Description
This Chocolate Chip Cookie Cake is a soft and chewy dessert with crisp golden edges and rich chocolate chips throughout. Baked in one thick, sliceable layer, it delivers all the flavor of classic chocolate chip cookies in an easy, crowd-pleasing cake perfect for celebrations or everyday treats.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
- ½ cup milk chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips evenly throughout the dough.
- Press the dough evenly into the prepared cake pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until the edges are golden brown and the center is set but slightly soft.
- Allow the cookie cake to cool completely in the pan before slicing and serving.
Notes
- Reduce salt to ¼ teaspoon if using salted butter.
- Do not overbake; the center should look slightly soft when removed from the oven.
- Add ½ cup chopped nuts for extra texture if desired.
- Swirl caramel sauce into the batter before baking for added richness.
- Store tightly covered to maintain softness and freshness.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 260 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
