This easy chocolate chip cookie cake is soft and chewy in the middle, crispy at the edges! You’ll love this delicious chocolate chip cookie cake recipe that is so easy to make. No mixer needed!
Today I share an easy chocolate chip cookie cake recipe that is soft and chewy. If you want to make soft and chewy chocolate chip cookies but don’t want to roll the dough into balls, you can make their cookie cake version. This cookie cake is perfect for any occasion.
I am using a 9.5-inch (24cm) springform pan and it makes almost a 0.78 (2cm) thick cookie cake. If you use a 9-inch pan(23 cm) it will be even thicker.
You may have all the ingredients you need in your pantry. If you are looking for a recipe to make with your kids, this is one of those recipes. You can do the melting of the butter part and your kid can make all the rest.
Ingredients for Cookie Cake
- All-purpose flour-gives structure
- Egg-gives structure and richness
- Butter-I use melted butter, it gives moisture to the dough which creates a chewy result.
- Sugar-I use light brown sugar, due to molasses, it makes this cookie cake chewy.
- Cornstarch-makes this cookie cake soft
- Vanilla-I use pure vanilla extract that gives a perfect flavor
- Baking soda-works as a leavener
- Chocolate chips-I use mini chips but you can use your preference.
If you want to garnish your cookie cake with chocolate ganache, you should make it before the cookie cake so it will be ready to use when the cookie cools. You can visit my how to make chocolate ganache post. I include the ganache recipe in the recipe card below.
How to Make Easy Chocolate Chip Cookie Cake
First, mix the flour, cornstarch and baking soda in a bowl and set aside.
Next, melt the butter halfway over medium heat and stir after you remove from the heat so it totally melts. By melting halfway, the butter cools easily.
After that, place the sugar in a large bowl and add the melted butter. Stir with a whisk until combined. Then add the egg and stir. Next mix in the vanilla.
Later add the flour mixture in 3 batches and stir. You can start to mix with a whisk but you need to use a spoon/spatula at the end as the dough will be thick.
Finally add the chocolate chips and mix with a spoon/spatula until evenly combined.
Put the dough into a cake pan, spread evenly and bake for 20-22 minutes or until the top sets and becomes golden brown. Check the oven after 20 minutes and if the top sets, make a toothpick doneness test. The toothpick should come out clean.
You can add additional chocolate chips on top while the cookie cake is still hot.
Even the toothpick will be clean when you leave the cookie cake from the oven, the middle should still continue to cook in the pan. So you should let it completely cool in the pan before removing it.
Then you should use a knife or small spatula to make sure the cake is not attached to the pan. This is extremely important if you are using a springform pan. If the cake attaches to the sides, it will break apart from the middle when you try to remove it.
You can slice the cookie cake and eat it plain as it is delicious on its own.
Or you can decorate it with ganache. You can use a round tip and give a chocolate chip shape. If you don’t have a tip, you can use a piping bag or ziplock bag and make a cut from the edge and start to pipe. Your cake has to cool totally before you decorate it.
How to Store Cookie Cake
How to Store Cookie CakeYou can keep the cookie cake without ganache frosting in an airtight container at room temperature for up to 3 days or in the fridge (with ganache) up to a week. As the ganache has cream in it, I don’t keep the cookie cake with frosting at room temperature.
Summary of the Tips from the Post:
- You can cool the butter by melting it halfway, then removing from heat and stirring until all the butter melts. This way the butter cools easily and doesn’t cook the egg
- You should keep the cookie cake in the pan after you remove it from the oven until it is totally cool, at least one hour. So the middle of the cookie cake will cook completely.
- You should make sure that the cake is not attached to the pan before removing it from the pan. You can use a knife or small spatula to loosen the cake from the sides. If you are using a springform pan and skip this step, the cake will break from the middle when you loosen the clasp on the side to open the pan.
Other Chocolate Chip Recipes You May Enjoy!
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I love hearing from you! If you try my Easy Chocolate Chip Cookie Cake or other recipes please leave a comment and give a star rating!
Easy Chocolate Chip Cookie Cake Recipe
Ingredients
- 280 g (2 cups) all-purpose flour (dip and sweep)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt, optional
- 150 g (⅔ cup) unsalted butter, melted
- 225 g (1 cup) light brown sugar
- 2 teaspoons pure vanilla extract
- 1 large egg
- 150 g (½ cup and ⅓ cup) chocolate chips
- some extra chocolate chips(almost 1 teaspoon) for decorating optional
Ganache (optional)
- 80 g (⅓ cup) heavy cream
- 100 g (3.5 oz) semi sweet chopped chocolate
Instructions
- Chocolate Ganache: If you will decorate your cookie cake with ganache, you should first make it so it will be ready to use when your cookie cake cools: Chop the chocolate into small pieces and put into a heat proof bowl. Heat the heavy cream until it scalds; small bubbles occur around the edge of the pan. Remove the heavy cream from the heat and pour over the chocolate. Let the cream soften the chocolate for 20-30 seconds without stirring. Then stir with a spoon until it is totally combined. Let it cool at room temperature and then keep in the fridge until ready to use. You can check the consistency while the cookie cake is cooling, if it is not firm enough, you can keep in the freezer for some time, it should be firm enough to pipe. If you keep the ganache in a large dish, it cools fast.
Chocolate Chip Cookie Cake
- Preheat the oven to 350°F(177C°). Line the bottom of a 9 inch (23cm) or 9.5 inch (24cm) cake pan with parchment paper and set aside.
- Mix flour, cornstarch, baking soda and salt if using in a 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. This way the butter cools easily.
- Place the sugar in a large bowl, add the melted butter and stir until combined.
- Add the egg and mix until combined. Mix in the vanilla extract.
- Add in the flour in three batches and mix until combined. It will be a thick dough. First you can use a whisk a stir but then you’ll need a spatula to easily combine.
- 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 it is golden brown and the top sets. When you insert a toothpick in the middle, it has to come out clean. Don't overbake so it won’t dry.
- After you take the cookie cake from the oven if you like you can add some extra chocolate chips while it is hot so they can easily stick to the cookie cake. Keep the cookie cake in the pan until it completely cools. Once cooled use a knife or small, thin spatula to make sure the cake is not attached to the pan otherwise once you loosen the clasp on the side to open the springform pan, the cookie cake may break from the middle.
- If you want to decorate your cookie cake with ganache as in the pictures, you can use a round tip and give a chocolate chip shape. Your cake has to cool totally before you decorate it. If you don’t have a tip, you can use a piping bag or ziplock bag and make a cut from the edge and start to pipe. Or you can decorate it as you like.
Notes
Nutrition
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