The Best Chocolate Chip Cookie Cake
Soft, chewy, and golden brown, this chocolate chip cookie cake is the perfect recipe for birthdays, celebrations, or just when you want a giant cookie.
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Ingredients
- 6 tablespoon unsalted butter softened to room temperature
- ¼ cup white sugar
- ¼ cup light brown sugar dark brown sugar can be substituted for deeper flavor
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 10-inch shallow cake pan or pie plate.
- In a large bowl, beat softened unsalted butter, white sugar, and light brown sugar with a handheld mixer or stand mixer fitted with the paddle attachment. Mix on medium speed for 2–3 minutes, until light and fluffy.
- Beat in the egg yolk and vanilla until smooth.
- In a separate bowl, whisk together all-purpose flour, ½ teaspoon salt, and baking soda.
- On low speed, slowly add the dry ingredients to the wet mixture. Mix until just combined. Stir in semisweet chocolate chips with a spatula. Do not overmix. Stop when the dough just comes together.
- Spread the dough evenly into the prepared cake pan. Use a spatula or your fingertips to press it flat, making sure the edges are even.
- Bake for 18–22 minutes, until edges are golden brown and the center looks just set but still soft. Bake time will vary slightly if using a deeper 9-inch cake pan or thinner pizza pan.
- Let the cookie cake cool in the pan. Once cooled, frost with homemade buttercream. Use a piping bag for a decorative border or add a flat happy birthday topper.
