When it comes to chocolate chip cookies, I truly believe that chocolate chip cookie cake is basically the more evolved, delicious version.
If chocolate chip cookies are good, then a massive amount of chocolate chip cookie dough in a cake must be better.
The only problem is finding the right chocolate chip cookie cake recipe, because there are some chocolate chip cookie recipes that don’t translate well to a massive cake version.
After trying out a few chocolate chip cookie recipes, including the Nestle Tollhouse chocolate chip cookie recipe, Joanna Gaines chocolate chip cookies, and Grand Floridian chocolate chip cookies, I decided to go with my favorite, the Nestle Tollhouse version, for a cookie cake.
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Ingredients
To make a Nestle Tollhouse chocolate cookie cake, you’ll need:
- plain flour
- baking soda
- salt
- unsalted butter
- granulated sugar
- brown sugar
- vanilla extract
- eggs
- chocolate chips
Must-Have Baking Tools (seriously)
- Silicone baking mats – I use this brand and my cookies slide right off without burning!
- a cookie scoop – get this one. It makes the perfect rounded cookies every time!
- silicone spatula – try this set. It’s the best way to get the most out of your dough and batters
- rolling pin guides – I use this one. Genius way to roll your dough out evenly!
How to Make Chocolate Chip Cookie Cake
Combine the flour, baking soda, and salt in a separate bowl and whisk it together to make sure the ingredients are mixed well.
In a larger bowl, beat the unsalted butter and granulated sugar together until it’s light and fluffy.
Add in the eggs and vanilla extract and continue blending until combined.
Pour the dry mixture into the wet mixture and mix until combined.
When you see no more flour streaks, mix in the chocolate chips.
Press all of the cookie dough into an 8 to 10 inch square or circle pan that is covered in baking paper.
Bake at 375 F (190 C) for 25 to 30 minutes.
Check if it’s baked through by sticking a toothpick in the center and seeing if it comes out clean.
If not, you can put foil over the top of the cookie cake to not let the top get too overbaked while the middle cookes through.
Let cool in the pan for about 15 to 20 minutes.
Transfer to a wire rack to cool by using a plastic spatula going around the sides to loosen anything up.
How to Store Chocolate Chip Cookie Cake
Store chocolate chip cookie cake at room temperature for up to 4 days in an airtight container.
You can freeze it, as well, but I recommend freezing in individual slices wrapped in saran wrap.
Freeze for up to 3 months.
Substitutions
I don’t recommend substitutions for baking recipes because the recipes are specifically formulated to work well together scientifically.
However, you can mix it up by adding in other mix-ins like different kinds of chocolate chips, Reeses Pieces, etc.
Chocolate Chip Cookie Cake
This chocolate chip cookie cake recipe is made with the Nestle Tollhouse recipe and is moist, delicious, and filled with tiny morsels of chocolate chip.
Ingredients
- 2 and 1/4 cup flour (288 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, unsoftened (227 grams)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups chocolate chips
Instructions
- Preheat the oven to 375 F (190C)
- Combine the flour, baking soda, and salt in a separate bowl and whisk it together to make sure the ingredients are mixed well.
- In a larger bowl, beat the unsalted butter and granulated sugar together until it's light and fluffy.
- Add in the eggs and vanilla extract and continue blending until combined.
- Pour the dry mixture into the wet mixture and mix until combined.
- When you see no more flour streaks, mix in the chocolate chips.
- Press all of the cookie dough into an 8 to 10 inch square or circle pan that is covered in baking paper.
- Bake for 25 to 30 minutes. Check if it's baked through by sticking a toothpick in the center and seeing if it comes out clean. If not, you can put foil over the top of the cookie cake to not let the top get too overbaked while the middle cookes through.
- Let cool in the pan for about 15 to 20 minutes.
- Transfer to a wire rack to cool by using a plastic spatula going around the sides to loosen anything up.
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