Chocolate Chip Cookie Cake Recipe

Introduction

This chocolate chip cookie cake is a delightful twist on classic cookies, offering a soft and chewy texture that’s perfect for sharing. Easy to make and incredibly satisfying, it’s an ideal treat for any occasion or just a sweet snack at home.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter (room temperature)
• ¾ cup granulated sugar
• ¾ cup brown sugar (packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 to 1½ cups chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Step 2: In a bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
4. Step 4: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
6. Step 6: Pour the batter into the prepared pan and smooth the surface with a spatula.
7. Step 7: Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Step 8: Let the cookie cake cool in the pan for about 10 minutes before slicing and serving.

Tips & Variations

• For extra gooeyness, slightly underbake the cookie cake, checking at 23 minutes for doneness.
• Substitute half of the chocolate chips with white chocolate chunks or nuts for added texture and flavor.
• If you prefer a gluten-free version, use a 1:1 gluten-free flour blend.
• Adding a pinch of cinnamon can give a subtle warmth to the flavor.

Storage

Store any leftover cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze portions wrapped tightly for up to 3 months. Reheat slices briefly in the microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to prevent the cookie cake from becoming too salty.

How do I know when the cookie cake is done baking?

The top should be golden brown and a toothpick inserted into the center should come out clean or with a few moist crumbs attached. Avoid overbaking to keep it soft and chewy.

Chocolate Chip Cookie Cake Recipe

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★★★★★

4.7 from 79 reviews

This delicious chocolate chip cookie cake combines the best of both worlds—a soft, chewy cookie texture baked in a large cake pan, perfect for sharing. Made with classic ingredients like all-purpose flour, butter, brown and granulated sugars, and plenty of chocolate chips, this dessert is ideal for celebrations or a special treat.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, room temperature
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups chocolate chips

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent the cookie cake from sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside for later.
3. Cream butter and sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture becomes light, fluffy, and pale in color. This usually takes about 2-3 minutes.
4. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until combined.
5. Combine dry and wet ingredients: Gradually add the flour mixture to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in chocolate chips: Gently fold the chocolate chips into the batter using a spatula until evenly distributed.
7. Bake the cookie cake: Pour the batter into the prepared pan and use a spatula to smooth out the top. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Cool and serve: Allow the cookie cake to cool in the pan for about 10 minutes before slicing into squares or wedges. Serve warm or at room temperature.

Notes

• For extra gooeyness, slightly underbake the cake by removing it when the toothpick has a few moist crumbs.
• Chilling the dough before baking is optional but can enhance texture.
• You can substitute the chocolate chips with chunks or your favorite mix-ins like nuts or butterscotch chips.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Reheat slices briefly in the microwave for warm, melty chocolate.

Keywords: chocolate chip cookie cake, cookie cake, chocolate chip dessert, baking, chocolate chips, sweet treat, snack