Gluten-Free Chocolate Chip Cookie Cake
Indulge in the ultimate dessert experience with this Gluten-Free Chocolate Chip Cookie Cake, a delightful fusion of chewy cookie goodness and celebratory cake charm. This easy-to-make treat features a tender crumb made with gluten-free all-purpose flour, rich brown sugar, and velvety butter, all brought to life with the sweet decadence of semi-sweet chocolate chips. Ready in under an hour, this show-stopping dessert is baked to golden perfection, striking the perfect balance between soft, gooey center and slightly crisp edges. Whether enjoyed on its own or topped with a scoop of creamy vanilla ice cream, this gluten-free masterpiece is ideal for special occasions, family gatherings, or any time you crave a sweet, indulgent escape. Perfect for gluten-free baking enthusiasts and cookie lovers alike!
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Recipe Information
Ingredients
- 2 cups Gluten-Free All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted Butter, softened
- 1 cup Brown Sugar, packed
- 0.25 cup Granulated Sugar
- 2 teaspoons Vanilla Extract
- 2 Large Eggs
- 1.5 cups Semi-Sweet Chocolate Chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and the eggs to the butter mixture, one at a time, beating well after each addition until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix as it can make the dough tough.
Fold in the semi-sweet chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
Transfer the dough into the prepared cake pan, spreading it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean.
Allow the cookie cake to cool in the pan on a wire rack for at least 10 minutes before carefully removing it from the pan.
Once cooled, slice and serve either plain or with your favorite ice cream for added indulgence.
Nutrition Facts
Calories |
4458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.9 g | 288% | |
| Saturated Fat | 137.1 g | 686% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 630.6 g | 229% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 381.9 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 285 mg | 22% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 460 mg | 10% | |
*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.
