Name: Chocolate Chip Cookie Cake
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings
Cuisine: American

From the Cook

1/3

Warning0 allergens identified

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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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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Brown Your Butter for Depth 🧈
Melt your unsalted butter and let it brown until golden and nutty-smelling before mixing, adding rich caramelized flavor that elevates the entire cookie cake.
Use Both Sugars Strategically 🍬
The brown sugar creates chewiness while granulated sugar adds crispness—don't skip either one, and slightly pack the brown sugar when measuring for optimal texture.
Chill Your Dough Before Baking ❄️
Refrigerate the dough for at least 30 minutes to prevent excessive spreading and ensure the chocolate chips stay intact rather than melting into the batter.
Toast Your Chocolate Chips 🍫
Lightly toast the semi-sweet chocolate chips in a dry skillet for 2-3 minutes before adding to enhance their depth and prevent them from sinking to the bottom.
Finish with Fleur de Sel Salt 🧂
Sprinkle a pinch of premium fleur de sel or finishing salt on top immediately after baking to amplify the chocolate flavor and create a sophisticated sweet-salty contrast.