Chocolatey Cookie Cake
Indulge in the ultimate dessert experience with this irresistible Chocolatey Cookie Cake! Combining the best of a soft, gooey chocolate chip cookie and a classic cake, this quick and easy recipe comes together in just 15 minutes of prep time and bakes to golden perfection in under 20 minutes. Made with melted butter for a rich, caramel-like depth and loaded with semi-sweet chocolate chips and optional chocolate chunks for bursts of gooey decadence, this dessert is truly a chocoholic’s dream. Perfectly crisp on the edges and delightfully tender in the center, it’s ideal for serving warm straight from the pan or dressed up with scoops of vanilla ice cream and a drizzle of rich chocolate sauce. Whether for a casual family treat or a special celebration, this crowd-pleasing cookie cake is sure to become a favorite!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Light brown sugar
- 100 grams Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 250 grams Chocolate chips (semi-sweet)
- 100 grams Chocolate chunks (optional for extra gooeyness)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line it with parchment paper for easy removal.
In a medium-sized saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until smooth and well combined.
Add the eggs one at a time to the sugar-butter mixture, whisking thoroughly after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, being careful not to over-mix.
Fold in the semi-sweet chocolate chips and chocolate chunks (if using), ensuring they're evenly distributed throughout the dough.
Transfer the cookie dough to the prepared cake pan, pressing it into an even layer.
Bake in the preheated oven for 18-22 minutes, or until the edges are golden and the center is set but still slightly soft. Avoid over-baking for the best gooey texture.
Remove the cookie cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a cooling rack to cool completely or serve warm for a gooier texture.
Slice into wedges and serve as-is, or top with ice cream, whipped cream, or a drizzle of chocolate sauce for extra decadence.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 60.8 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
