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Chocolate Chip Cookie Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 74 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Chocolate Chip Cookie Cake is a delightful twist on traditional cookies, baked as a single large cake perfect for sharing. Rich, buttery, and packed with semisweet chocolate chips, it offers a soft, chewy texture with a slightly underbaked center that sets as it cools. Ideal for birthdays, celebrations, or just a casual dessert, this recipe uses simple ingredients and straightforward steps to create an irresistible treat.

Ingredients

Cookie Cake Ingredients

  • 12 tablespoons butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant espresso powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cup semisweet chocolate chips, plus extra for topping

Instructions

  1. Preheat and prepare pan: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch springform pan or a 9-inch cake pan to ensure the cookie cake doesn't stick.
  2. Cream the butter and sugars: In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar. Beat very well for about 60 seconds until the mixture is light and fluffy.
  3. Add eggs and vanilla: Incorporate the whole egg, egg yolk, and vanilla extract into the creamed mixture. Beat until everything is combined smoothly.
  4. Mix dry ingredients: In a separate small bowl, whisk together the flour, salt, instant espresso powder, baking powder, and baking soda. Add these dry ingredients in two batches to the wet mixture, beating just until combined to avoid overmixing.
  5. Fold in chocolate chips: Stir in the 2/3 cup semisweet chocolate chips. Then press the cookie dough evenly into the prepared pan. Sprinkle additional chocolate chips on top for an extra chocolaty finish.
  6. Bake: Place the pan in the preheated oven and bake for 23 to 27 minutes. The center should look slightly underdone - it will continue to set as it cools, resulting in a soft, chewy texture.
  7. Optional decoration: If desired, prepare a half batch of chocolate buttercream frosting to decorate the cookie cake. Add sprinkles or other toppings for a festive look.
  8. Cool and serve: Allow the cookie cake to cool completely in the pan before removing the sides of the springform or slicing. Serve and enjoy!

Notes

  • Using a springform pan is ideal for easy removal of the cookie cake but a regular cake pan works fine as well.
  • Do not overbake; slight underbaking in the center gives the best chewy texture.
  • Instant espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • For an extra special touch, decorate with chocolate buttercream and sprinkles, especially for celebrations.
  • Ensure butter is softened to room temperature for easy creaming with sugar.

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