Chocolatey Cookie Cake
Indulge in the ultimate dessert experience with this irresistible Chocolatey Cookie Cake! Combining the best of a soft, gooey chocolate chip cookie and a classic cake, this quick and easy recipe comes together in just 15 minutes of prep time and bakes to golden perfection in under 20 minutes. Made with melted butter for a rich, caramel-like depth and loaded with semi-sweet chocolate chips and optional chocolate chunks for bursts of gooey decadence, this dessert is truly a chocoholic’s dream. Perfectly crisp on the edges and delightfully tender in the center, it’s ideal for serving warm straight from the pan or dressed up with scoops of vanilla ice cream and a drizzle of rich chocolate sauce. Whether for a casual family treat or a special celebration, this crowd-pleasing cookie cake is sure to become a favorite!
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Ingredients
- 170 grams Unsalted butter
- 200 grams Light brown sugar
- 100 grams Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 250 grams Chocolate chips (semi-sweet)
- 100 grams Chocolate chunks (optional for extra gooeyness)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line it with parchment paper for easy removal.
Step 2
In a medium-sized saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.
Step 3
In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until smooth and well combined.
Step 4
Add the eggs one at a time to the sugar-butter mixture, whisking thoroughly after each addition. Stir in the vanilla extract.
Step 5
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
Step 6
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, being careful not to over-mix.
Step 7
Fold in the semi-sweet chocolate chips and chocolate chunks (if using), ensuring they're evenly distributed throughout the dough.
Step 8
Transfer the cookie dough to the prepared cake pan, pressing it into an even layer.
Step 9
Bake in the preheated oven for 18-22 minutes, or until the edges are golden and the center is set but still slightly soft. Avoid over-baking for the best gooey texture.
Step 10
Remove the cookie cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a cooling rack to cool completely or serve warm for a gooier texture.
Step 11
Slice into wedges and serve as-is, or top with ice cream, whipped cream, or a drizzle of chocolate sauce for extra decadence.
Nutrition Facts
| Serving size | (1186.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5147.5 |
| Total Fat 254.3g | 0% |
| Saturated Fat 146.8g | 0% |
| Cholesterol 748.4mg | 0% |
| Sodium 2693.4mg | 0% |
| Total Carbohydrate 692.6g | 0% |
| Dietary Fiber 30.1g | 0% |
| Total Sugars 455.3g | |
| Protein 62.9g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 486.0mg | 0% |
| Iron 25.5mg | 0% |
| Potassium 1710.4mg | 0% |
Source of Calories