Description
A thick and chewy giant chocolate chip cookie cake with golden crisp edges and a soft, slightly gooey center, packed with melty chocolate chips in every bite.
Ingredients
Units
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- 2 1/2 cups all purpose flour
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9 inch round cake pan.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in chocolate chips evenly throughout the dough.
- Press the dough evenly into the prepared pan.
- Bake for 25 to 30 minutes until the edges are golden and the center is just set.
- Allow to cool completely in the pan before slicing and serving.
Notes
- Do not overbake if you prefer a soft and gooey center.
- Press a few extra chocolate chips on top before baking for a bakery style look.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze tightly wrapped for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg