Description
A warm cookie cake loaded with chocolate chips and topped with creamy frosting, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour (gluten-free optional)
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (coconut sugar optional)
- 1 teaspoon vanilla extract
- 2 large eggs (or flaxseed meal alternative)
- 1 cup chocolate chips (or favorite mix-ins)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar (sugar substitute optional)
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk)
- Sprinkles (optional for decoration)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare your baking pan by greasing it with butter or non-stick spray.
- Mix the flour, baking soda, and salt in a mixing bowl.
- Cream the room temperature butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time and then beat in the vanilla extract.
- Combine the dry ingredients with the wet mixture until just incorporated.
- Fold in the chocolate chips or preferred mix-ins.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 20-25 minutes until edges are golden brown.
- Cool the cake for 10 minutes before transferring it to a cooling rack.
- Make the frosting by beating the softened butter, adding powdered sugar, vanilla, and heavy cream until fluffy.
- Frost the cooled cake, adding sprinkles if desired.
Notes
Store the cookie cake without frosting in an airtight container for up to three days. Frost just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg