chewy cookie cake
A soft, chewy cookie cake loaded with gooey chocolate chips and topped with creamy frosting. Perfect for birthdays, parties, or whenever you crave something warm, buttery, and crowd-pleasing—ready in just 30 minutes.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups semisweet chocolate chips
- ½ cup frosting for topping, optional
- Sprinkles optional
Instructions
- Preheat oven to 350°F (175°C).
- Line a 9-inch round pan with parchment and lightly grease it.
- Cream butter, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla, mixing well.
- Stir in flour, baking soda, and salt until combined.
- Fold in chocolate chips. Spread the dough evenly into the pan.
- Bake 20 minutes or until golden around edges and soft in the center.
- Cool completely before adding frosting and sprinkles if desired.
- Slice and serve.
Notes
For extra gooey texture, slightly underbake the cookie cake. You can use any chocolate chips or chunks you like—milk, dark, or white. Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week. Warm slices in the microwave for 10–15 seconds to revive the soft, melted texture.