Name: Chocolate Chip Cookie Cake
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.5 cup unsalted butter; 0.5 cup brown sugar; 0.25 cup granulated sugar; 1 eggs; 2 teaspoons vanilla extract; 1 cup all purpose flour; 0.5 tsp baking soda; 0.25 tsp kosher salt; 1 cup semi-sweet chocolate chips

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Chocolate Chip Cookie Cake

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Instructions

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Instructions

Preheat oven to 375 F.

Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy.

Add the egg and vanilla extract and mix for 1 minute.

Combine the flour, baking soda and salt in a bowl and slowly incorporate into the butter and egg mixture.

Mix until combined then pour in the chocolate chips and stir.

Press the dough into a greased heat shaped pie pan.

Bake for 20 minutes, or until golden brown.

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Tips & Tricks (5)

Brown Your Butter First 🧈
Melt the unsalted butter in a saucepan over medium heat until it turns golden and develops a nutty aroma, then let it cool slightly before mixing—this adds incredible depth and richness that elevates the entire cake.
Use Both Sugars for Texture 🍬
The combination of granulated sugar (which spreads) and brown sugar (which stays soft) creates the perfect chewy-crispy texture; don't substitute one for the other as each plays a crucial role.
Toast Your Chocolate Chips 🍫
Lightly toast the semi-sweet chocolate chips in a dry pan for 2-3 minutes before folding them in to intensify their chocolate flavor and prevent them from sinking to the bottom during baking.
Chill Your Dough Strategically ❄️
Refrigerate the mixed dough for at least 30 minutes before baking to prevent excessive spreading and ensure a thicker, more cookie-like cake with better structural integrity.
Don't Overbake—Underbake Slightly 🕐
Remove the cake from the oven when the edges are set but the center still jiggles slightly; carryover heat will finish cooking it perfectly while keeping the middle tender and fudgy.