Chocolate Chip Cookie Cake
50 minMakes one 9-inch cake
A thick, chewy chocolate chip cookie baked in a cake pan, topped with chocolate buttercream.
| prepPreheat oven to 350°F / 177°C | ||||||||||
| prepSpray a 9-inch pie dish or round cake pan with nonstick spray | ||||||||||
| 170 g unsalted butter, softened to room temperature | Beat butter & brown sugar until creamy, 3 min | Beat in egg, egg yolk & vanilla until combined | Beat dry ingredients into wet on low speed | Mix in chocolate chips until evenly dispersed | Press dough evenly into prepared pan | Bake 350°F / 177°C, 22–26 min until golden | Cool completely on rack | Press optional chocolate chips into warm surface | Loosen sides & transfer to serving dish | Decorate with chocolate buttercream if using |
| 200 g packed light or dark brown sugar | ||||||||||
| 1 large egg, at room temperature | ||||||||||
| 1 egg yolk, at room temperature | ||||||||||
| 2 teaspoons pure vanilla extract | ||||||||||
| 250 g all-purpose flour (spooned & leveled) | Whisk flour, cornstarch, baking soda & salt | |||||||||
| 2 teaspoons cornstarch | ||||||||||
| 1 teaspoon baking soda | ||||||||||
| 1/2 teaspoon salt | ||||||||||
| 270 g semi-sweet chocolate chips | ||||||||||
| chocolate chips (optional, for pressing into warm cake) | ||||||||||
| chocolate buttercream (optional, for topping) | ||||||||||
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