chocolate chip cookie cake
This Chocolate Chip Cookie Cake is a delightful twist on the classic chocolate chip cookie, offering a soft and chewy cake filled with delicious chocolate chips. Perfect for birthdays, celebrations, or simply as a sweet treat.
Equipment
- 1 9x13 inch baking pan
- 1 mixing bowls
- 1 electric mixer (optional)
- 1 set measuring cups and spoons
- 1 spatula
- 1 cooling rack
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth (about 2-3 minutes) using an electric mixer or a spatula.
- Add in the vanilla extract and eggs, mixing until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips using a spatula until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Notes
Feel free to add nuts, such as walnuts or pecans, for an extra crunch.
This cake can be enjoyed warm or at room temperature. It can also be stored in an airtight container for up to 5 days.
Serve with a scoop of vanilla ice cream for an indulgent dessert option.