🍪 Giant Chocolate Chip Cookie Cake 🍫
Ingredients (Serves 10–12):
2¼ cups (280g) all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
1 cup (227g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
¾ cup (165g) packed light brown sugar
1 tsp pure vanilla extract
2 large eggs, room temperature
2 cups (340g) semi-sweet chocolate chips, plus extra for topping
Instructions:
Prep & Preheat:
Preheat oven to 375°F (190°C). Grease a 10-inch round cake pan or line with parchment paper, leaving a slight overhang for easy removal.
Whisk Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Cream Butter & Sugars:
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium-high for 2–3 minutes until light and fluffy. Scrape down the sides as needed.
Add Wet Ingredients:
Mix in vanilla, then add eggs one at a time, beating well after each until fully incorporated.
Incorporate Dry Mix:
Gradually add the flour mixture on low speed, mixing just until no dry streaks remain. Avoid overmixing.
Fold in Chocolate:
Stir in 2 cups of chocolate chips with a spatula until evenly distributed.
Press & Top:
Transfer dough to the prepared pan and press evenly into the bottom with damp hands or a spatula. Sprinkle extra chocolate chips over the top for visual appeal and extra richness.
Bake:
Bake 20–25 minutes, or until edges are golden brown and the center looks set but still soft (a toothpick inserted should come out with moist crumbs, not wet batter).
Cool Completely:
Let the cookie cake cool in the pan on a wire rack for at least 45 minutes before slicing—this ensures clean, intact portions.