Cookie Cake

This thick and chewy cookie cake combines the buttery richness of a classic chocolate chip cookie with the soft texture of a cake. With crispy caramelized edges and a gooey chocolate-filled center, this easy one-bowl dessert is perfect for celebrations, gatherings, or everyday baking.

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Course: Dessert

Cuisine: American

Keyword: chewy dessert, chocolate chip cookie cake, cookie cake, easy cookie cake

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: slices

Calories: 380kcal

Author: Lila benett

Cost: 10

Equipment

9-inch cake pan
parchment paper
mixing bowls
wooden spoon or spatula
whisk
cooling rack

Ingredients

1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour, sifted
1 tsp baking soda
1/2 tsp sea salt
2 cups semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

Instructions

Preheat the oven to 350°F and line a 9-inch round cake pan or 8-inch square pan with parchment paper.
Allow the butter to soften at room temperature for about 30 minutes before mixing.
Whisk together the flour, baking soda, and sea salt in a medium bowl.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs and vanilla extract, stirring until fully incorporated.
Gradually fold the flour mixture into the wet ingredients until no dry streaks remain.
Fold in the chocolate chips and optional walnuts until evenly distributed.
Transfer the dough to the prepared pan and spread evenly with a spatula.
Bake for 12 to 15 minutes until the edges are golden brown and the center still jiggles slightly.
Let the cookie cake cool in the pan for 15 minutes before lifting it onto a cooling rack.
Allow the cookie cake to cool completely before slicing and serving.

Notes

For the best chewy texture, remove the cookie cake from the oven when the center still jiggles slightly. Avoid overmixing the dough to keep the crumb soft and tender. Store tightly covered at room temperature for up to 3 days or freeze individual slices for up to 3 months.

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