Description
A delectable chocolate chip cookie cake that combines the soft chewiness of a cookie with the festive presentation of a cake. Perfect for celebrations or a sweet treat, this recipe features a tender, buttery crumb studded with semi-sweet chocolate chips, optionally topped with a rich chocolate buttercream.
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 and Prepare Pan: Preheat the oven to 350°F (177°C). Spray a 9-inch pie dish or 9-inch round cake pan with nonstick spray and set aside.
- Mix 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 whole egg, egg yolk, and vanilla extract on medium-high speed until fully combined, scraping down the sides and bottom of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet ingredients and beat on low speed until just combined. The cookie dough will be thick.
- Add Chocolate Chips: Stir in the semi-sweet chocolate chips, mixing for about 5 seconds to evenly disperse.
- Shape the Dough: Press the cookie dough evenly into the prepared pan.
- Bake: Bake for 26 minutes or until the cookie cake is lightly golden brown all over the surface. Use a toothpick to test doneness; it should come out mostly clean with just a few moist crumbs. Optionally, cover loosely with aluminum foil after 15 minutes to prevent over-browning.
- Cool and Optional Decoration: Remove the pan from the oven and place it on a cooling rack. While still warm, optionally press a few extra chocolate chips onto the surface for decoration. Let cool completely.
- Serve or Frost: Once cooled, loosen the edges using a sharp knife or metal spatula, transfer to a serving dish or serve directly from the pan. If desired, make and spread chocolate buttercream frosting on top using a piping bag with a Wilton 1M tip.
- Storage: Store the cookie cake covered tightly at room temperature for up to 3 days.
Notes
- Use 1 whole egg plus 1 egg yolk to ensure the perfect chewy texture—using two whole eggs will yield a cakier result.
- Room temperature eggs blend more evenly into the dough. If eggs are cold, place them in warm water for 5 minutes before use.
- Cornstarch helps create a softer cookie cake but can be omitted if unavailable without substitution.
- Chocolate buttercream is optional; alternatives like whipped cream or vanilla ice cream also work for topping.
- Covering the cookie cake loosely with foil after 15 minutes of baking helps prevent excessive browning around the edges.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
