Chocolate Chip Cookie Cake
User Reviews
5
Chocolate Chip Cookie Cake
Description
This cookie cake begins by combining melted butter with brown and granulated sugars, then whisking in egg and vanilla before stirring in all-purpose flour, baking soda, and salt. The dough incorporates semi-sweet chocolate chips for bursts of chocolate throughout.
The batter is spread evenly in a greased springform pan and baked at 375°F until the edges are golden and set while the center remains soft, typically 15-25 minutes. After cooling in the pan, the sides are loosened and removed to reveal a large cookie cake that’s easy to slice.
This recipe allows flexibility in ingredients; salted or unsalted butter, light or dark brown sugar, and various types of chocolate chips can be used depending on preference. If unavailable, a standard 9-inch cake pan and careful removal after baking can substitute for the springform pan.
Ingredients
- 1/2 cup butter melted
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup semisweet chocolate chips
Instructions
- Preheat oven to 375F. Grease a 9-inch springform pan4 with nonstick baking spray. Set aside.
- In a large bowl, whisk melted butter and sugars together until well-combined.
- Whisk in egg and vanilla into the butter mixture until well-combined.
- Add flour, baking soda, and salt to the wet ingredients.
- Stir in just until combined.
- Stir in chocolate chips.
- Pour the chocolate chip cookie dough into prepared pan and spread until even.
- Bake for 15-25 minutes. The edges should be set and golden brown.
- Let the cake cool in pan for 20-30 minutes.
- Run a thin knife around the edges to loosen and then remove the side of the pan.
- Cut into wedges to serve.
Notes
- Use salted or unsalted butter based on preference.
- Light or dark brown sugar can be used to slightly alter flavor depth.
- You may substitute milk, bittersweet, or white chocolate chips for semi-sweet ones.
- If you don't have a springform pan, use a 9-inch round pan and invert the cake after baking.
- Nutrition values provided are estimates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 223kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 35mg | 12% |
| Sodium | 154mg | 6% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 279IU | 6% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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