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–+ servings
Giant Chocolate Chip Cookie Cake

Giant Chocolate Chip Cookie Cake: A Soft, Gooey Dream

This Giant Chocolate Chip Cookie Cake is a soft, gooey dream that blends classic cookies with cake, perfect for any celebration.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour can be swapped with a gluten-free flour blend
  • 0.5 cups granulated sugar
  • 1 cups brown sugar light or dark based on preference
  • 1 cups unsalted butter can use salted butter, reduce added salt to ¼ teaspoon
  • 2 large eggs
  • 2 teaspoons vanilla extract opt for pure vanilla for the best taste
  • 1 teaspoon baking soda ensure it's fresh
  • 2 cups chocolate chips can be substituted with chopped chocolate bars

Equipment

  • Mixing Bowl
  • whisk
  • spatula
  • 9-inch round cake pan or springform pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar until smooth (about 2 minutes).
  3. Add eggs one at a time and vanilla extract, beating until smooth and frothy (about 1 minute).
  4. In another bowl, whisk together flour, baking soda, and salt. Gradually fold into the wet ingredients until just combined.
  5. Fold in chocolate chips until evenly distributed.
  6. Pour dough into a greased 9-inch round cake pan, spreading evenly.
  7. Bake for 25-30 minutes until edges are golden brown and center is slightly soft.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

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