The only thing better than a cookie is a BIG cookie, and this chocolate chip cookie cake is just that — a big cookie.
When I was younger, my mom would make me a big cookie cake for my birthday instead of a traditional birthday cake. I think she used a pizza pan rather than a springform pan (which is what I used), but I couldn’t help but be reminded of my childhood when cutting myself a slice of this cookie cake. It’s just so much fun to eat and super simple to make (no dough scooping), plus can you imagine if it were covered in frosting like an actual cake? Maybe next time…
I originally baked this cookie cake back in April for my husband, an accountant, to bring into his work as an end of tax season celebratory treat. I ended up making it that morning and didn’t leave time to photograph it (or even taste it for that matter), hence the reason why it has never made an appearance on my blog. But the other other day when I was going through my bookmarked recipes, I was reminded of this cookie cake and decided to make it again to share with all of you. I hope you like it as much as I do.
Chocolate Chip Cookie Cake
What you need:
- 1/2 cup unsalted butter, room temperature
- 1 cup all purpose whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons sea salt
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 1 cup chocolate chips
- Preheat the oven to 350 degrees. Lightly butter a springform pan.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, cream the butter and brown sugar together with an electric mixer until fluffy. Add the vanilla and almond extracts and the egg, blending until well mixed. Slowly add the flour mixture until everything is well incorporated. Using a spatula, fold in the chocolate chips.
- Put batter in your prepared springform pan and use a spatula or your fingers to press the dough into the bottom of the pan until it covers the bottom.
- Bake for 20 to 25 minutes or until the cookie is lightly browned throughout. Remove from the oven and cool the cookie in the pan on a wire rack. Once cool, remove the cookie from the pan, cut into slices and serve.