Chocolate Chip Cookie Cake
You'll love making this homemade Chocolate Chip Cookie Cake! It's soft and chewy in the center and studded with so many chocolate chips.
Prep Time: 25 Min
– ¼ cup shortening room temperature – 2 tablespoons unsalted butter room temperature – ⅜ cup granulated sugar – ⅜ cup dark brown sugar packed – 1 teaspoon vanilla extract – 1 tablespoon milk whole milk – 1 egg room temperature – ¼ teaspoon kosher salt – ½ teaspoon baking soda – ½ teaspoon baking powder – 1 & ⅜ cup all-purpose flour (165 grams) – 1 cup semi-sweet chocolate chips (set aside 2 tablespoons)
Cook Time: 25 Min
Line and pre-heat: Preheat the oven to 350° Fahrenheit. Line a 9-inch springform pan with aluminum foil. Spray with non-stick spray. Set aside.
Start the base: Cream together butter and shortening together with a stand mixer for roughly 1 minute. Next, add in brown sugar and granulated sugar and beat again for another 2-3 minutes. Scrap bowl the bowl as need.
Add in egg to the stand mixer. Beat it together until everything is combined for about 1-2 minutes. Then, add in vanilla and milk and beat again for another 1-2 minutes.
Dump in all the dry ingredients to the stand mixer and mix until just combined (it's okay if there's are a couple of streaks of flour).
Set aside 2 tablespoons of chocolate chips but then add the rest of the chocolate chips to the dough. Gently fold into the cookie cake dough with a wooden spoon or silicone spatula. Then, press the dough into the prepared 9-inch springform pan. Gently press extra chocolate chips onto the top.
Bake for 25-30 minutes in the pre-heated oven, until the edges turn a golden brown. Then, cool: in the pan on a cooling rack until completely cooled.
Carefully Remove: the springform pan, then the foil from the cookie cake. Place on serving plate or platter. Make sure all foil is remove from the bottom and sides of the cookie cake.
Decorate: as you desire with salted caramel chocolate frosting (or frosting of your choice). Slice and enjoy!