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Soft and Chewy Chocolate Chip Cookie Cake

A thick, round Chocolate chip cookie cake with a slice removed, revealing a molten, gooey chocolate center.
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Make a giant cookie recipe that tastes like home. This soft and chewy chocolate chip cookie cake is a simple, celebratory centerpiece, perfect as a birthday cake alternative for family gatherings.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 recipe of simple cookie cake frosting (optional)

Instructions

  1. Preheat your oven to 350°F. Lightly grease and flour a 12-inch round cake pan or a 10-inch springform pan. You can also line the bottom with parchment paper for easy removal.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This takes about 3 minutes with an electric mixer.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the chocolate chips using a spatula.
  7. Press the cookie dough evenly into the bottom of your prepared pan.
  8. Bake for 25 to 30 minutes, or until the edges are set and golden brown, but the center still looks slightly soft.
  9. Let the cookie cake cool completely in the pan on a wire rack before frosting or slicing. This cooling time is important for texture.
  10. If using, spread your favorite cookie cake frosting evenly over the cooled cake. Slice and serve this easy dessert recipe.

Notes

  • For an extra chewy texture, slightly underbake the cake by about 2 minutes. The residual heat will finish the cooking process as it cools.
  • You can use a mix of milk and dark chocolate chips for a deeper flavor profile.
  • If you do not have a 12-inch pan, you can divide the dough between two 8-inch round pans to make a smaller layer cake alternative.

Nutrition

Find it online: https://cookingbycarla.com/chocolate-chip-cookie-cake-recipe/