Irresistible Classic Chocolate Chip Cookie Cake (Easy & Best Ever!)
This easy-to-make, giant cookie cake is the perfect dessert for birthdays, parties, or simply satisfying that intense sweet craving. It bakes up with golden-brown, chewy edges and a soft, fudgy center loaded with melted chocolate chips. Forget boring sheet cakes—this classic homemade cookie cake is the ultimate crowd-pleaser and is simpler than you think!
Ingredients:
- Unsalted butter (Room temperature) – 115g
- White sugar – 50g
- Brown sugar – 100g
- Egg – 1
- Vanilla – ½ tsp
- Baking soda – 1 tsp
- Salt – ½ tsp
- All-purpose flour – 190g
- Semi-sweet chocolate chips – 160g
Baking Instructions: How to Make the Best Cookie Cake
- Gently melt the unsalted butter in a microwave or over a bain-marie until it becomes liquid gold. The butter should be warm, not scorching hot.
- Whisk the white and brown sugars into the warm, melted butter until well combined. Allow the mixture to cool slightly for a few minutes.
- Add the single egg and mix thoroughly until it is completely integrated and the mixture is silky smooth and glossy. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Sieve this mixture directly into the butter and sugar mixture. Mix until just combined—be careful not to overmix!
- Gently fold in the semi-sweet chocolate chips. Save a few to sprinkle on top if you like!
- Transfer the dough into a lightly greased 8-inch round baking tray. Bake the cookie cake for 25-30 minutes at 180C (350F) in a pre-heated oven. The cookie cake is done when the edges are a beautiful golden brown and the center is set but still slightly soft (it will continue to set as it cools).
Serving Suggestions
Serve this spectacular homemade chocolate chip cookie cake warm with a scoop of vanilla ice cream, or cool completely and decorate with your favorite buttercream frosting!
