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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.

Ingredients

Scale

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.

Keywords: Chocolate chip cookie cake, cookie cake recipe, chocolate chip dessert, easy cookie cake, baked cookie dessert

Find it online: https://kitchenbynora.com/chocolate-chip-cookie-cake-recipe/