As I’m typing this post I’m realizing this is the third chocolate chip recipe I’ve posted. I think it’s safe to say that we have a slight chocolate chip obsession at our house! When I made this over the weekend the hubby said that he had forgotten how much he liked it!

For the longest time, I wasn’t a fan of cookie cakes, I thought most of them were hard and bland. But after trying several recipes without success, I found this one and didn’t look back. This cookie cake is soft and chewy because of the brown sugar, cornstarch, and extra egg yolk.

One of the best things about this cookie cake is that it bakes in a 9-inch cake pan or pie plate. So no need for multiple pans of cookies going in and out of the oven. One pan, one time in the oven, also means fewer dishes to wash. Less time in the kitchen and more time to spend with family, that’s a win in my book.

This cake is delicious plain, but a simple buttercream frosting takes it over the top. The decorations can be simple like extra chocolate chips or sprinkles. I added the cute little football flags for our Super Bowl 50 party over the weekend. For Valentine’s Day, it would be cute decorated like a conversation heart with colored frosting or even baked in a heart shaped pan. The decorating possibilities are endless!

Chocolate Chip Cookie Cake

Sam

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Ingredients

3/4 cup unsalted butter - softened to room temperature
3/4 cup packed brown sugar
1/4 cup sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips - divided

Instructions

Preheat oven to 350. Spray a 9-inch pan with non-stick spray.
Cream butter and sugar together until light and fluffy, about 2-3 minutes. Mix in egg and vanilla extract until combined. On low speed, add flour, cornstarch, baking soda and salt and mix until combined. Stir in 1 1/4 cups chocolate chips.
Spread the cookie dough into the pan, I use a piece of plastic wrap to keep it from sticking to my hands. Sprinkle with remaining 1/4 cup chocolate chips.
Bake for 20-25 minutes or until the edges are slightly golden and the center is set (the center will be set, but not baked through).
Remove from oven and allow to cool most of the way. Run a sharp knife to loosen the sides before turning it out onto a cooling rack or cake plate and cool completely before decorating.