This is my best recipe for a gooey, delightfully crunchy, chocolate chip cookie cake. Soft in the middle but crisp on the outside, this chocolate cookie cake is sure to delight.
I don’t know about you but I love chocolate chip cookies. My partner is a big fan of a good chocolate chip cookie also, so this year I thought I’d try making him a chocolate chip cookie cake for his birthday.
This chocolate chip cookie cake was a big hit. We served ours up warm out of the oven with a big scoop of vanilla ice cream. Delicious!
The secret to a soft, chewier chocolate chip cookie is brown sugar.
It keeps the dough from having a crunchy, crumbly texture, which happens when you use white sugar in your cookie dough. It also creates a lovely rich depth of flavour.
If you made my pumpkin chocolate chip cookies this fall, you already know how good this recipe is!
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What is the difference between chocolate chip cookies and chocolate chip cookie cake?
There isn’t much difference between the two. One is simply a chocolate chip cookie cake and the other is individual cookies. I have used my signature chocolate chip cookie recipe for this cake.
The only difference is the cooking time. It takes longer for the chocolate chip cookie cake to cook compared to individual cookies.
Chocolate Chip Cookie Cake Ingredients
- Quality chocolate – I love to use a quality block of chocolate that has been cut into small chunks. I prefer this over classic chocolate chips but feel free to use whichever one suits you. My favourite chocolate is Whittaker’s Creamy Milk.
- Flour – Plain flour is all you need for this simple chocolate chip cookie cake recipe.
- Brown sugar – This is a key ingredient if you want to create soft, decadent chocolate chip cookies. Brown sugar helps to create a lovely melt-in-your-mouth dough.
- Butter – It’s important to use room temperature butter. You don’t want the butter to be too cold that it won’t cream with the brown sugar well. You also don’t want it to be too soft that it melts while creaming. Somewhere in the middle is perfect.
- Pure vanilla extract – Pure vanilla extract adds a creamy, sweet depth of flavour to your baking that cannot be missed.
What can I use instead of brown sugar?
Muscovado sugar – This is an unrefined dark brown sugar that tastes wonderfully rich, and caramelised.
White sugar & molasses – This is actually how brown sugar is made so it’s an excellent substitute. Simply mix 1 cup white sugar with 1 tablespoon molasses.
How to make a cookie cake with cookie dough
Combine the flour, baking soda and salt.
Beat together the butter, vanilla and sugar then add the egg. Add the dry ingredients.
Stir in the chocolate.
Add to a greased or lined cake tin or baking dish. Flatten down to evenly spread across the dish.
Cook for 25-30 minutes.
How do you know when cookie cake is done baking?
After testing this recipe, I found it best to let this cake bake for about 25-30 minutes. If you like a slightly gooey cookie cake, cook it for 20 minutes.
The outside will be a lovely golden colour, which will harden when cooling down. The inside will be lovely and soft from the brown sugar.
Do you keep cookie cake in the fridge?
No! It can stay at room temperature. Keep your chocolate chip cookie cake in an airtight container, as you normally would with chocolate chip cookies.
It will stay fresh for around 5 days – if it lasts that long!
You can also freeze your chocolate chip cookie cake once it has fully cooled down.
Tips to Make, Serve and Store this Chocolate Chip Cookie Cake
- You can mix the dough in a food processor or stand mixer if you have these. A hand beater can get a bit messy when combining the sugar and butter together.
- For the best flavours and texture serve this chocolate chip cookie cake when it’s hot. The chocolate is nice and gooey!
- Serve this with a scoop of vanilla ice cream to elevate this dessert to the next level.
- Let the cake cool down, then ice on a birthday message to customise your cake.
- Store in an air tight container on your kitchen counter or in a cool place.
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