Cozy Chocolate Chip Cookie Cake Recipe with Gooey Chocolate Centers
A soft, thick chocolate chip cookie cake loaded with pockets of melted chocolate, perfect for a cozy dessert that’s easy to make and irresistibly delicious.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups (270g) semi-sweet chocolate chips
- ½ cup (90g) bittersweet chocolate chunks or chopped chocolate (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom 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 bowl, use an electric mixer or whisk to beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until no flour streaks remain. Avoid overmixing.
- Gently fold in the semi-sweet chocolate chips and bittersweet chunks, reserving a few to sprinkle on top.
- Spread the batter evenly in the prepared cake pan and smooth the top with a spatula. Scatter the reserved chocolate chips over the surface.
- Bake for 25-30 minutes until the edges are golden and the center is set but still soft. A toothpick inserted near the center should come out with a few moist crumbs but no wet batter.
- Let the cookie cake cool in the pan on a wire rack for at least 15 minutes to firm up while keeping the gooey chocolate intact.
- Slice into wedges or squares and serve warm or at room temperature. Optionally, serve with a scoop of vanilla ice cream.
Notes
If edges brown too fast, tent the pan with foil halfway through baking. Do not overbake to keep the center gooey. Let cool before slicing to avoid crumbling. For gluten-free or dairy-free versions, substitute flour and butter accordingly. Variations include adding nuts, cocoa powder, or salted caramel drizzle.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Fat: 16
- Carbohydrates: 40
- Protein: 3
Keywords: chocolate chip cookie cake, gooey chocolate centers, easy cookie cake, chocolate dessert, homemade cookie cake, soft cookie cake