Amazing! Chocolate Chip Cookie Cake

This soft, chewy, delicious cookie cake recipe is perfect for any occasion, and can be decorated very easily because it holds shape on its own!

Prep time: 10 minutes Bake time: 20 minutes Servings: 8-10 slices

Ingredients: 2 cups of AP flour (I use unbleached)

2 tsp cornstarch

1 tsp baking soda

pinch of salt (optional)

1 1/2 sticks of butter (softened)

1/2 cup of brown sugar

1/2 cup of white sugar

1 egg

1 tbsp of vanilla

chocolate chips (milk chocolate or semi-sweet)

Instructions:

  1. Preheat oven to 325 degrees, and line a 9 inch round cake pan with parchment paper. Set aside.
  2. In a medium sized bowl, combine flour, cornstarch, baking soda, and salt. Set aside.
  3. Beat the butter, brown sugar, and white sugar together until smooth.
  4. Add the egg and vanilla to the sugar mixture and combine.
  5. Add the dry ingredients into the wet ingredients until well combined.
  6. Add the chocolate chips to taste and combine with a rubber spatula.
  7. Spread dough into prepared pan, spread it out evenly to the edge.
  8. Bake about 20 minutes, until the edges are lightly golden and the center top of the cookie looks wrinkly.
  9. Let cool completely in cake pan, then move to a cooling rack to decorate, slice, and serve.
  10. Enjoy!

Recipe Notes: Soften butter, but do not use completely melted butter, this will cause a thinner cookie. DO NOT OVERBAKE! If you overbake the cookie will not be soft and chewy once completely cooled. It will continue to bake all of the way through while cooling. Using parchment paper to line the pan is very important for this recipe, when lining the pan, use enough paper that it is taller than the edge of the pan, this makes you able to pull the cookie out without breaking it.


Classic and delicious chocolate chip cookies (with egg free option)

These chocolate chip cookies are classic and made with simple ingredients, they are made with my secret ingredient for a crispy around the edge, chewy in the middle, cookie!

Prep time: 10 minutes Chill time: 1 hour Bake time: 15 minutes Servings: 24 cookies

Ingredients: 2 1/4 cups AP flour ( I use unbleached)

1 tsp baking soda

1 tsp salt

3/4 cup softened butter

3/4 cup brown sugar

3/4 cup white sugar

2 eggs

1 pack of instant vanilla pudding (powder)

2 tsp vanilla

chocolate chips (milk chocolate or semi-sweet)

Instructions:

  1. Preheat oven to 325 degrees.
  2. In a medium sized bowl, combine flour, baking soda, salt, and vanilla pudding. Set aside.
  3. In a large bowl, combine butter, brown sugar, and white sugar until well combined and smooth.
  4. Add eggs and vanilla into sugar mixture and combine.
  5. Add dry ingredients to wet ingredients and combine well.
  6. Add in chocolate chips to taste and mix with a rubber spatula.
  7. Cover bowl and place in refrigerator, chill for 1 hour.
  8. Remove bowl from refrigerator, roll dough into 1 1/2 inch balls, and place on ungreased cooking sheets about 2 inches apart.
  9. Bake for about 15 minutes, or until the cookies are a light brown color around the edges.
  10. Remove from oven, and let cool for 15 minutes on cooking sheets, and then carefully move cookies to cooling rack to cool completely.
  11. Serve and enjoy!

Recipe Notes: Use softened butter, not completely melted butter otherwise cookies will spread too much and become too thin and dry. These cookies can be made without completing step #7, but will be thinner. The vanilla pudding is not necessary for this recipe, but it gives the cookies a very rich taste and also helps them to develop a crispy edge with a gooey center. Cookies will look underbaked when removed from the oven, but they will finish baking while cooling, DO NOT OVERBAKE!

Special Recipe Note: If you do not want to use eggs in this recipe, there is a simple alternative and the cookies will end up with the same consistency and taste.

For egg free cookies: Replace eggs with 1/2 cup of heavy whipping cream, and 1/2 tsp of baking powder. Note: This replacement is only suitable and measured out for this specific recipe.