Cookie Cake

In the book, the recipe is for 2. I halved the recipe to make 1 cake only so I made a few minor tweaks.


1 stick unsalted butter, softened
1 cup and 2 tbsp all purpose flour, sifted
1/2 tsp baking soda
1/4 tsp fine sea salt
1/2 cup lightly packed dark brown sugar (golden works)
2.5 tbsp sugar
1 large egg, room temperature
1/2 tbsp vanilla extract
1 cup semi-sweet chocolate chips, save 1/4 to add to the top


  1. Preheat the oven to 350 degrees F. Grease an 8″ or 9″ pan.
  2. In a stand mixer, beat butter and sugars on medium high for 2-3 minutes until creamy.
  3. Reduce the speed to low, and add the wet ingredients.
  4. Add the dry ingredients and mix until just combined.
  5. Use a rubber spatula to fold in the chocolate chips by hand.
  6. Evenly spread the batter into the pan and bake for about 20 minutes. It is done when the edges pull slightly away and a toothpick comes out clean from the center.
  7. Take the cookie out and let it cool for a few minutes while you take out the ice cream and give it time to soften. Serve warm with ice cream. Optional: Be extra crazy and add sprinkles!

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