Chocolate Chip Cookie Cake
A thick, chewy chocolate chip cookie in cake form, baked in a 9x13 pan for easy slicing and sharing.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Use spooned and leveled for accuracy.
- 1 tsp baking soda Provides lift.
- 1/2 tsp salt Enhances flavor.
Wet Ingredients
- 1 cup unsalted butter, softened Should be pliable for creaming.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar Pack for moisture and flavor.
- 1 tsp vanilla extract Adds flavor.
- 2 large eggs Room temperature preferred.
Chocolate Chips
- 2 cups chocolate chips Full amount for a chip-studded texture.
Topping
- Whipped cream or frosting Optional for serving.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
Mixing
- In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla until smooth.
- Add eggs one at a time, mixing until fully incorporated.
- Gradually add the flour mixture until no dry streaks remain.
- Fold in the chocolate chips.
Baking
- Spread the dough evenly in the prepared pan.
- Bake for 25–30 minutes until golden brown and set.
- Cool before slicing into squares.
Notes
For best results, let the cookie cake cool completely before slicing. Store leftovers covered, refrigerate if topped with whipped cream or frosting to keep the topping stable.