Chocolate Chip Cookie Cake
A small, buttery cake with classic chocolate chip cookie flavor, perfect for celebrations or a cozy night in.
Servings: 4 pieces
Calories: 200kcal
Ingredients
Dry Ingredients
- 1 cup all purpose flour Lightly spoon into the cup and level it.
- 1 tsp baking soda Ensure it's fresh for best results.
- a pinch salt Enhances flavor.
Wet Ingredients
- 1/2 cup melted unsalted butter Warm for better blending.
- 1/4 cup brown sugar Adds moisture and flavor.
- 1/4 cup granulated sugar
- 1 egg yolk plus half an egg white Room temperature for better blending.
- 1 tsp vanilla extract For classic flavor.
- 1 tbsp milk or cream Keeps the crumb tender.
Mix-ins
- 1 cup semi-sweet chocolate chips or chopped chocolate Use a mix for a better texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 6 or 7 inch round cake pan or an 8 inch square pan by lining the bottom with parchment and greasing the sides.
- In a medium mixing bowl, whisk warm melted butter with brown sugar and granulated sugar until thick and glossy.
- Add the egg yolk and half the egg white, then vanilla and milk. Whisk until smooth.
- Sprinkle in flour, baking soda, and salt and fold gently with a spatula until no streaks remain. Stir in the chocolate chips.
- Spread the batter into the prepared pan and smooth the top. Let it rest for about 5 minutes before baking.
Baking
- Bake for 22-28 minutes, checking at 22 minutes. The edges should be golden and set, and a toothpick inserted near the center should come out with moist crumbs.
- Let it cool on a rack for 10-15 minutes, then lift out and slice into wedges.
Notes
For best results, use room temperature eggs and a warm butter-sugar mixture for better blending. Ovens vary, so trust your visual cues for doneness.