Chocolate Chip Cookie Cake Recipe

Name: Chocolate Chip Cookie Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter, softened; 1 cup packed light brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 cups all-purpose flour; 2 tablespoons all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons pure vanilla extract; 1 1/2 cups bittersweet chocolate chips; 3/4 cup white chocolate chips; 1/2 cup chopped macadamia nuts; 1/2 cup chopped toasted walnuts; confectioners' sugar, for garnish; sweetened cocoa, for garnish; sweetened whipped cream, accompaniment

Servings: persons

1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups bittersweet chocolate chips
3/4 cup white chocolate chips
1/2 cup chopped macadamia nuts
1/2 cup chopped toasted walnuts
confectioners' sugar, for garnish
sweetened cocoa, for garnish
sweetened whipped cream, accompaniment

1
Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.
2
In a large bowl, cream the butter and sugars.
3
Add the eggs, beating well after the addition of each.
4
In a bowl, combine the flour, baking soda, and salt and mix with a whisk.
5
Add to the butter mixture, mixing to incorporate.
6
Add the vanilla extract.
7
Fold in the dark and white chips and the nuts.
8
Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes.
9
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10
To serve, sift confectioners sugar and sweetened cocoa over the top, and cut into wedges.
11
Serve sweetened whipped cream on the side.

1653

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup unsalted butter, softened, 1 cup packed light brown sugar, 1/2 cup granulated sugar, 2 large eggs, and more.

Yes, Chocolate Chip Cookie Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Cookie Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions