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A slice of chocolate chip cookie cake on a plate with the sliced cake to the right of it.

Chocolate Chip Cookie Cake

Easy-peasy and so delicious, this buttery chocolate chip cookie cake is made with whole wheat flour and brown sugar.
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Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

  • ¾ cup unsalted butter at room temperature
  • 1 cup dark brown sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ cups semi-sweet chocolate chips

Method
 

  1. Preheat oven to 350°F. Grease an 8 or 9-inch round cake pan and line with parchment paper.
  2. In a large bowl using a handheld mixer or stand mixer fitted with paddle attachment, cream the ¾ cup unsalted butter and 1 cup dark brown sugar until light and fluffy, Beat in the 2 eggs and 2 teaspoons pure vanilla extract.
  3. In a separate bowl, whisk together the 2 cups whole wheat flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt. Beat this mixture into the butter mixture, then fold in the 1 ½ cups semi-sweet chocolate chips.
  4. Press the cookie dough evenly into the prepared pan, place it in the oven, and bake for 22-30 minutes, until the top is set and golden brown and a tester comes out mostly clean.
  5. Remove from the oven and set the pan on a wire rack to cool completely. Cut into slices and serve directly from the pan, or transfer to a plate to serve.

Notes

  • What size pan? For a thicker cookie cake, use an 8-inch cake pan. For a thinner cake, bake the batter in a 9-inch round.
  • Batter will be thick. This is a thick cake batter, and especially so because of using whole grain flour, which absorbs more liquid.
  • Use room temperature ingredients. As with baking cookies, starting with room temperature/softened butter will create a smooth and fluffy base for the rest of the ingredients. I let my butter sit out on the counter for an hour, or warm it quickly in the microwave for 15-20 seconds.
  • Try all-purpose flour. If needed, swap all-purpose flour for the whole wheat flour. I also like to use spelt flour, another whole grain flour choice.