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Chewy Chocolate Chip Cookie Cake Recipe

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Cookie Cake
Servings: 9 inch(23 cm) cookie cake
Calories: 4710kcal
Author: Meymi

Ingredients

  • 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

Ganache (optional)

  • 80 g (1/3 cup) heavy cream
  • 80 g (2,8 ounces) semi sweet chopped chocolate

Instructions

  • 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.

Notes

*You can click here for dip and sweep method if you use cup measurements.
**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.

Nutrition

Calories: 4710kcal