cookie cake: Gooey Chocolate Chip Recipe

Why You’ll Love Thiscookie cake Recipe

• Quick and easy to prepare—minimal steps and pantry-friendly ingredients.
• Uses simple, wholesome ingredients that deliver classic cookie flavor and texture.
• Perfect for family meals or entertaining—slice like a cake and serve to a crowd.

A Little Background

The cookie cake is a joyful mash-up of two beloved forms: the humble cookie and the celebratory cake. It likely evolved from the desire to feed a crowd with the comforting familiarity of cookie dough while keeping presentation easy and festive. Best enjoyed warm so the chocolate is melty and the center stays tender, this version takes inspiration from classic cookie techniques and adapts them for a single, shareable pan.

Key Ingredients for perfect cookie cake

• Unsalted butter: softened for creaming to create a tender, rich base.
• Light brown sugar: adds moisture and a deep, caramel-like flavor.
• All-purpose flour: the structure for the cake-like cookie texture.
• Large eggs: bind ingredients and add lift and richness.
• Chocolate chips: pockets of melty chocolate throughout the cake.

Step-by-Step Instructions to make cookie cake

1. Preheat the oven to 180°C (350°F). Grease and line a 22–24 cm round cake tin with parchment paper for easy removal.
2. Cream the softened butter and light brown sugar together until the mixture is pale and slightly fluffy. This creates the tender crumb and chewiness.
3. Add the eggs one at a time, mixing well after each addition, then stir in a splash of vanilla extract for aroma.
4. In a separate bowl, whisk the all-purpose flour with a pinch of salt and a small amount of baking powder. Gradually combine the dry mix with the wet ingredients until just incorporated.
5. Fold in the chocolate chips evenly so every bite has melty chocolate pockets. Avoid overmixing to keep the cake tender.
6. Transfer the dough to the prepared tin, smoothing the surface with a spatula so it bakes evenly.
7. Bake for about 20–30 minutes depending on your oven and tin size: the edges should be golden and set while the center remains slightly soft. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter.
8. Allow the cookie cake to cool in the tin for 10–15 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature, sliced like a cake.

Pro Tips & Variations

• Practical cooking tip: don’t overbake—remove the cake when the center still jiggles slightly for a fudgy interior once cooled.
• Storage suggestion: keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness; rewarm slices briefly in the oven or microwave.
• Optional variations: swap chocolate chips for chopped nuts, white chocolate, or caramel chunks; or press a thin layer of frosting or ganache on top for a party-ready finish.

Serving Suggestions

Serve slices of cookie cake with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with coffee, milk, or a lightly sweet dessert wine—ideal for birthdays, casual get-togethers, or as a comforting finish to weeknight dinners.