Description
Delicious homemade Chocolate Chip Cookie Cake with a soft, chewy texture, loaded with semi-sweet chocolate chips and optionally topped with chocolate buttercream frosting. Perfect for celebrations or as a special treat.
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, at room temperature
- 1 large 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 frosting for topping
Instructions
- Preheat and Prepare Pan: 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.
- 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. 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 all-purpose flour, cornstarch, baking soda, and salt until evenly mixed.
- Make the Dough: Add the dry ingredients to the wet ingredients and beat on low speed until combined into a thick cookie dough. Stir in the semi-sweet chocolate chips for about 5 seconds to distribute evenly.
- Press Dough and Bake: Press the cookie dough evenly into the prepared pan. Bake for 26 minutes or until lightly golden brown on the surface. Check doneness by inserting a toothpick; if it comes out mostly clean with a few moist crumbs, the cookie cake is done. Optionally cover loosely with aluminum foil after 15 minutes to prevent over-browning.
- Cool and Decorate: Remove from oven and set pan on a cooling rack to cool completely. While warm, optionally press extra chocolate chips into the surface for decoration. Once cooled, loosen edges with a knife or spatula and transfer to a serving dish or serve directly from the pan.
- Add Frosting: If desired, prepare chocolate buttercream frosting and decorate the cooled cookie cake using a piping bag with a Wilton 1M tip or your preferred method.
- Serve and Store: Serve the cookie cake at room temperature. Store covered tightly at room temperature for up to 3 days.
Notes
- Use 1 whole egg plus 1 egg yolk for a soft, chewy cookie cake texture instead of cakey.
- Room temperature eggs incorporate better; if needed, warm eggs in a bowl of warm water for 5 minutes before use.
- Cornstarch helps soften and thicken the dough but can be omitted if unavailable.
- The chocolate buttercream frosting topping is optional; you can also decorate with whipped cream or serve with vanilla ice cream.
- Cover cookie cake loosely with foil after 15 minutes of baking to avoid excessive browning on edges.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
