This yummy chocolate chip cookie cake is chewy in the middle, crispy at the edges! You’ll love this easy chocolate chip cookie cake recipe. No mixer needed!
Today I want to share my chocolate chip cookie cake experience with you. In this recipe, I used only white sugar instead of white and brown sugar mixture and tried to see if I could still have a chewy cookie cake. My conclusion is if you don’t have brown sugar or molasses, you can still end up with a chewy and soft chocolate chip cookie cake with white sugar. You can use brown sugar as well(in the recipe I also include the brown sugar and white sugar amount) as it gives a nice flavor and moisture but it is not mandatory. This chocolate chip cookie cake is thick, soft, chewy, crispy and delicious.
I made my Flourless Hazelnut Cocoa Cookies last week. As I only used egg white in that recipe, an egg yolk left. I decided to make a chocolate chip cookie cake with that egg yolk as I know egg yolk helps chewiness and softness. Cornstarch is another ingredient that helps softness and chewiness but since I already have an experience with cornstarch in my Chewy & Soft Chocolate Chip Cookies, this time I wanted to omit cornstarch and see what would happen.
I decided to make a chocolate chip cookie cake with an extra egg yolk and melted butter just like the very well known All Recipes’ and Cooks Illustrated’s chocolate chip cookie recipes. Those recipes use brown sugar as well. As brown sugar is made of molasses, it absorbs moisture from the air, keeps the moisture even after baking and it is mostly used in chocolate chip cookie recipes.
Instead of using brown sugar, I wanted to use white sugar to see if melted butter and extra yolk would be enough to give the chewiness. I even decreased the sugar amount a little bit in this recipe which all worked well. I guess I had a lot of expectations from melted butter and extra egg yolk 🙂
As I said before, you can use brown sugar in this recipe as well. In this post, I just want to show white sugar works well too. I baked my chocolate chip cookie cake with white sugar for maximum 20 minutes. After 16-17 minutes, I checked the oven. When the edges became darker and the top set, I took my cookie cake from the oven. Baking time is very important. You shouldn’t overbake.
The differences between this recipe and my Chewy & Soft Chocolate Chip Cookies are:
In this recipe, I
- omit the cornstarch,
- use melted butter and extra egg yolk,
- slightly decrease the sugar amount.
Little information about melted butter and egg yolk:
The Story Behind The Melted Butter
It gives moisture to the dough which ends up with a chewy cookie.
Butter consists of milk protein, water, and fat. When we melt the butter, they separate. As the gluten(flour’s protein) meets the butter’s water, gluten development occurs. This gluten development helps in creating chewy cookies.
Does Extra Egg Yolk Really Affect The Chewiness?
It’s a magic! You just can’t imagine what a big difference it makes. It gives the softness to this cookie cake. When I see that extra egg yolk gives moisture, I decided to use it for sure. You should use the extra egg yolk and see the difference! With extra egg white, you can make my delicious and easy Flourless Hazelnut Cocoa Cookies.
Now let’s see the steps;
First, I mix the flour and baking soda in a bowl and set aside. Next, I put the sugar in a big bowl and set aside.
I nearly melt the butter. Then I stir it till it is completely melted. This makes my butter cool down easily. So when I add the eggs, butter won’t cook them.
Then I mix the melted butter and sugar. Later I add in the egg and egg yolk and mix until just combined. I add the vanilla and stir.
After that , I add the flour in three batches and mix until combined.
Then, I add in the chocolate chips and mix until evenly combined. Finally, I put the dough into my cake pan and spread evenly. I bake for 20 minutes until the top sets and become lightly golden at the edges. I check the oven after 16 minutes and when I think it is baked, I use a toothpick to be sure .
After I take the cookie cake from the oven, I put some extra chocolate chips onto the cookie cake while it is still hot. I use my small spatula to make sure that the cake is not attached to the cake pan. I open the pan gently and put the cookie cake onto a serving plate.
You can slice the cookie cake and eat it plain or you can eat with ice cream when it is still warm. If you want, you can decorate the top of the cake. I decorate my chocolate chip cookie cake with ganache. I use my round tip and give a chocolate chip shape. Your cake has to be totally cool before you decorate it.
This delicious chocolate chip cookie cake is chewy in the center, crispy at the edges! You’ll love this easy chocolate chip cookie cake recipe. No mixer needed!
- 280 g (2 cups) all-purpose flour (dip and sweep)*
- 170 g (3/4 cup) unsalted butter, at room temperature, cut into cubes
- 225 g (3/4 cup and 1/3 cup) granulated sugar*
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1 large egg and 1 egg yolk
- ½ teaspoon salt, optional
- 150 g (1/2 cup and 1/3 cup) chocolate chips
- some extra chocolate chips for decorating
- 80 g (1/3 cup) heavy cream
- 80 g (2,8 ounces) semi sweet chopped chocolate
Preheat the oven to 350°F(177C°). Line the bottom of a 9 inch (23cm) cake pan with parchment paper and set aside.
Mix flour and baking soda in a bowl and set aside. Put sugar in a big bowl and set aside.
In a small saucepan melt the butter over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted.
Mix the melted butter and sugar. Then add in the egg and egg yolk and mix until just combined. Add the vanilla and stir.
Add in the flour in three batches and mix until combined. Use a spatula to scrape down the sides of the bowl if needed.
Add in the chocolate chips and mix until evenly combined. Place the dough into the cake pan and spread evenly. Bake for 20 minutes or until the edges are lightly golden brown and the top sets. When you insert a toothpick in the middle, it has to come out clean. Don't overbake.
After you take the cookie cake from the oven, add some extra chocolate chips. Keep the cookie cake for 5 minutes in the cake pan. Then use a knife or small spatula to make sure the cake is not attached to the pan. Gently open the pan.
If you want to decorate your cookie cake, you can prepare ganache. Put the heavy cream into a small pan over med-low heat. When it scalds- small bubbles come from the sides, but not boil-take from the heat and pour on to the chopped chocolate. Gently mix the mixture. When the cookie cake and ganache are cool, you can make your decoration.
**If you want to use brown sugar as well, use 150g (2/3) brown sugar and 70g (1/3 cup) white sugar.
The calorie information above is an estimate that is provided by an online nutrition calculator.