Double Chocolate Chip Cookie Cake
A rich and indulgent double chocolate chip cookie cake that combines the chewy texture of a cookie with the celebratory size of a cake studded with melty chocolate chips and perfect for sharing at parties or cozy weekends.
Equipment
- 9x13-inch baking pan
- Mixing bowl
- Hand Mixer
Ingredients
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour measured and leveled
- 1/2 cup unsweetened cocoa powder sifted to remove lumps
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips semisweet or a mix of semisweet and milk chocolate
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, tapping out any excess flour so the surface is lightly coated.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined and glossy.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Gradually blend the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in the chocolate chips so they’re evenly distributed throughout the dough.
- Spread the batter evenly in the prepared baking pan using an offset spatula or the back of a spoon to smooth the surface.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
- Allow to cool in the pan before slicing and serving, at least 20 minutes for easier slices.
Notes
Store leftover slices in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Bring to room temperature before serving or gently warm.