Chocolate Chip Cookie Cake
A delightful cake that captures the flavors of classic chocolate chip cookies, perfect for any celebration.
Equipment
- Oven
- Mixing Bowl
- 9-inch Pie Dish or Cake Pan
- Electric Mixer
Ingredients
- 3/4 cup unsalted butter (softened to room temperature)
- 1 cup packed light or dark brown sugar
- 1 large egg
- 1 large egg yolk (at room temperature)
- 2 tsp. pure vanilla extract
- 2 cups all-purpose flour (spooned & leveled)
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups semi-sweet chocolate chips
- Optional: chocolate buttercream for topping
Instructions
- Preheat your oven to 350°F (177°C) and spray a 9-inch pie dish or cake pan with nonstick spray.
- In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes.
- Add the egg, egg yolk, and vanilla extract, beating until well combined.
- In another bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
- Fold in the semi-sweet chocolate chips.
- Press the dough evenly into the prepared pan.
- Bake for 22 to 26 minutes, or until the edges are golden brown and a toothpick comes out with a few moist crumbs.
- Allow the cake to cool completely in the pan on a wire rack.
- If desired, top with chocolate buttercream or additional chocolate chips before serving.
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Notes
Store leftovers in an airtight container at room temperature for up to 3 days.