Chocolate Chip Cookie Cake

Pro Tips

1. Room-temperature butter: Makes it easier to cream with sugars and ensures even texture.

2. Don’t overmix: Once flour is added, mix just until combined to avoid a tough cookie cake.

3. Use parchment paper: Prevents sticking and ensures clean edges.

4. Check early: Baking times vary—start checking at 25 minutes; the center should be slightly soft.

5. Cool before slicing: Letting it rest 10–15 minutes ensures the slices hold their shape.

Ingredient Swaps and Variations

• Chocolate options: Use milk, dark, or white chocolate chips.

• Add nuts: Walnuts, pecans, or macadamias add crunch.

• Flavor twists: Fold in peanut butter chips, butterscotch chips, or coconut flakes.

• Gluten-free version: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

• Mini cookie cake: Bake in an 8-inch pan for a thicker, fudgier cake.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream for extra indulgence.

• Drizzle caramel or chocolate sauce on top for a decadent dessert.

• Cut into squares or wedges for birthday parties or bake sales.

• Pair with coffee, milk, or hot cocoa for a cozy treat.

• Decorate with frosting or sprinkles for celebrations.

Make Ahead + Storage Tips