Chocolate Chip Cookie Cake
A giant soft and chewy chocolate chip cookie baked like a cake, featuring crisp edges and a gooey center. Ideal for celebrations or any time a crowd-pleasing dessert is needed.
Equipment
- 1 round cake pan 9-inch, greased and parchment lined
- 1 mixing bowls separate for wet and dry ingredients
- 1 mixer 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 together until light and fluffy.
- Add the egg, egg yolk, and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined.
- Fold in the chocolate chips gently.
- Press the dough evenly into the prepared cake pan.
- Bake for 20 to 25 minutes, until the edges are set and golden while 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. Slice and serve warm or at room temperature.
Notes
- Underbaking keeps the center chewy and soft.
- Using a smaller pan creates a thicker cookie cake.
- Add nuts or white chocolate chips for flavor variations.
- Store covered at room temperature up to 3 days or refrigerate up to 5 days.
- Dough can be refrigerated for 24 hours before baking.