chocolate chip cookie cake
This Chocolate Chip Cookie Cake combines the deliciousness of classic chocolate chip cookies with the fluffy texture of a cake. It’s perfect for celebrations or as a sweet treat for cookie lovers. Serve it warm or at room temperature, topped with a scoop of ice cream or whipped cream for an extra indulgent dessert.
Equipment
- 1 9x13 inch baking pan
- multiple Mixing bowls
- 1 Electric mixer (or whisk)
- 1 Rubber spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Oven
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened (1 ½ sticks)
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips (semi-sweet or milk chocolate)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add in the vanilla extract and eggs, one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips using a rubber spatula.
- Pour the cookie dough batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Allow the cookie cake to cool in the pan for about 10 minutes before slicing and serving.
Notes
For added flavor, try mixing in chopped nuts or toffee bits along with the chocolate chips.
This cookie cake can be stored in an airtight container at room temperature for up to 3 days.
You can also freeze the cake for up to 2 months; just thaw it in the refrigerator before serving.