Description
This easy chocolate chip cookie cake recipe creates a giant, shareable cookie with a soft, gooey center and crispy edges. Loaded with 2 cups of chocolate chips and perfect for any celebration, this crowd-pleasing dessert is simple to make and absolutely irresistible. Serve warm with ice cream for the ultimate treat!
Ingredients
Cookie Cake
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Optional Topping
- Additional chocolate chips or sprinkles (for decoration)
- Whipped cream or ice cream for serving
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter or cooking spray. For the easiest removal, line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set this aside—we’ll add it to the wet ingredients later. This ensures even distribution of the leavening and salt.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed for about 3-4 minutes. You want it creamy, light, and fluffy—this is where the magic starts! The mixture should look pale and almost doubled in volume.
Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until fully incorporated. The batter should look smooth and glossy at this point.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Here’s the key: don’t overmix! Stop as soon as you don’t see any more flour streaks. Overmixing develops gluten and makes the cookie cake tough instead of tender.
Using a rubber spatula, gently fold in those 2 cups of chocolate chips. Make sure they’re evenly distributed throughout the batter—every slice deserves chocolate!
Spread the cookie dough evenly in your prepared pan. Use the back of your spatula to smooth the top and push the dough all the way to the edges. This ensures even baking.
Bake for 25–30 minutes. The edges should be set and golden brown, while the center should look just cooked through but still slightly soft. A toothpick inserted near the center should come out with a few moist crumbs—not wet batter, but not completely clean either. This is how you get that perfect soft center!
Let the cookie cake cool in the pan for at least 15-20 minutes before attempting to remove it. If you’re using a springform pan, release the sides. Otherwise, run a knife around the edges and carefully invert onto a plate, then flip right-side up onto a serving platter.
Serve warm or at room temperature. For extra decadence, top each slice with whipped cream or a scoop of vanilla ice cream!
Notes
Don’t skip the parchment paper. Even in a greased pan, the parchment circle on the bottom makes removal foolproof. You can trace your pan on the parchment and cut it to fit perfectly.
Press extra chocolate chips on top. Before baking, I like to press a handful of extra chocolate chips into the top of the dough. They look beautiful and add even more chocolate appeal!
Watch the bake time carefully. Cookie cakes can go from perfectly soft to overdone in just 2-3 minutes. Start checking at 25 minutes, and remember—slightly underdone is better than overbaked.
Let it cool before cutting. I know it’s tempting to dig in right away, but letting it cool for at least 15-20 minutes helps it set up and makes slicing much cleaner.
Score before cooling completely. If you want really clean slices, score the cake into wedges while it’s still slightly warm, then let it cool completely before cutting through.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American