Ultimate Cookie Cake
A delightful cookie cake that captures the essence of game day with its rich flavors, soft and chewy texture, and rich chocolate chips, perfect for sharing with friends and family.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Use a gluten-free blend if needed.
- 0.5 teaspoon Baking soda Ensure freshness for best results.
- 1 teaspoon Salt Enhances flavor of the cookie.
Wet Ingredients
- 1 cup Unsalted butter Softened to creamy consistency.
- 1 cup Granulated sugar
- 1 cup Dark brown sugar Provides rich flavor.
- 2 large Eggs Add one at a time.
- 1 teaspoon Pure vanilla extract Enhances sweetness.
Mix-ins
- 1.5 cups Chocolate chips Use semi-sweet or dark chocolate.
Instructions
Preparation
- Preheat your oven to 375°F and lightly grease a cake pan with butter.
- In a bowl, cream the softened butter, granulated sugar, and dark brown sugar together until light and fluffy, about three minutes.
- Add the eggs one at a time, mixing until fully incorporated.
- Mix in the vanilla extract.
- In another bowl, mix the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips gently.
- Spread the dough evenly in the prepared cake pan.
Baking
- Bake the cookie cake for 25 to 30 minutes until the edges are golden brown and the center is slightly soft.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve warm, optionally with ice cream.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for up to one week. This cookie cake can also be frozen for up to three months.