Chocolate Cookie Cake
This chocolate cookie cake combines the nostalgia of gooey cookies with the shareability of cake, making it the perfect dessert for any occasion.
Servings 8 slices
Calories 250kcal
Ingredients
Main Ingredients
- 170 g unsalted butter, softened Make sure it’s at room temperature.
- 150 g brown sugar Dark brown sugar adds a deeper flavor.
- 50 g granulated sugar For sweetness and classic texture.
- 1 large egg Binds ingredients and adds richness.
- 2 tsp vanilla extract Real vanilla enhances chocolate flavor.
- 190 g all-purpose flour Measure carefully—scoop then level.
- 0.5 tsp baking soda Helps the cake rise.
- 0.5 tsp salt Balances the sweetness.
- 200 g chocolate chips or chunks Use dark, milk or a mix.
Optional Decorations
- chocolate ganache For drizzling.
- buttercream frosting To decorate the cake.
- extra chocolate chips, mini cookies, sprinkles For added fun.
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease a 23cm (9-inch) round cake pan or line it with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for 2-3 minutes until fluffy.
- Add the egg and vanilla extract, mixing until smooth and creamy.
- In a separate bowl, whisk the flour, baking soda, and salt together.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips or chunks.
- Spread the dough into the prepared cake pan, smoothing out the top.
Baking
- Bake for 20-25 minutes, checking at 20 minutes for golden edges and a slightly soft center.
- Cool in the pan for 15-20 minutes before transferring to a wire rack.
Decorating and Serving
- Once cooled, decorate with frosting, chocolate drizzles, or sprinkles as desired.
- Slice and serve warm, optionally with a scoop of vanilla ice cream.
Notes
Store leftovers tightly wrapped at room temperature for up to 3 days. For freezing, wrap individual slices and freeze for up to 2 months.
