Chocolate Chip Cookie Cake Recipe

Name: Chocolate Chip Cookie Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 120 min
Yield: 24
Ingredients: Baking spray; 3 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 sticks (8 ounces) unsalted butter, softened; 2 cups packed light brown sugar; 4 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 1/4 cups buttermilk, at room temperature; 8 ounces bittersweet chocolate, chopped; 1/2 cup walnuts, chopped (optional); 1/2 cup heavy cream; 1 tablespoon light corn syrup; 1/8 teaspoon salt; 3 ounces bittersweet chocolate, chopped

High quality chocolate, chipped by hand, is the secret to this delicious cake.

Chocolate Chip Cookie Cake Recipe

Prep 10 mins

Cook 35 mins

Active 30 mins

Cooling and Resting Time 75 mins

Total 2 hrs

Serves 16 to 24 servings

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For the Cake

Baking spray
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks (8 ounces) unsalted butter, softened
2 cups packed light brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/4 cups buttermilk, at room temperature
8 ounces bittersweet chocolate, chopped
1/2 cup walnuts chopped (optional)

For the Chocolate Drizzle

1/2 cup heavy cream
1 tablespoon light corn syrup
1/8 teaspoon salt
3 ounces bittersweet chocolate, chopped

For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Coat a 17 1/4- by 11 1/2-inch jelly roll pan with baking spray.
Whisk flour, baking powder, baking soda, and salt together in medium bowl; reserve.
In large bowl, beat butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition, scraping sides and bottom of bowl with rubber spatula as needed. Add vanilla and beat just to incorporate.
Add flour mixture in three additions, alternating with buttermilk.
Stir in chopped chocolate and optional walnuts.
Scrape batter into prepared pan, making sure surface is even. Bake until cake tester inserted in cake comes out clean, 25 to 30 minutes.
Transfer to cooling rack and cool completely, about 1 hour.
For the Chocolate Drizzle: Bring cream, corn syrup, and salt to simmer in small saucepan over medium-low heat. Alternatively, microwave cream in microwave-safe container.
Place chocolate in medium bowl. Pour hot cream over chocolate and stir until completely melted. Drizzle over cooled cake and allow to set, about 15 minutes.
Cut cake into 24 pieces and serve.

Special equipment

17 1/4- by 11 1/2-inch jelly roll pan, electric mixer, rubber spatula, cooling rack

Nutrition Facts (per serving)
304	Calories
17g	Fat
32g	Carbs
5g	Protein

Nutrition Facts
Servings: 16 to 24
Amount per serving
Calories	304
% Daily Value*
Total Fat 17g	22%
Saturated Fat 10g	52%
Cholesterol 58mg	19%
Sodium 239mg	10%
Total Carbohydrate 32g	12%
Dietary Fiber 3g	9%
Total Sugars 16g
Protein 5g
Vitamin C 0mg	1%
Calcium 76mg	6%
Iron 3mg	18%
Potassium 183mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.