Easy Chocolate Chip Cookie Cake
A delightful combination of soft, chewy cookie texture and fluffy cake, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use room temperature for better mixing.
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs At room temperature.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips Fold into the batter.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch cake pan and set it aside.
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips until evenly distributed in the batter.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Slice and serve warm.
Notes
Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate syrup. Leftovers can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.