Chocolate Chip Cookie Cake
A soft and chewy giant chocolate chip cookie baked like a cake, featuring crisp edges and a gooey center. Ideal for celebrations or anytime you want a simple, crowd-pleasing dessert.
Equipment
- 1 9-inch round cake pan or springform pan, greased and lined with parchment paper
- 1 mixing bowl
- 1 whisk for dry ingredients
- 1 mixer or spoon for creaming butter and sugars
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet or milk chocolate chips
- optional chocolate frosting or buttercream
- optional extra chocolate chips
- optional sprinkles
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture and mix until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chocolate chips evenly.
- Press the dough evenly into the prepared pan.
- Bake for 20 to 25 minutes, until the edges are set and lightly golden but the center remains soft.
- Allow the cookie cake to cool in the pan for 15 to 20 minutes before transferring to a serving plate.
- Decorate with frosting, extra chocolate chips, or sprinkles if desired, then slice and serve warm or at room temperature.
Notes
- Slightly underbake for a chewy, soft center.
- Use a smaller pan for a thicker, gooier texture.
- Add nuts or white chocolate chips for variation.
- Store covered at room temperature up to 3 days, or refrigerate up to 5 days.
- Dough can be refrigerated up to 24 hours before baking.