I recently tried a Chocolate Chip Cookie Cake that dazzled my taste buds. With unsalted butter, granulated sugar, light brown sugar, eggs, vanilla, and semisweet chocolate chips melding together, I found its texture and flavor truly remarkable. This treat is perfect for family gatherings and special occasions indeed a crowd pleaser.

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I’ve always loved experimenting in the kitchen, and this Easy Chocolate Chip Cookie Cake recipe quickly became one of my faves. When I first mixed 1 cup of unsalted butter with 1 cup granulated sugar and 1/2 cup light brown sugar, it immediately reminded me of all the fun times baking with my family.

I add in 2 eggs and 2 teaspoons vanilla extract for that rich flavor and creamy texture. Next, I stir in 2 1/4 cups all-purpose flour along with 1/2 teaspoon each of baking soda and salt.

Once everything comes together, I generously fold in 2 cups of semisweet chocolate chips giving the cake a delightful burst of chocolate in ever bite. This recipe is perfect for celebrating any occasion, and its simple steps make it ideal for a baking session with your kids.

Give it a try and see how a cookie cake can turn an ordinary day into something mouthwateringly special!

Why I Like this Recipe

I love this recipe because it’s super easy to whip up even when I’m short on time, and the ingredients are stuff I always have in my kitchen. I also really enjoy making it with my kids—they get so excited about mixing the dough and watching it transform into this awesome treat. Another reason is that the cookie cake’s mix of crispy edges and soft middle always leaves me wanting more, it’s like getting the best of both worlds in every bite. Lastly, I appreciate that I can rely on this recipe for casual get togethers or just a sweet family treat—it never disappoints and always brings a smile to everyone’s face.

Ingredients

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Ingredient Quantities

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup light brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups semisweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and grease a round cake pan.

2. In a large mixing bowl, cream together the 1 cup of unsalted butter, 1 cup of granulated sugar and 1/2 cup of light brown sugar until light and smooth.

3. Beat in 2 large eggs and 2 teaspoons of vanilla extract until the mixture is well combined.

4. In another bowl, whisk 2 1/4 cups of all-purpose flour with 1/2 teaspoon of baking soda and 1/2 teaspoon of salt.

5. Slowly mix the dry ingredients into the wet mixture, stirring until just incorporated; dont overmix it or the cake might turn tough.

6. Fold in the 2 cups of semisweet chocolate chips evenly throughout the dough.

7. Press the dough evenly into the prepared pan, smoothing out the top with a spatula.

8. Bake for about 20 to 25 minutes, or until the edges turn a nice golden color and a toothpick inserted in the center comes out mostly clean.

9. Allow the cookie cake to cool completely in the pan before cutting into wedges.

10. Dig in and enjoy your delicious, easy chocolate chip cookie cake with friends or family!

Equipment Needed

1. Oven – for preheating to 350°F
2. Round cake pan – to bake and later cool the cookie cake
3. Large mixing bowl – to cream together butter, sugars, eggs and vanilla
4. Electric mixer or whisk – to blend the butter and sugars until light and smooth
5. Measuring cups and spoons – to accurately measure ingredients like butter, sugars, flour, and spices
6. Secondary bowl – for whisking the all-purpose flour, baking soda, and salt together
7. Spatula – to fold ingredients and smooth the dough into the pan
8. Toothpick – to test the doneness of the cake when baking
9. Cooling rack (optional) – if you prefer to cool the cake outside the pan after baking

FAQ

Q: Can I use salted butter instead of unsalted?

A: You can but its best to stick to unsalted butter since salted might mess up the flavor balance in the cake.

Q: How long should I bake the cookie cake?

A: Bake it in a preheated oven at 350°F for around 20 to 25 minutes or until the edges start to turn golden. Keep an eye on it cause ovens can vary.

Q: Can I add nuts or other mix-ins?

A: Sure thing! Adding chopped walnuts or pecans can add a nice crunch, but it’s totally optional if you like it plain with just the chocolate chips.

Q: What size pan works best for this recipe?

A: A 9-inch round pan works great, but you can also use an 8-inch pan. Just keep in mind that a smaller pan might need a few extra minutes of baking time.

Q: How do I store leftovers?

A: Let the cookie cake cool completely then wrap it tightly in plastic wrap or foil. It should keep at room temp for a couple of days or in the fridge for longer freshness.

EASY CHOCOLATE CHIP COOKIE CAKE RECIPE Recipe Substitutions and Variations

Unsalted butter – you can use salted butter instead. Just reduce the extra salt by a bit to keep the flavour balanced.
Granulated sugar – try using coconut sugar if you want a slightly different taste and a bit more moisture.
Eggs – you can substitute each egg with 1 tablespoon of flaxseed mixed with 3 tablespoons of water for a vegan option, but let it sit a few minutes.
Vanilla extract – almond extract can work too, but keep in mind it gives a nuttier flavour than vanilla does.
Semisweet chocolate chips – dark chocolate chips can be used for a richer taste if thats more your thing.

Pro Tips

1. Make sure your butter is soft enough before mixing, cuz if it’s too cold the sugars and butter wont blend right which can affect the dough texture.
2. Be careful not to overmix the batter after adding the dry ingredients, a little extra stirring can make the cookie cake kinda tough.
3. When you press the dough into the pan, take your time to smooth it out evenly, that helps it bake uniformly without any raw spots.
4. Consider sprinkling a tiny bit of sea salt over the top once it comes out of the oven, it brings out the chocolate flavor in a super awesome way.