Description
This delicious Chocolate Chip Cookie Cake combines the classic flavors of a chocolate chip cookie with the fun, shareable format of a cake. Perfect for birthdays, parties, or anytime you want a giant cookie to enjoy with friends and family. Soft in the center, golden on the edges, and loaded with chocolate chips, it’s easy to make and even easier to love.
Ingredients
Scale
Cookie Cake
- 1/2 cup unsalted butter (softened)
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Topping (Optional)
- 1/4 cup mini chocolate chips
- Frosting or sprinkles for decorating
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking and ensure easy removal.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, light brown sugar, and granulated sugar until the mixture becomes light, fluffy, and well combined, about 2-3 minutes.
- Add Wet Ingredients: Beat in the large egg and vanilla extract until the mixture is smooth and fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid over-mixing to keep the cookie cake tender.
- Fold in Chocolate Chips: Carefully fold in the 1 cup of semi-sweet chocolate chips to distribute them evenly throughout the dough.
- Press Dough into Pan: Transfer the cookie dough to the prepared pan and press it evenly to the edges ensuring a uniform thickness for even baking.
- Add Toppings (Optional): Sprinkle the mini chocolate chips over the top if using to add extra chocolate bursts and texture.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the edges turn golden brown and the center is just set but still soft to the touch.
- Cool: Let the cookie cake cool in the pan on a wire rack for 10 minutes to firm up, then carefully transfer it to the wire rack to cool completely.
- Decorate and Serve: Once cooled, decorate with frosting or sprinkles if desired. Slice into 8 to 10 pieces and serve.
Notes
- For a soft center, avoid overbaking—the cookie cake continues to firm up as it cools.
- Customize with colored frosting or themed sprinkles for birthdays, holidays, or special occasions.
- Store the cookie cake covered at room temperature for up to 3 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
