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Chocolate Chip Cookie Cake

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Name: Ultimate Chocolate Chip Cookie Cake
Total Time: 1 hour 10 minutes (30 minutes active, 40 minutes baking & cooling)
Difficulty Level: Easy
Yield: One 9-inch cake (12 servings)

Introduction

This Chocolate Chip Cookie Cake transforms your favorite classic cookie into a celebratory centerpiece. With a crisp edge, chewy center, and generous pockets of melty chocolate, this dessert is perfect for birthdays, special occasions, or anytime a giant, shareable cookie is called for. The recipe balances sweetness with a hint of sea salt for a sophisticated finish that both kids and adults will adore.

Ingredients

For the Cookie Cake:

  • 2 ¼ cups (281g) all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon fine sea salt

  • 1 cup (2 sticks / 227g) unsalted butter, softened to room temperature

  • ¾ cup (150g) granulated sugar

  • ¾ cup (165g) packed light brown sugar

  • 2 large eggs, at room temperature

  • 2 teaspoons pure vanilla extract

  • 2 cups (340g) semi-sweet chocolate chips or chunks

For Decoration (Optional):

  • Vanilla or chocolate buttercream frosting

  • Additional chocolate chips

  • Flaky sea salt (such as Maldon)

Equipment

  • 9-inch springform pan or cake pan

  • Parchment paper

  • Electric hand mixer or stand mixer

  • Large mixing bowls

  • Whisk

  • Rubber spatula

  • Cooling rack

Instructions

1. Preparation (Time: 15 minutes | Intensity: Low)

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or cake pan thoroughly. Line the bottom with a circle of parchment paper and grease the paper as well. This ensures easy release. In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.

2. Creaming Butter & Sugars (Time: 5 minutes | Intensity: Medium)

In a large bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and pale in color, about 3-4 minutes. Scrape down the sides of the bowl as needed.

3. Incorporating Wet Ingredients (Time: 2 minutes | Intensity: Low)

Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.

4. Combining Dry & Wet (Time: 3 minutes | Intensity: Low-Medium)

With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until no dry flour remains; be careful not to overmix. Using a rubber spatula, fold in the chocolate chips until evenly distributed.

5. Panning & Baking (Time: 25 minutes | Intensity: Low)

Transfer the thick cookie dough to your prepared pan. Use the spatula or lightly greased hands to press the dough into an even layer, pushing it slightly up the edges to form a lip. Bake in the preheated oven for 22-28 minutes.

The key to perfection: The cake is done when the edges are deep golden brown and set, and the center looks just set but still slightly soft. It will continue to firm up as it cools. For a crispier cake, bake closer to 28 minutes; for a gooier, chewier center, aim for 22-25 minutes.

6. Cooling & Decorating (Time: 40 minutes | Intensity: Low)

Remove the pan from the oven and place it on a wire cooling rack. If using, immediately sprinkle the top with a few extra chocolate chips and a pinch of flaky sea salt. Let the cookie cake cool completely in the pan for at least 40 minutes. If using a springform pan, you can gently release the sides after 30 minutes to aid cooling. Once completely cool, decorate as desired with piped buttercream, more chocolate chips, or a simple dusting of powdered sugar.

Chef’s Tips & Variations

  • Room Temperature is Key: Using room-temperature eggs and butter is non-negotiable for proper emulsion and a perfect texture.

  • Pan Choice: A springform pan is ideal for easy removal, but a regular cake pan works—just be sure to line it well with parchment paper slings.

  • Mix-Ins: Swap 1 cup of chocolate chips for M&M’s, chopped nuts, or toffee bits for a fun twist.

  • Storage: Store covered at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature.

Nutrition Information (Per serving, 1/12th of cake, without frosting)

  • Calories: ~520 kcal

  • Total Fat: 28g (Saturated Fat: 17g)

  • Cholesterol: 75mg

  • Sodium: 280mg

  • Total Carbohydrates: 66g

  • Dietary Fiber: 3g

  • Sugars: 45g

  • Protein: 6g

Note: Nutritional information is an estimate calculated using a standard recipe analyzer. Values may vary based on specific brands of ingredients used and portion size.

This Ultimate Chocolate Chip Cookie Cake is more than just a dessert; it’s a slice of joy. Its timeless appeal lies in the contrast of textures and the rich, buttery flavor punctuated by pools of chocolate. Whether you’re marking a milestone or simply making a Tuesday special, this giant cookie promises to deliver smiles and satisfied sighs with every gooey, delicious bite.

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