Description
This Chocolate Chip Cookie Cake is a delightful twist on the classic cookie, baked in a round cake pan to create a soft, chewy, and shareable treat. Perfect for celebrations or any sweet craving, it combines buttery dough with rich chocolate chips for an irresistible dessert.
Ingredients
Scale
Cookie Cake Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan thoroughly to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, ensuring good incorporation of air for texture.
- Add Vanilla and Eggs: Mix in the vanilla extract and eggs until the ingredients are fully blended into a smooth mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring until a consistent dough forms without over-mixing.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough so they are evenly dispersed throughout without breaking them.
- Shape Dough in Pan: Press the cookie dough evenly into the prepared cake pan, smoothing the surface to create an even thickness for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes until the cookie cake achieves a golden brown color and is set in the center.
- Cool: Remove the cookie cake from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Slice the cookie cake into wedges and serve warm or at room temperature for the best flavor and texture.
Notes
- For a gooier center, slightly reduce baking time and keep an eye on the cake as ovens vary.
- You can substitute dark chocolate or white chocolate chips based on preference.
- Make sure to allow the cookie cake to cool completely for easier slicing and best texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
