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chocolate chip cookie cake

chocolate chip cookie cake

This Chocolate Chip Cookie Cake is a delightful and indulgent dessert that combines the chewy goodness of chocolate chip cookies with the soft, fluffy texture of cake. Perfect for celebrations or just a sweet treat, this cake is easy to make and sure to please both kids and adults alike.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 9x13 inch baking pan
  • 1 mixing bowls
  • 1 electric mixer (or whisk)
  • 1 rubber spatula
  • 1 measuring cups
  • 1 measuring spoons
  • 1 cooling rack

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened 2 sticks
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix.
  • Fold in the semi-sweet chocolate chips using a rubber spatula until evenly distributed throughout the batter.
  • Spread the batter evenly into the prepared baking pan.
  • Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then transfer the cake to a cooling rack to cool completely.

Notes

For a fun twist, add chopped nuts, like walnuts or pecans, to the batter.
Decorate the cooled cake with chocolate frosting or serve it with whipped cream and fresh berries for an extra special touch.
Store leftovers in an airtight container at room temperature for up to 3 days. For longer shelf life, consider freezing individual slices.