Soy-Free Chocolate Chip Cookie Cake
Indulge in the ultimate dessert experience with this Soy-Free Chocolate Chip Cookie Cake, a thick and chewy delight loaded with rich, gooey soy-free dark chocolate chips. Perfect for those with dietary restrictions or anyone seeking a new spin on a classic favorite, this cookie cake combines the comforting flavors of buttery dough and caramel-like brown sugar with the wholesome texture of a soft-baked treat. Ready in just 40 minutes, it’s incredibly easy to whip up, requiring no special equipment or advanced baking skills. Whether you serve it warm straight from the oven, paired with a scoop of vanilla ice cream, or at room temperature for a shareable occasion, this cookie cake promises to be the showstopper of any gathering. Soy-free never tasted so sweet!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 cup Light brown sugar, packed
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Soy-free dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the softened butter, granulated sugar, and light brown sugar. Beat with an electric mixer on medium speed until creamy and well combined, about 2 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract until fully incorporated.
In another bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed or by hand until just combined. Avoid overmixing to ensure a tender crumb.
Fold in the soy-free dark chocolate chips until evenly distributed throughout the dough.
Transfer the dough into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven and allow the cookie cake to cool in the pan on a wire rack for at least 30 minutes before slicing.
Serve warm or at room temperature. Enjoy your soy-free chocolate chip cookie cake as a delightful treat!
Nutrition Facts
Calories |
6937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.6 g | 448% | |
| Saturated Fat | 205.0 g | 1025% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2675 mg | 116% | |
| Total Carbohydrate | 930.2 g | 338% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 587.0 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 641 mg | 49% | |
| Iron | 52.3 mg | 291% | |
| Potassium | 2444 mg | 52% | |
*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.
