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Flag Chocolate Cookie Cake
Abby

Flag Chocolate Chip Cookie Cake

This festive Flag Chocolate Chip Cookie Cake is a giant soft-baked cookie decorated with rich buttercream in the design of the American flag — perfect for celebrating the 4th of July!
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 15 slices
Course: Dessert
Cuisine: American
Calories: 603
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all purpose flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 3 eggs
  • 1 tbsp vanilla extract
  • 2 1/4 cups semi sweet chocolate chips
  • 3/4 cup salted butter (for frosting)
  • 3/4 cup shortening
  • 6 cups powdered sugar
  • 1 1/2 tsp vanilla extract (for frosting)
  • 3–4 tbsp water or milk
  • Red and Blue gel icing color

Equipment

  • 9×13 inch cake pan
  • Parchment Paper
  • offset spatula
  • Mixing Bowls
  • stand mixer or hand mixer
  • Cooling rack
  • cardboard cake board
  • piping bags
  • Ateco tip 844

Method
 

  1. Preheat oven to 350°F (176°C). Grease a 9×13 inch cake pan and line the bottom with parchment paper.
  2. In a bowl, mix flour, baking soda, baking powder, and salt. Set aside.
  3. Cream butter and sugars until light and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, mixing just until combined. Add vanilla extract.
  5. Add dry ingredients in two batches, mixing until combined. Stir in chocolate chips.
  6. Press dough evenly into the pan. Use an offset spatula if needed.
  7. Bake 22–27 minutes until edges are golden. Cool completely in pan.
  8. Refrigerate after cooling to help firm up. Use racks and cardboard to flip and remove from pan carefully.
  9. Beat shortening and butter until smooth. Add half powdered sugar, mix. Add vanilla and water, then remaining sugar. Mix until smooth.
  10. Divide frosting: 1 1/2 cups white, 1 1/4 cups red, 3/4 cup blue. Use gel colors.
  11. Pipe frosting in a flag design using tip 844. Start with blue shells, then add alternating red and white stripes.
  12. Store in an airtight container until ready to serve.

Notes

Chill the baked cookie cake before removing it from the pan to help it stay intact. Use an offset spatula to evenly spread the sticky dough. For sharp flag piping, use gel coloring and a large star tip like Ateco 844.