Description
An easy and delicious cookie cake baked in one pan, perfect for any occasion and customizable to suit your taste.
Ingredients
Scale
- ½ cup unsalted butter (1 stick)
- ½ cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 cup semi-sweet chocolate chips (chop ½ cup and keep the other ½ cup whole)
- ¼ cup unsalted butter (softened to room temperature)
- 1 ¼ cups powdered sugar
- ¾ teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons milk
Instructions
- Preheat oven to 350℉.
- Chop ½ cup of chocolate chips and set aside the other ½ cup for later.
- Melt ½ cup of butter in a small microwave-safe bowl for 20-30 seconds.
- In a larger bowl, mix the melted butter with both sugars until well combined.
- Add the egg and vanilla extract, mixing until blended.
- Add the baking soda, baking powder, and salt, and mix well.
- Gradually add the flour until just combined.
- Stir in the chopped and whole chocolate chips.
- Grease an 11-inch metal cookie cake pan, optionally lining it with parchment paper.
- Press the dough evenly into the pan.
- Bake for 12-14 minutes until slightly brown on top.
- Cool completely on a rack before removing from the pan.
- For frosting, mix softened butter, powdered sugar, vanilla extract, and milk until creamy, then pipe around the edges and add sprinkles if desired.
Notes
Serve warm with vanilla ice cream for the best experience. Can be stored at room temperature for 3-4 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg