Description
This Chocolate Chip Cookie Cake is a delightful twist on classic cookies, featuring a soft and thick cookie baked in a cake pan. Perfectly golden with melty chocolate chips throughout, it can be enjoyed plain or decorated with a rich chocolate buttercream frosting for a festive touch.
Ingredients
Scale
Cookie Cake
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch (aka cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups (270g) semi-sweet chocolate chips
Optional Topping
- Chocolate buttercream for topping
Instructions
- Preheat the oven: Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or 9-inch round cake pan with nonstick spray and set aside.
- Cream butter and sugar: In a large bowl using a handheld mixer or stand mixer fitted with paddle attachment, beat the softened butter and brown sugar together on medium speed until creamy, about 3 minutes.
- Add eggs and vanilla: Beat in the egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Mix dry into wet: Add the dry ingredients into the wet ingredients and beat on low speed until just combined, forming a thick cookie dough.
- Add chocolate chips: Fold in the chocolate chips and mix briefly, about 5 seconds, until evenly distributed throughout the dough.
- Shape the cookie cake: Press the cookie dough evenly into the prepared pan, smoothing the top for an even surface.
- Bake: Bake the cookie cake for 26 minutes or until lightly golden brown on the surface. Check doneness with a toothpick; it should come out mostly clean with a few moist crumbs. Optionally, cover loosely with foil after 15 minutes to prevent heavy browning on edges.
- Cool and decorate: Remove from oven and place on a cooling rack to cool completely. While still warm, press a few extra chocolate chips on top for decoration if desired. Once cooled, loosen the sides and transfer to a serving dish, or serve directly from the pan.
- Optional frosting: Prepare chocolate buttercream frosting and decorate the cooled cookie cake using a piping bag and a Wilton 1M tip, or your preferred decorating method.
Notes
- Use 1 whole egg plus 1 egg yolk for the best texture; using two whole eggs results in cakier cookies.
- Bring eggs and butter to room temperature before mixing to ensure smooth incorporation.
- If you forget to set out eggs early, place them in warm water for 5 minutes to speed up warming.
- Cornstarch softens the cookie cake and helps thicken the dough; it’s fine to omit if unavailable.
- The chocolate buttercream frosting is optional; you can also top with whipped cream or vanilla ice cream.
- Covering the cookie cake loosely with foil after 15 minutes of baking helps prevent over-browning of edges.
- The cookie cake stays fresh covered tightly at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
