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Chocolate Chip Cookie Cake

A rich and buttery cookie cake with crispy edges and a soft center packed with semi-sweet chocolate chips, baked in a 9x13 pan for easy sharing.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour Measured carefully to avoid excess.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
  • 1 cup unsalted butter, softened Should be properly softened, not melted.
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar Adds to the chewiness.
  • 1 teaspoon vanilla extract Provides a lovely aroma.
  • 2 large eggs Incorporate fully when adding.
Add-ins
  • 2 cups semi-sweet chocolate chips For maximum chocolate flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until evenly blended.
  3. In a large bowl, cream the softened butter with granulated sugar, brown sugar, and vanilla until smooth and creamy.
Batter Assembly
  1. Mix in the eggs one at a time, fully incorporating the first before adding the second.
  2. Gradually add the dry ingredients, mixing just until you no longer see dry flour.
  3. Fold in chocolate chips until they are evenly distributed.
  4. Spread the batter into the prepared dish into an even layer.
Baking and Cooling
  1. Bake for 25-30 minutes until the top is lightly golden and a toothpick inserted near the center comes out clean.
  2. Allow to cool in the pan before slicing to prevent crumbling.

Notes

For best results, use properly softened butter and avoid overbaking. Measure flour carefully for a tender result. Cool completely for clean slices.