Enjoy both worlds with our Cookie Cake recipe. Enjoy a soft, golden-brown treat filled with chocolate chips. Easy to make and even better to eat. You can add extra deliciousness and flare with chocolate buttercream frosting and sprinkles.
Prepare a 9-inch cake pan by coating it with a non-stick spray, covering the bottom with parchment paper, and coating the parchment paper with baking spray.
Whisk together the flour and baking soda. Set aside.
Add the softened butter and the sugars to a mixing bowl, using a mixer, combine until creamy.
Add the egg and vanilla extract and mix well.
Add the flour and baking soda mixture and combine just until the flour is incorporated. Overmixing will result in a tough Cookie Cake.
Mix in the chocolate chips.
Put the batter into the prepared cake pan and press out evenly.
Place into the preheated oven and bake for 22 minutes or until the edges of the cake are golden brown and the middle is lightly browned and no longer appears wet.
Allow the cake to cool before removing from the pan.
Frost and decorate if desired.
Notes
If the batter is too sticky to press out, you can use lightly moistened hands. Alternatively, you can use parchment paper that has been lightly coated with baking spray.
Small batch chocolate frosting: 4 tablespoons softened salted butter, 1 1/2 cups powdered sugar, 1/4 cup cocoa powder, 1/4 cup cold coffee. In a small bowl, whip the butter until light and creamy. Sift the powdered sugar and cocoa powder onto the butter and mix. Add 2 tablespoons of cold coffee and beat until light and fluffy. Add additional coffee 1 tablespoon at a time until it is the desired consistency.
Nutritional data does not include optional frosting or decorations and is provided as a general reference only. We are not dieticians nor nutritionists.