Chocolate Chip Cookie Cake

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  • How to make the best Chocolate Chip Cookie Cake without a lot of effort. A thick, chewy, Chocolate Chip Cookie Cake recipe with a secret twist that makes it out of this world! It’s the best go-to for birthdays, parties, holidays and more! 

    the best chocolate chip cookie cake recipe

    The Best Chocolate Chip Cookie Cake Recipe

    You ask and you shall receive! A couple weeks ago, I received an email from a reader after sending one of my twice weekly newsletters. I love connecting with you all and am always humbled when you take the time to write a comment or email. She asked if I had a chocolate chip cookie cake recipe.

    I sent her my ever-popular Sugar Cookie Cake recipe, but she really wanted to send her grandson’s favorite treat. I can’t blame him. Nine times out of ten it was my birthday cake of choice. So, I made one for her, that’s really for me and am so excited to share it with you today!

    Cookie Cakes are so easy to make and one of the best crowd pleasing desserts for people of all ages! They’re great for birthdays, Valentine’s Day, Mother’s Day and more!

    easy chocolate chip cookie cake recipe

    This easy Cookie Cake recipe is based off of my popular bakery style Chewy Chocolate Chip Cookies. A simple twist makes it better than the rest.

    The secret to making this THE BEST Chocolate Chip Cookie Cake is brown butter!

    What is brown butter? Brown Butter is the easiest way to enhance any dish or baked good that calls for butter. It elevates it and provides a deeper, richer, caramelized flavor that smells wonderful, too! It’s a quick and simple twist that makes this cookie cake out of this world!

    Another secret to taking it over the top is adding a few cracks of thick sea salt flakes.

    thick, chewy and delicious chocolate chip cookie cake recipe

    Tips to Make the Best Cookie Cake:

    • Have a few extra minutes? Brown the butter to get deeper flavor! You can see how in the video below.
    • Don’t overmix. Blend your butter, sugars, and vanilla first, then add eggs and mix until just incorporated.
    • Add a couple cracks of thick flaked sea salt takes it over the top!
    • Don’t overbake. That’s the secret to getting a nice chewy texture in the middle!
    • Serve warm – completely optional, but oh so good!
    • I won’t judge if you decide to serve it warm with a scoop of homemade ice cream, either.

    the best chocolate chip cookie cake recipe

    How to Make Chocolate Chip Cookie Cake

    1. Preheat oven to 350 degrees.
    2. In a saucepan over medium heat, melt butter. Swirl it until brown in color and it reaches a nutty aroma. Remove from heat and allow to cool for 5 minutes.
    3. Meanwhile combine butter and sugars with vanilla in a large mixing bowl or your mixer fitted with the paddle attachment.
    4. Gently blend in eggs, careful not to over mix.
    5. Combine dry ingredients and slowly incorporate into wet mixture until combined.
    6. Then fold in chocolate chips once batter has slightly cooled.
    7. Next, scoop dough into greased baking dish/pan
    8. Bake 15 minutes {slightly less for a thinner cake} until golden brown. You can let it cool completely or for an extra indulgent treat, serve it warm!

    How Long Should I Bake a Chocolate Chip Cookie Cake?

    Baking time will vary based on the baking dish or pan you use, but it’s important not to over bake to achieve a chewy texture. In this particular dish, I bake it about 15 minutes.

    What Kind of Pan Should I Make Cookie Cake In?

    Mom always made her chocolate chip cookie cake in a pizza pan, which works great, but I can’t help but love a deep dish and needed an excuse to use this pretty heart shaped tart pan {which is finally available again, find it here!} and you can also find a similar adorable ruffled pie dish here}.

    You can use a sheet pan, tart dish, pie dish, even a springform pan to make cookie cakes, whichever you prefer! A deep dish produces the chewiest Chocolate Chip Cookie Cake.

    How Many Calories are in a Slice of Chocolate Chip Cookie Cake?

    Desserts are a splurge, but one bite and you’ll know this cookie cake is worth each and every one of it’s 272 calories. Promise.

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    How to make a chocolate chip cookie cake

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    How to Store Cookie Cake

    Cookie Cakes do not need to be refrigerated. Store in an airtight container or in the dish covered with plastic wrap for up to 5 days at room temperature. You can warm to serve, if you wish!

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    You can see just how easy this Chocolate Chip Cookie Cake recipe is by watching the video in this post and get the printable recipe below!

    1. WP Recipe Maker #56060removethe best cookie cake recipe - thick, chewy chocolate chip cookie cake Chocolate Chip Cookie Cake How to make a thick and chewy chocolate chip cookie cake without a lot of effort. This easy cookie cake recipe is always a crowd pleaser! Course: Dessert Cuisine: American Keyword: birthday, cookie cake, easy dessert, kids, mothers day, party, valentines day Prep Time: 10m Cook Time: 15m Total Time: 25m Servings: 24 Author: Julie Blanner – 1 c butter – 3/4 c sugar – 1 c brown sugar – 1 Tbsp vanilla – 2 eggs – 1 tsp baking soda – 1/2 tsp baking powder – 1/4 tsp salt – 3 c flour – 2 c chocolate chips – sea salt 1) In a saucepan over medium heat, melt butter. Swirl it until brown in color & it reaches a nutty aroma. Remove from heat.   2) Meanwhile, combine sugar, brown sugar, and vanilla in a mixing bowl. Mix browned butter in. 3) Gently blend in eggs, careful not to over mix. 4) Sprinkle baking soda, baking powder, salt & flour over mixture & fold in until combined. 5) Fold in chocolate chips once batter has slightly cooled. 6) Scoop dough into greased baking dish/pan 7) Preheat oven to 350 & bake 15 minutes {slightly less for a thinner cake} For a fun holiday-themed cookie cake, try baking it in a heart-shaped baking dish.   Don’t over mix. Blend your butter, sugars, and vanilla first, then add eggs and mix until just incorporated.   Don’t over bake. That’s the secret to getting a nice chewy texture in the middle!   Serve warm – completely optional, but oh so good!  
    As Seen in this Recipe

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