Dive into the scrumptious world of cookie cake bliss—a giant, chewy, chocolate-chip cookie baked to cake perfection!
Craving a cookie but yearning for a cake? Why not have both in one glorious, decadent concoction! This ultimate cookie cake recipe is all you need—step-by-step instructions, secret tips, and a sprinkle of fun, guaranteed to make your kitchen smell like heaven. Ready for a treat? Let’s bake the best of both worlds!
Cookie Cake Extravaganza
A golden reunion of your two favorite childhood treats: Cookies + Cake! This scrumptious hybrid is perfect for those indecisive dessert lovers who want the best of both worlds. Chewy, crunchy, sweet, and utterly irresistible. Let’s get baking!
- Cooking Method: Baking
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: Dessert
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Cooking Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix—your biceps will thank you.
- Fold in the chocolate chips. Be generous; this is a happy cake!
- Spread the cookie dough evenly into the prepared cake pan. Smooth the top with a spatula and admire your handiwork.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. If the toothpick is wearing crumbs, it’s not ready yet!
- Let the cookie cake cool in the pan on a wire rack before slicing and serving. Patience is a virtue… and usually rewarded with a bigger slice!
Suggestions
- For a nutty twist, add 1 cup of chopped walnuts or pecans.
- Sprinkle flaky sea salt on top before baking for a sweet-salty combo that’ll make your taste buds dance.
- Top with a scoop of vanilla ice cream and a drizzle of caramel sauce for an extra indulgent treat.
- If you’re feeling adventurous, substitute half the chocolate chips with white chocolate or peanut butter chips.
- The cake can be stored in an airtight container at room temperature for up to 3 days, but who are we kidding—it won’t last that long!
