Double Chocolate Chip Cookie Cake
This Double Chocolate Chip Cookie Cake is rich, fudgy, and packed with melty chocolate chips – a perfect crowd-pleaser for any celebration or cozy night in!
Servings: 8 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light, fluffy, and pale, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract until smooth and glossy.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing on low speed or folding gently until just combined. Avoid overmixing.
- Fold in the chocolate chips gently, reserving some to sprinkle on top if desired.
- Transfer the dough to the prepared pan, spreading evenly. Sprinkle reserved chocolate chips on top. Bake for 25-30 minutes until edges are set and a toothpick comes out with moist crumbs.
- Cool in pan for at least 15 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Equipment
- 9-inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
Notes
- Do not overmix the batter once dry ingredients are added to keep the cookie cake chewy, not cakey.
- For keto-friendly options, substitute with low-carb flour and sugar alternatives.
- Store in an airtight container at room temperature up to 3 days or freeze for up to 3 months.