Chocolate Chip Cookie Cake

Giant chocolate chip cookie! This chocolate chip cookie cake bakes in a round pan and makes a fun single-layer cookie cake.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 223kcal

Preheat oven to 375F. Grease a 9-inch springform pan⁴ with nonstick baking spray. Set aside.
In a large bowl, whisk melted butter and sugars together until well-combined.
½ cup butter, ½ cup brown sugar, ¼ cup granulated sugar
Whisk in egg and vanilla into the butter mixture until well-combined.
1 large egg, 1 teaspoon vanilla extract
Add flour, baking soda, and salt to the wet ingredients.
1 ¼ cups all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon salt
Stir in just until combined.
Stir in chocolate chips.
⅔ cup semisweet chocolate chips
Pour the chocolate chip cookie dough into prepared pan and spread until even.
Bake for 15-25 minutes. The edges should be set and golden brown.
Let the cake cool in pan for 20-30 minutes.
Run a thin knife around the edges to loosen and then remove the side of the pan.
Cut into wedges to serve.

Butter: I use salted butter. You can use unsalted butter if you prefer.
Brown sugar: I use light brown sugar, but you can also use dark brown sugar in this cookie cake.
Chocolate chips: Feel free to use milk, bittersweet, or even white chocolate chips.
Springform pan: If you don't have a springform pan, you can use a 9-inch round cake pan. Simply run a knife around the edge and invert to remove the cookie cake from the pan.
Nutrition values are estimates.