I don’t have much of a sweet tooth and, haven’t baked anything in a while. I’m getting ready to move and I’m trying to clean out both my fridge and pantry to make the move easier. When I was going through my pantry I stumbled upon my baking supplies and thought these items could easily spill and make a mess. So I decided to use them up and make a sweet treat. One of my favorite treats is a chocolate chip cookie cake with a scoop of ice cream. Chocolate chip cookie cakes are easy to make, which makes them great for last-minute parties. They’re also customizable. You can add different types of chocolate chips or your favorite chocolate candy. It has a chewy center and crispy outside that satisfies my sweet tooth.
Chocolate chip Cookie Cake
Ingredients:
- 1 1/4 cups of flour
- 1 tsp of baking soda
- 1/2 tsp sea salt
- 1/2 cup of sugar
- 1/2 cup of brown sugar
- 1 tsp vanilla extract
- 1/2 cup of butter (softened)
- 1 egg (room temperature)
- 1 cup of milk chocolate chips
Instructions:
- Start by preheating the oven to 325 degrees. Then whisk together flour, baking soda, and salt in a small bowl.
- Then, mix softened butter, sugar, and vanilla in a large bowl. Once well blended, mix in the eggs until you get a light fluffy texture.
- Next, slowly mix the flour mixture with the egg and sugar mixture. Then fold in 1 1/2 cups of chocolate chips.
- Generously grease a 10′ cast iron skillet or round cake pan with butter.
- Press cookie dough into a greased pan. Press the remaining 1/2 cup of chocolate chips on the top of your cookie cake.
- Bake for 25 to 35 mins or until the center is set. Once done, remove from the oven and let cool for at least 5 minutes
Notes:
- A 10″ cast iron skillet works best
- Get the print-friendly version here.
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