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Soft and chewy chocolate chip cookie cake slices packed with dark chocolate chips.
Inga

The Best Chocolate Chip Cookie Cake

This Chocolate Chip Cookie Cake has lightly crisp edges, a thick and chewy center, and plenty of rich dark chocolate chips in every bite. The dough requires no chilling and is baked in one round pan, making this an easy and delicious dessert for birthdays, parties, or any special occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour (281 g)
  • 1 tsp baking soda (5 g)
  • 1 1/2 tsp cornstarch (4.5 g)
  • 1/2 tsp salt (3 g)
  • 3/4 cup unsalted butter, melted and cooled for 5 minutes (170 g)
  • 3/4 cup packed brown sugar (150 g)
  • 1/2 cup granulated sugar (100 g)
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 tsp vanilla extract (10 ml)
  • 1 1/4 cups dark chocolate chips (213 g)
  • Whipped cream, optional, for decorating
  • Colorful sprinkles, optional, for decorating

Equipment

  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Whisk
  • 1 Silicone spatula
  • 1 Measuring cups and spoons
  • 1 9.5-inch (24 cm) round baking pan
  • 1 Parchment paper
  • Piping bag with a star tip, optional

Method
 

  1. Preheat the oven: Preheat the oven to 350°F (175°C). Line the bottom of a 9.5-inch (24 cm) round baking pan with parchment paper.
  2. Melt the butter: Melt the butter and set it aside to cool for approximately 5 minutes. It should still be liquid but not hot.
  3. Combine the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt until evenly combined.
  4. Mix the butter and sugars: In a large bowl, combine the cooled melted butter, brown sugar, and granulated sugar. Whisk until smooth, breaking up any lumps of brown sugar.
  5. Add the egg and vanilla: Add the whole egg, egg yolk, and vanilla extract. Whisk until the mixture is smooth, glossy, and completely combined.
  6. Make the cookie dough: Add the dry ingredients to the wet ingredients. Mix gently with a silicone spatula just until a thick cookie dough forms and no dry streaks of flour remain. Do not overmix.
  7. Add the chocolate chips: Fold the dark chocolate chips evenly into the cookie dough.
  8. Fill the pan: Transfer the dough to the prepared baking pan. Gently press and spread it into an even layer, making sure it reaches the edges of the pan.
  9. Bake: Bake the Chocolate Chip Cookie Cake for approximately 30 minutes, until the edges are lightly golden and the center looks set. A toothpick inserted into an area without a chocolate chip should come out clean or with a few soft crumbs.
  10. Cool: Remove the cookie cake from the oven and allow it to cool completely in the pan. Once cooled, carefully remove it and transfer it to a serving plate.
  11. Decorate and serve: Decorate the cooled Chocolate Chip Cookie Cake with piped whipped cream and colorful sprinkles, if desired. Cut it into 8 generous slices and serve.

Notes

  • Measure the flour correctly: Spoon the flour into the measuring cup and level it with a knife. Adding too much flour can make the cookie cake dry.
  • Cool the melted butter: Hot butter can affect the texture of the dough, so let it cool for approximately 5 minutes before mixing.
  • Do not overmix: Mix the dough only until the flour disappears to keep the center soft and chewy.
  • Avoid overbaking: The center should look set but still feel soft when the cookie cake comes out of the oven. It will continue to firm up as it cools.
  • Using a different pan: A larger pan will produce a thinner cookie cake and may require less baking time. A smaller pan will create a thicker cake that may need a few additional minutes.
  • Chocolate options: Dark chocolate chips can be replaced with semisweet, milk, or white chocolate chips.
  • Decoration: Make sure the cookie cake is completely cool before adding whipped cream, buttercream, or another frosting.
  • Storage: Store the undecorated cookie cake in an airtight container at room temperature for up to 3 days. Refrigerate it if decorated with whipped cream.
  • Freezing: Freeze the undecorated cookie cake, whole or sliced, for up to 3 months. Wrap it tightly before placing it in a freezer-safe container.