Nut-Free Chocolate Chip Cookie Cake
Indulge in the ultimate dessert delight with this Nut-Free Chocolate Chip Cookie Cake, a treat that's perfect for sharing and allergen-conscious baking. This recipe combines the soft, chewy texture of a cookie with the grandeur of a cake, all without a hint of nuts, making it ideal for anyone with nut allergies. It features classic pantry staples like all-purpose flour, butter, and semi-sweet chocolate chips, with rich brown sugar and a splash of vanilla extract for a depth of flavor that’s simply irresistible. With just 15 minutes of prep time and a quick bake, you'll have a golden, gooey, chocolate-studded masterpiece that's perfect for birthdays, celebrations, or a cozy dessert night. Serve it as-is or paired with a scoop of vanilla ice cream for an unforgettable treat that everyone can enjoy.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1.5 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C).
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is light and fluffy, about 3 minutes.
Add the vanilla extract, egg, and egg yolk to the butter-sugar mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Grease a 9-inch round cake pan with butter or non-stick spray. Lightly dust the pan with flour, tapping out the excess.
Spread the cookie dough evenly into the prepared cake pan, smoothing the top with a spatula or the back of a spoon.
Bake the cookie cake in the preheated oven for 20-25 minutes, or until the edges are lightly golden brown and the center is set but still soft.
Remove the cookie cake from the oven and let it cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.
Once cooled, slice and serve your nut-free chocolate chip cookie cake!
Nutrition Facts
Calories |
4418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.2 g | 230% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 699.2 g | 254% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 435.4 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 197 mg | 15% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 586 mg | 12% | |
*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.
