Chocolate Chip Cookie Cake

Serves 9-12 people

Quarter Pan or 11.5' Round

Yields: 1 cookie cake (size varies depending on pan used)

Servings: 12-18 slices (depending on size)

Prep Time: 15 minutes

Cooking Time: 20-25 minutes

Total Time: 35-40 minutes

This delightful chocolate chip cookie cake, which I like to top with rich Swiss meringue buttercream, is perfect for any occasion.

For a birthday cake version, you can customize it by omitting the chocolate chips and adding sprinkles with cake batter flavour, or try white chocolate and macadamia nuts for a tasty twist.

Cookie Cake Recipe

Ingredients

• 180 grams of all-purpose flour

• 175 grams (1 cup) semi-sweet chocolate chips (You'll be chopping 87.5 grams (½ cup) and adding the remaining 87.5 grams (½ cup) whole)

• 113.5 grams unsalted butter (1 stick) – you will be melting this

• 110 grams of light brown sugar

• 50 grams of granulated sugar

• one large egg

• 1 ½ teaspoons vanilla extract

• ½ teaspoon baking soda

• ¼ teaspoon baking powder

• ¼ teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Prepare Chocolate Chips:

• Place ½ cup of chocolate chips in a plastic bag and use a rolling pin to break them into small pieces.

• Set the other ½ cup of whole chocolate chips aside. 3. Melt Butter:

• In a small microwave-safe bowl, melt 113.5 grams of unsalted butter (about 20-30 seconds until just melted). 4. Mix Ingredients:

• Add 50 grams of granulated sugar and 110 grams of light brown sugar to the melted butter. Stir with a spatula until combined (do not use a mixer).

• Mix well with one large egg and 1 ½ teaspoon of vanilla extract.

• Add ½ teaspoon of baking soda, ¼ teaspoon of baking powder, and ¼ teaspoon of salt. Mix again.

• Add 180 grams of all-purpose flour and mix until the flour is fully incorporated.

5. Add Chocolate Chips:

• Mix in the chopped chocolate chips and whole chocolate chips.

6. Prepare Pan:

• Grease a 9 x 13-inch quarter sheet pan or an 11.5-inch cookie pan. Optionally, line the bottom and sides with parchment paper for easier removal.

• Drop small chunks of dough into the pan, then press down with a spatula or your hands to create an even layer.

7. Bake:

• Bake at 350°F (175°C) for 12-14 minutes, until the top is slightly brown and the center looks somewhat underbaked. Avoid overbaking to keep the cookie cake soft. 8. Cool and Remove:

• Remove the pan from the oven and place it on a cooling rack. Allow the cookie cake to cool completely before removing from the pan.

• To remove, use a knife to loosen the edges, place a flat platter on top, then flip the pan to release the cookie cake. If using parchment paper, it should come out smoothly. Flip the cookie cake again onto your serving platter. 9. Top with Buttercream:

• Once the cookie cake has cooled, top it with Swiss meringue buttercream.

Variations:

• Birthday Cake Flavor: Omit the chocolate chips and add sprinkles with cake batter flavour.

• White Chocolate and Macadamia Nuts: Replace the chocolate chips with white chocolate and nuts.

Enjoy your delicious cookie cake!

Cookie Cake Recipe (Doubled)

Yields: 1 sheet pan (16-20 servings)

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Total Time: 40 minutes

Ingredients:

• 360 grams of all-purpose flour

• 350 grams (2 cups) semi-sweet chocolate chips (You'll be chopping 175 grams (1 cup) and adding the remaining 175 grams (1 cup) whole)

• 227 grams unsalted butter (2 sticks) – you will be melting this

• 220 grams of light brown sugar

• 100 grams of granulated sugar

• 2 large eggs

• 3 teaspoons vanilla extract

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt