Chocolate Chip Cookie Cake Recipe

Introduction

Chocolate chip cookie cake is a delightful twist on the classic cookie, perfect for sharing at parties or enjoying as a special treat. With a soft, chewy texture and plenty of melty chocolate chips, this cake is sure to satisfy any sweet tooth.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• Optional: A pinch of sea salt for sprinkling on top

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until smooth and well combined.
4. Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
6. Step 6: Fold in the chocolate chips evenly throughout the batter.
7. Step 7: Spread the batter evenly into the prepared cake pan. If desired, sprinkle a pinch of sea salt on top to enhance the flavors.
8. Step 8: Bake for 25 to 30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
9. Step 9: Let the cookie cake cool completely in the pan before slicing and serving.

Tips & Variations

• For a softer texture, substitute half of the all-purpose flour with cake flour.
• Try mixing in nuts like walnuts or pecans for added crunch.
• Use milk chocolate or dark chocolate chips instead of semi-sweet for a different flavor profile.
• Top with a drizzle of caramel or a scoop of vanilla ice cream for an indulgent dessert.

Storage

Store the cookie cake in an airtight container at room temperature for up to 3 days. To keep it longer, wrap tightly and refrigerate for up to a week. Warm slices in the microwave for a few seconds before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cookie cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check the blend’s instructions for any additional adjustments.

How do I know when the cookie cake is done baking?

The edges should be golden brown and the center should look set but still slightly soft. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

Chocolate Chip Cookie Cake Recipe

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★★★★★

4.7 from 91 reviews

This Chocolate Chip Cookie Cake is a delightful twist on the classic cookie, baked into a large, soft, and chewy cake that’s perfect for sharing at parties or enjoying as a special treat. Made with a rich blend of brown and granulated sugars, melted butter, and loaded with semi-sweet chocolate chips, this recipe creates a gooey, indulgent dessert that combines the best of both worlds — the convenience of a cake and the comfort of a cookie.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Mix-ins

• 2 cups semi-sweet chocolate chips

Optional

• A pinch of sea salt for sprinkling on top or for extra indulgence

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. Mix Wet Ingredients: In a large bowl, stir together the melted unsalted butter, brown sugar, and granulated sugar until well combined and smooth.
4. Add Eggs and Vanilla: Beat the eggs and vanilla extract into the sugar and butter mixture until fully incorporated and creamy.
5. Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined. Do not overmix to ensure the cake remains soft and tender.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, reserving a handful to sprinkle on top if desired.
7. Transfer to Pan and Top: Pour the cookie dough batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips and an optional pinch of sea salt evenly over the surface.
8. Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
9. Cool and Serve: Allow the cookie cake to cool in the pan on a wire rack for at least 20 minutes before slicing and serving. This cooling helps it set and makes slicing easier.

Notes

• Use room temperature eggs for easier mixing and better texture.
• Do not overmix the batter to avoid a dense cookie cake.
• Feel free to use milk or dark chocolate chips as a variation.
• For a crunchy edge, bake an additional 5 minutes but watch closely to prevent burning.
• Store leftovers in an airtight container at room temperature for up to 3 days.

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