Homemade Chocolate Chip Cookie Cake
This homemade chocolate chip cookie cake is gooey in the center and crisp on the edges, making it the perfect dessert for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
Add-ins
- 1 1/2 cups chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.
- Spread the dough evenly in the prepared cake pan.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is slightly set.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve your cookie cake warm or at room temperature. Enjoy with a scoop of ice cream if desired.
- Store any leftover cookie cake in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Slightly underbake for a gooey center. Ingredient Substitutions: Use dark chocolate chips for a richer flavor. How to Serve: Great with ice cream. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Freeze dough to bake later.