Easy Chocolate Chip Cookie Cake Recipe
Chocolate Chip Cookie Cake is soft, thick, and perfectly chewy with just the right amount of crispy on the edges. It’s the perfect dessert!
Ingredients
- 1 cup salted butter softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups all-purpose flour
- 2 cups mini chocolate chips
Instructions
- Preheat the oven to 375°F and coat a 9-inch springform pan in butter or nonstick cooking spray.
- Use an electric hand mixer to cream the butter and sugars together in a large mixing bowl for 3 minutes. Start on a low speed and work up to a high speed as the ingredients become incorporated to prevent the butter and sugar from flying out of the bowl.
- Add the eggs and vanilla. Keeping the mixer on a high speed, mix for an additional 2 minutes.
- Lower the speed of your electric hand mixer and add the baking powder, baking soda, and flour. Gently mix the dry ingredients into the wet ingredients until just combined. Make sure that no clumps of flour remain unincorporated.
- Use a large spoon or silicone spatula to fold in the chocolate chips until they are evenly distributed throughout the cookie dough.
- Press your cookie dough firmly into the springform pan, making sure the top is flat. Bake your cookie cake for 20 minutes.
- Slice, serve, and enjoy!
Notes
If you want to make transferring your cake out of the pan a little easier then you can cut a circle of parchment paper and place it in the pan rather than coating it with butter or nonstick cooking spray.
You can serve this cookie cake straight from the oven for a gooey, pizookie-like texture or let it cool for a more traditional cookie texture. Allowing your cake to cool for 20-30 minutes will make it easier to slice, but it is great both ways.
You can store this cake in the springform pan covered with plastic wrap or transferred to an airtight container. Either way you can store it on the counter. Covered with plastic wrap it will be good for 4 days and in an airtight container it will be good for 5.
We like to top our cookie cake with some vanilla ice cream to contrast the warm, gooey chocolate flavor.
I like to use mini chocolate chips since you get more scattered pieces of chocolate in the cake; however, regular chocolate chips will work as well. Feel free to use your favorite kind of chocolate. We like to rotate between dark, semi-sweet, and milk chocolate.
I like to use mini chocolate chips since you get more scattered pieces of chocolate in the cake; however, regular chocolate chips will work as well. Feel free to use your favorite kind of chocolate. We like to rotate between dark, semi-sweet, and milk chocolate.
Nutrition
Serving: 1 | Calories: 775cal | Carbohydrates: 106g | Protein: 9g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 114mg | Sodium: 361mg | Sugar: 68g | Fiber: 2g | Calcium: 126mg | Iron: 3mg