Description
Delightful chocolate chip cookie cake elevates classic dessert expectations with its irresistible blend of crispy edges and gooey center. Sweet layers deliver pure comfort that spark instant smiles and invite pure indulgence.
Ingredients
Scale
Chocolate Base Ingredients:
- 1 cup (225 grams) unsalted butter, softened
- 1 cup (220 grams) light brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Dry Ingredients:
- 2 1/2 cups (313 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-In Ingredients:
- 1 1/2 cups (255 grams) chocolate chips
- 1/2 cup (85 grams) chocolate chunks (optional)
- 1/2 cup (75 grams) sprinkles (optional, for decorating)
- Frosting of choice (optional, for piping on top)
Instructions
- Warm the oven to 350°F, ensuring even heat distribution for optimal baking.
- Prepare a 9-inch round pan by coating with butter or lining with parchment paper to prevent sticking.
- In a spacious mixing vessel, thoroughly blend butter with brown and white sugars until the mixture achieves a light, airy consistency.
- Incorporate eggs individually, thoroughly mixing after each addition to create a smooth, homogeneous batter.
- Infuse the mixture with vanilla extract, stirring gently to distribute the aromatic flavor.
- Create a separate mixture by whisking together flour, baking soda, and salt until perfectly combined.
- Merge the dry ingredients into the wet mixture, carefully folding until just incorporated to maintain a tender texture.
- Gently fold chocolate chips and chunks throughout the dough, ensuring even distribution of sweet morsels.
- Transfer the dough to the prepared pan, smoothing the surface to create an even layer for consistent baking.
- Place in the preheated oven and bake for 22-26 minutes, watching for golden-brown edges and a slightly soft center.
- Remove from oven and allow to cool completely within the pan, giving the cookie cake time to set and firm up.
- Embellish the cooled cake by piping decorative frosting around the edges and sprinkling festive decorations if desired.
- Slice into wedges and serve, enjoying the perfect balance of cookie and cake textures.
Notes
- Soften butter at room temperature for easier mixing and smoother texture in the cookie cake.
- Use room temperature eggs to ensure even incorporation and prevent clumping of ingredients.
- Avoid overmixing the dough after adding flour to keep the cookie cake tender and prevent toughness.
- Customize the recipe by substituting chocolate chips with nuts, dried fruit, or alternative chocolate varieties for unique flavor profiles.
- For gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Cool the cookie cake completely before decorating to prevent frosting from melting and ensure clean, crisp decorations.
- Store leftover cake in an airtight container at room temperature for up to 3-4 days to maintain freshness and soft texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg