Description
This delicious Chocolate Chip Cookie Cake combines the best of both worlds – the classic flavors of a chocolate chip cookie baked into a soft, chewy cake. Easy to prepare and perfect for birthdays or any special occasion, this dessert features a rich buttery base with plenty of chocolate chips for a gooey, delightful treat.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
- 1/2 cup mini chocolate chips (optional for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or springform pan to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a smooth texture for your cookie cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract for rich flavor.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt together to evenly distribute the leavening and seasoning.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until everything is combined. Avoid overmixing to maintain a tender texture.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips to evenly distribute them throughout the dough.
- Spread Dough in Pan: Transfer the cookie dough into the prepared pan, smoothing the top with a spatula for an even bake.
- Add Mini Chips (Optional): Sprinkle mini chocolate chips over the top if you like extra chocolate bursts and visual appeal.
- Bake: Bake in the preheated oven for 25–30 minutes, or until the cookie cake is golden brown and set in the center but still soft when touched.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes before slicing. Serve warm for a gooey texture or fully cooled for a chewy, cookie-like bite.
Notes
- For easy removal, line the pan with parchment paper before adding the dough.
- Decorate the cooled cookie cake with frosting or a drizzle of melted chocolate for added indulgence.
- Store leftovers covered at room temperature for up to 3 days to maintain freshness.