cookie cake
Warm from the oven with crisp, golden edges and a soft, gooey center, this cookie cake turns classic cookie dough into a shareable round cake—perfect for celebrations or an indulgent dessert.
Equipment
- 22–24 cm round cake tin
- Mixing Bowl
- Spatula
Ingredients
Cookie Cake
- 115 g unsalted butter softened
- 150 g light brown sugar packed
- 50 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 225 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 150 g chocolate chips semi-sweet
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 22–24 cm round cake tin with parchment paper.
- Cream the softened butter with the light brown sugar and granulated sugar until pale and slightly fluffy.
- Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips, taking care not to overmix so the cake stays tender.
- Spread the dough evenly into the prepared tin and smooth the top with a spatula.
- Bake for about 20–25 minutes until the edges are golden and set but the center remains slightly soft. A toothpick should come out with a few moist crumbs.
- Let the cookie cake 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.
Notes
For a gooier center, remove the cake from the oven a little earlier; it will firm up as it cools. If you prefer a fully set center, bake a few minutes longer.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Rewarm slices briefly in the microwave or oven before serving.
Nutrition
Calories: 360kcalCarbohydrates: 44gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 70mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 20mgIron: 1.2mg
Tried this recipe?Let us know how it was!