Cookie Cake

A thick, chewy cookie cake with crispy golden edges and a gooey chocolate chip center. Made with simple pantry ingredients and baked in under 30 minutes, this crowd-pleasing dessert combines the best qualities of a cookie and a cake.

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Prep Time: 15

Cook Time: 13

Total Time: 28

Servings: servings

Calories: 380kcal

Author: Lila benett

Cost: 3

Equipment

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

Ingredients

1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
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 oven to 350°F. Line a 9-inch round cake pan or 8-inch square pan with parchment paper, leaving an overhang for easy removal.
Let the butter sit at room temperature for about 30 minutes until softened.
Sift the flour into a bowl. Add baking soda and sea salt, then whisk to combine.
Cream together the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
Add the eggs and vanilla extract. Stir 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. Reserve a few chocolate chips for the top if desired.
Spread the dough evenly into the prepared pan and decorate the top with reserved chocolate chips.
Bake on the center rack for about 13 minutes without opening the oven door.
Remove when the edges are golden brown and the center still jiggles slightly.
Cool in the pan for 15 minutes, then lift out using the parchment paper.
Allow to cool completely for about 45 minutes before slicing and serving.

Notes

Use room-temperature butter and eggs for the best texture. Avoid overmixing the dough and remove the cookie cake when the center still jiggles slightly. Optional walnuts add crunch, and the cookie cake can be frozen for up to 3 months.

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