Get ready to transform your ordinary dessert experience into an extraordinary celebration of flavor! This Cookie Cake for Chris isn't just a recipe—it's a mouthwatering masterpiece that combines the best of cookies and cake in one irresistible treat. Imagine sinking your teeth into a perfectly baked, golden-brown delight packed with gooey chocolate chips, crisp edges, and a soft, tender center that will make your taste buds dance with joy. Whether you're baking for a special occasion or simply craving a decadent dessert, this recipe promises to be your new go-to crowd-pleaser that'll have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat until the mixture is light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
- Transfer the cookie dough to the prepared baking pan, spreading it evenly to create a smooth, uniform layer.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the cookie cake cool in the pan for 10-15 minutes.
- If desired, decorate with additional chocolate chips, frosting, or sprinkles while still slightly warm.
- Cut into squares and serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix dry and wet ingredients just until combined to keep the cookie cake tender.
- Even Spreading: Use an offset spatula to distribute the dough evenly in the pan for uniform baking.
- Check for Doneness: Look for golden edges and a slightly soft center. A toothpick with a few moist crumbs indicates perfect baking.
- Cooling Matters: Let the cookie cake cool in the pan to help it set and make cutting easier.
- Customization: Experiment with different mix-ins like nuts, different chocolate varieties, or add a drizzle of caramel for extra excitement.
- Storage Tip: Store in an airtight container at room temperature to maintain moisture and freshness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 70mg
