Simple and Delicious Cookie Cake Recipe

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Who doesn’t love the idea of a giant cookie you can slice like a cake? This cookie cake recipe is the ultimate crowd-pleaser. It’s perfect for birthdays, holidays, or just a sweet treat for yourself. It’s thick, chewy, and packed with gooey chocolate chips in every bite.

The best part? It’s super easy to make and customizable with your favorite toppings.

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Understanding The Ingredients:

• Cornflour (Cornstarch):
  Cornflour makes the cookie cake soft and tender by preventing gluten development. This is the secret to that melt-in-your-mouth texture. You can also use cake flour instead of all-purpose flour to have the same result, so if you use cake flour, omit the cornflour.

• Baking Soda:
  Baking soda gives the cookie cake a slight lift, ensuring it doesn’t bake up too dense.

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Frequently Asked Questions:

• Can I add toppings to the cookie cake?
  Absolutely! Decorate with frosting, sprinkles, or even a drizzle of melted chocolate after the cookie cake has cooled.

• What kind of chocolate chips should I use?
  You can use any type—semi-sweet, milk, or dark chocolate chips work well. You can even mix them for more flavor variety.

• How do I know when the cookie cake is done?
  The edges should be golden brown, and the center should look just set. Avoid overbaking for the best soft and chewy texture.

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Chocolate Chip Cookie Cake Recipe

COOK TIME: 18-20 minutes | TEMPERATURE: 170°C (350°F) | SERVINGS: 8” or 9” pan

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Ingredients

• 1/2 C. Unsalted butter (113g)
• 1/2 C. Brown sugar (100g)
• 1/4 C. Granulated white sugar (50g)
• 1 Egg
• 1 tsp Vanilla extract
• Pinch of salt (1/8 tsp)
• 1 C. All-purpose flour (120g)
• 1 Tbsp Cornflour (Cornstarch)
• 1 tsp Baking soda
• Chocolate chips (as much as you prefer)

Instructions

1. In a bowl, whisk together brown sugar, granulated sugar, and cooled melted butter until smooth.
2. Add the egg, vanilla extract, and salt. Whisk until the mixture is light and fluffy.
3. In a separate bowl, combine flour, baking soda, and cornflour. Mix to combine.
4. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
5. Fold in the chocolate chips.
6. Cover the dough with plastic wrap, ensuring it touches the surface of the dough, and refrigerate for 20 minutes.
7. Line an 8-inch or 9-inch pan with parchment paper, covering both the bottom and sides.
8. Transfer the dough to the pan and flatten it using a spatula.
9. Bake in a preheated oven at 170°C (350°F) for 18-20 minutes, or until the edges are golden brown.
10. Let the cookie cake cool completely in the pan before removing it.

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• Soft and Chewy Reese's Pieces Peanut Butter Cookies

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Tips to Make the Best Cookie Cake:

• Line Your Pan Properly: Use parchment paper to line the pan, covering both the bottom and sides, for easy removal of the cookie cake.

• Customize Toppings: Sprinkle extra chocolate chips or even candy pieces on top before baking for added texture and flavor.

• Don’t Overbake: Remove the cookie cake when the edges are golden brown, and the center looks slightly underbaked. It will continue cooking as it cools.