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Cakey Chocolate Chip Cookie Cake
Serves 1
10 mins prep
50 mins cook
60 mins total
A cross between a cookie, a cake, and a blondie—it doesn’t get better than this Cakey Chocolate Chip Cookie Cake. Buttery, chocolatey, and cake-like texture with each delicious bite.
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Chocolate Ganache (optional)
Preheat oven to 325°F. Grease or line an 11-inch pie or tart dish and set aside.
Add butter and both sugars to a large mixing bowl and use a hand or stand mixer to beat together.
1 ½ cups unsalted butter, softened1 cup granulated sugar2 cup brown sugarAdd flour and mix until combined. Don’t worry, the consistency should not be smooth at this point.
4 cups all-purpose flourAdd vanilla, cornstarch, baking soda, salt, and cinnamon (optional) and mix until combined. You will still have a flaky consistency.
4 teaspoons vanilla extract1 teaspoon cornstarch1 teaspoon baking soda½ teaspoon salt½ teaspoon cinnamonAdd your eggs and use a hand mixer on high until you form a smooth dough and fold in your chocolate chips with a spatula.
4 large eggs2 cup dark chocolate chipsTransfer your dough to your prepped baking dish and use your spatula to spread dough to the edges. Bake at 325 for 40-50 minutes until a toothpick comes out clean.
Crack on some coarse salt and allow to cool completely before adding the ganache or serving as is.
2 pinch of coarse salt
Chocolate Ganache (optional)
Heat heavy cream in double boiler until it just starts to simmer (see above for detailed instructions).
1 cups heavy whipping creamRemove from heat and add chocolate chips. Whisk until chocolate chips are completely melted.
1 cup dark chocolate chipsLet cool in the freezer for about 30 minutes. Use a hand or stand mixer to whip until thickens to desired consistency. Spread over cooled cookie cake and add sprinkles for decoration!
4 tablespoons Rainbow sprinkles for decoration