. If you’re bringing it to a potluck, consider placing a small dish of extra frosting on the side for people who want a heavier spread. For an indulgent twist, top each slice with warm salted caramel or a sprinkle of toasted nuts; the textures play really well with the soft mascarpone layer. I also like to pair the cake with lighter fruitsliced strawberries or a few berries on the side brighten the plate and cut through the richness.
Storage tips
Leftovers of Chocolate Chip Cookie Cake with Mascarpone Frosting store well, but how you keep them matters. If you plan to eat the cake within two days, keep it covered loosely on the counter at room temperature. For longer storage, refrigerate the cake in an airtight container for up to five days. Because mascarpone can soften at room temperature over time, refrigeration helps preserve the frosting’s structure and flavor.
To freeze, wrap slices individually in plastic wrap and place them in a freezer-safe container for up to three months. Thaw in the refrigerator overnight and bring to room temperature before serving for the best texture. If you need to transport the cake, stabilize the frosting by refrigerating the dessert for thirty minutes before moving it; this helps prevent smudging. Reheat individual slices briefly in the microwave for about 8–10 seconds if you want that just-baked warmthbe careful not to melt the mascarpone frosting. These storage tips mean you can enjoy Chocolate Chip Cookie Cake with Mascarpone Frosting on your schedule without wasting a crumb.
Simple tips for success
Measure flour correctly by spooning it into the measuring cup and leveling off with a knife; dense flour can make the cake heavy. When creaming butter and sugars, beat long enough to get that light, aerated texturethis helps the cake rise slightly and gives a tender crumb. Don’t overmix once you add the dry ingredients; a few streaks of flour are better than a tough cake. Fold in the chocolate chips gently to avoid knocking out the air.
For the mascarpone frosting, keep everything chilledcold mascarpone blends more smoothly into whipped cream, and a chilled bowl helps the cream whip faster. Use a light hand folding the mascarpone into the whipped cream so you keep the airy texture. If you live in a warm kitchen, refrigerate the cake after frosting to set the top before slicing. One last secret: a sprinkle of flaky sea salt on top before serving balances the sweetness and makes the chocolate sing in a way that feels extra-special.
Easy twists you can try
If you want to vary the Chocolate Chip Cookie Cake with Mascarpone Frosting, try mixing in chopped toasted pecans or walnuts for crunch. Swap half of the chocolate chips for butterscotch chips or white chocolate to change the flavor profile without altering technique. For a citrus brightener, fold in a teaspoon of orange zest into the mascarpone frosting for a subtle lift that pairs beautifully with dark chocolate.
You can also create a coffee-forward variation by adding a teaspoon of instant espresso powder to the cookie batter and a splash of coffee liqueur to the mascarpone frosting. For a seasonal spin, fold in a handful of dried cherries or cranberries with the chips. Whatever route you choose, these adjustments keep the base method the same so the Chocolate Chip Cookie Cake with Mascarpone Frosting stays a dependable favorite.
Frequently asked questions
How long does Chocolate Chip Cookie Cake with Mascarpone Frosting last in the fridge?
Store the cake in an airtight container in the refrigerator for up to five days. The mascarpone frosting stays best when chilled, and the cake will keep a pleasant texture for several days. If you need to keep it longer, slice and freeze portions for up to three months.
Can I use light mascarpone or a lower-fat cream?
Full-fat mascarpone and heavy cream give the creamiest, most stable frosting. Using light versions can alter texture and flavor and may result in a softer, less stable frosting. If you must use lighter ingredients, whip them well and keep the cake refrigerated until serving.
Can I make this gluten-free?
Yessubstitute a 1:1 gluten-free flour blend in place of the all-purpose flour. Be mindful that absorbency varies among blends; you may need to adjust slightly with an extra tablespoon or two of flour if the batter seems too loose. The bake time should remain similar; test with a toothpick for doneness.
Conclusion
If you want another rich mascarpone-forward dessert to try after this Chocolate Chip Cookie Cake with Mascarpone Frosting, see the Mocha Mascarpone Icebox Cake Recipe for a chilled, coffee-kissed variation that pairs mascarpone and chocolate in a different, delightful way.
Print
Chocolate Chip Cookie Cake with Mascarpone Frosting
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A warm and nostalgic dessert that combines a giant chocolate chip cookie with a smooth mascarpone frosting, perfect for celebrations or family dinners.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the vanilla extract and eggs one at a time, mixing thoroughly after each.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips gently with a spatula.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then cool completely on a wire rack.
- While cooling, chill a mixing bowl and beaters in the freezer for a few minutes.
- Whip the heavy cream with the powdered sugar until stiff peaks form.
- Fold the mascarpone cheese into the whipped cream until smooth.
- Once the cake is cool, spread the mascarpone frosting evenly over the top and serve at room temperature.
Notes
For added flavor, consider mixing in chopped toasted pecans or experimenting with different types of chocolate chips. Refrigerate after frosting to stabilize the mascarpone.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American