Double Chocolate Chip Cookie Cake
Creamy, fudgy, and delightfully chocolatey, this Double Chocolate Chip Cookie Cake is a crowd-pleaser that feels both nostalgic and indulgent.
Servings: 12 servings
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Hand Mixer
Ingredients
Ingredients
- 1 cup Unsalted butter, softened at room temperature
- 1 cup Brown sugar packed
- 1/2 cup Granulated sugar
- 2 large Eggs at room temperature
- 2 teaspoons Vanilla extract
- 2 1/4 cups All-purpose flour measured and leveled
- 1/2 cup Unsweetened cocoa powder sifted to remove lumps
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 cups Chocolate chips semisweet or a mix of semisweet and milk chocolate
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, tapping out any excess flour so the surface is lightly coated.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy. Use a hand mixer or stand mixer on medium speed for about 2 to 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined and glossy.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure the cocoa is well distributed to avoid streaks.
- Gradually blend the dry ingredients into the wet mixture until just combined. Do not overmix — stop when you no longer see streaks of flour.
- Fold in the chocolate chips with a spatula so they’re evenly distributed throughout the dough. Save a handful to sprinkle on top if desired.
- Spread the batter evenly in the prepared baking pan using an offset spatula or the back of a spoon to smooth the surface.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter. For a fudgier center, stick closer to 25 minutes; for a more set center, bake up to 30 minutes.
- Allow to cool in the pan before slicing and serving, at least 20 minutes for easier slices. Serve warm or at room temperature.
Notes
Store leftover slices in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Bring to room temperature before serving or gently warm.