Chocolate Cookie Cake
A giant, gooey cookie baked in a round pan that tastes like a traditional chocolate chip cookie, perfect for parties or comforting desserts.
Ingredients
Main Ingredients
- 170 g unsalted butter, softened
- 150 g brown sugar
- 50 g granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 190 g all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 200 g chocolate chips or chunks
Optional Toppings
- Chocolate ganache For drizzling
- Buttercream frosting For decorating
- Extra chocolate chips, mini cookies, or sprinkles For garnish
Instructions
Preparation
- Preheat oven to 175°C (350°F). Grease a 23 cm (9-inch) round cake pan or line it with parchment paper.
- In a bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Add the egg and vanilla, and mix until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture.
- Fold in the chocolate chips or chunks.
- Spread the dough evenly into your prepared cake pan (press it down gently).
Baking
- Bake for 20–25 minutes, or until golden on top and slightly soft in the center.
- Cool in the pan for 15–20 minutes before removing.
- Optional: Decorate by piping frosting around the edges, drizzling melted chocolate on top, or adding extra mini cookies or sprinkles.
- Slice and serve warm with milk or ice cream.
Notes
Store at room temperature in an airtight container for up to 2 days, in the fridge for up to 5 days covered, or freeze for up to 2 months.