Chocolate Chip Cookie Cake Recipe
Make Chocolate Chip Cookie Cake Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Cake Batter
Finishing & Optional
Method
Cookie Cake Batter
- 1
Prep and preheat
Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9- or 10-inch round cake pan (preferably 9-inch for a taller cake) with 1 tablespoon butter or nonstick spray and line the bottom with a circle of parchment paper for easy removal.
- 2
Cream butter and sugars
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar on medium speed until light, pale and fluffy, about 2 to 3 minutes. Scrape down the bowl as needed.
- 3
Add eggs and vanilla
Add the 2 large eggs, one at a time, beating until each is incorporated. Mix in 2 teaspoons pure vanilla extract until smooth. The mixture may look slightly curdled — that's fine.
- 4
Combine dry ingredients
In a separate medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt until evenly combined.
- 5
Mix dry into wet
With the mixer on low, add the dry ingredients to the butter mixture in two additions, mixing just until combined after each addition. Do not overmix; stop when you no longer see streaks of flour.
- 6
Fold in chocolate chips
Using a rubber spatula, fold 1 3/4 cups semisweet chocolate chips into the dough until distributed evenly. Reserve about 1/4 cup of chips if you want to press some on top for a decorative finish.
- 7
Transfer to pan
Spoon the cookie dough into the prepared pan and use an offset spatula or the back of a spoon to smooth the top into an even layer, pressing gently so there are no large air pockets. If reserved, press the extra chocolate chips into the top now. Sprinkle 1 teaspoon granulated sugar across the top if using for a slight crunch.
Bake, cool and serve
- 8
Bake
Bake in the preheated 350°F (175°C) oven for 22 to 28 minutes for a 9-inch pan (less time for a 10-inch). The cookie cake should be golden at the edges and slightly soft but set in the center. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
- 9
- 10
Unmold and finish cooling
Run a thin knife around the edge if needed, then invert the pan onto the wire rack and remove the parchment. Flip right side up onto a serving plate. Sprinkle the top with a pinch (about 1/4 teaspoon) of sea salt flakes if desired. Allow to cool an additional 30 to 45 minutes so the center sets fully before slicing.
- 11
Slice and serve
Slice into wedges like a cake. Serve at room temperature. Store any leftovers covered at room temperature for up to 2 days or refrigerated up to 5 days; warm slightly before serving if chilled.