• Lauren Humphreys

Chocolate Chip Cookie Cake


I love to eat cookies, but I do not always love baking them. Cookies can easily be overbaked and have to be baked in multiple rounds. This takes so much time, which is especially challenging with an extremely busy 11 month old. My “free time” is such valuable commodity these days! For these reasons, I have become a big fan of cookie bars. They are easier and taste just as good, if not better!

Cookies are all about the texture. Some cookies I like chewy and soft and others I prefer thin and crispy. It really depends on the type cookie. When it comes to chocolate chip cookies, I am team soft and chewy all the way. One of the best ways I have found to achieve a consistently soft cookie this is to make a cookie cake. It is really no different than a cookie bar, but when baked in a round pan, it seems more like a cake. I love baking the cookie dough this way because of the time savings and ease of baking. You spread the dough in a single pan so you can avoid scooping uniform dough balls and only have to bake once! Win-win!The edges have a slight crisp to them but the rest of the cookie stays nice and soft. The small amount of cornstarch in this recipe also helps to produce a soft texture.

Cookie cakes are also fun because they are a great canvas for decorating! You can use frosting to pipe words or create pretty borders! For Father’s Day, I was feeling a bit cheeky and piped “Dad Bods Rock”! Haha!

You could also decorate the cookie cake with sprinkles or use a colored frosting. Use some red and blue sprinkles with some vanilla frosting and you have a perfect treat for the 4th of July! This recipe is very close to the Nestle Toll House chocolate chip recipe but with the addition of cornstarch. It could easily be doubled and baked in a larger pan if you want a larger batch. Depending on the type of pan you use, you may need to adjust baking times!


Chocolate Chip Cookie Cake


½ cup (1 stick) butter

¼ cup plus 2 Tbsp brown sugar

¼ cup plus 2 Tbsp granulated sugar

1 egg

½ tsp vanilla

1 cup plus 2 Tbsp all-purpose flour

1 tsp cornstarch

½ tsp baking soda

½ tsp salt

1 cup semi-sweet chocolate chips, plus additional for topping


Preheat oven to 350°F. Grease the bottom and sides of a 9½ inch glass pie plate.

In a medium mixing bowl, use an electric mixer to cream the butter and sugars. Add the egg and vanilla, and mix until combined.


In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Add the flour mixture gradually to the butter mixture. Beat on low until combined. Stir in the chocolate chips. Spread cookie dough into the prepared pie plate. Top with additional chocolate chips, if desired.


Bake for about 25 minutes or until golden brown. If your chocolate chips sink during baking, top with additional chips gently once removing from the oven. Cool in pan on wire rack. Once cooled, decorate with your favorite frosting recipe.


More Pics!


Spread in greased pan and top with chocolate chips:

I love cookie dough!

Bake until golden brown:

I topped with a few extra chocolate chips right after baking:

Once cooled, you can decorate. It sure slices up beautifully!



 
 
 
 

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