Chocolate Chip Cookie Cake

A soft, chewy cookie cake loaded with chocolate chips and baked in a 9x13 pan. Frost it or serve as is—it's a guaranteed hit!

Yield: Serves 12–16

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Ingredients

For the Cookie Cake:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips

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Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.

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Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

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Step 3: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand or stand mixer until light and fluffy (about 2–3 minutes).

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Step 4: Add Wet Ingredients
Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.

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Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

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Step 6: Fold in Chocolate Chips
Using a spatula, gently fold in the chocolate chips until evenly distributed throughout the dough.

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Step 7: Bake the Cookie Cake
Spread the dough evenly into the prepared 9x13 pan. Smooth the top with a spatula.
Bake for 20–25 minutes, or until the edges are golden brown and the center is set. Do not overbake for a softer texture.

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Step 8: Cool Completely
Remove the cookie cake from the oven and let it cool in the pan for 10–15 minutes. Transfer to a wire rack to cool completely before frosting or serving.

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Step 09: Serve
Slice into squares or bars, and serve. Enjoy!

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Nutritional Information (Per Serving, Based on 16 Servings):
Calories: 320 | Fat: 17g | Saturated Fat: 10g | Carbohydrates: 42g | Fiber: 1g | Sugars: 30g | Protein: 3g

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Kitchen Tips

1. Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for easy mixing and the best texture.
2. Chewy Texture: For a chewier cookie cake, underbake slightly—the center will continue to cook as it cools.
3. Custom Toppings: Add sprinkles, more chocolate chips, or drizzle with caramel for extra flair.
4. Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Enjoy this Chocolate Chip Cookie Cake as the centerpiece of any celebration! It’s a classic dessert with a fun twist!