Indulge in a heavenly treat that marries the best of both worlds – the cookie and the cake. This giant homemade Chocolate Chip Cookie Cake will be a hit among all, be it your family or friends. Soft, chewy and overflowing with gooey chocolate chips, this delicious cake is incredibly versatile and can be decorated to suit any occasion. Bake it for your next celebration, and watch as it becomes the centerpiece of the party.
When it comes to cookies, one is never enough. But does that still hold true for a cookie cake? This super easy, chocolate chip cookie cake is the answer to your cravings. No need to wait for chill time, no hassle of rolling out individual cookies and the added bonus of being able to decorate it, just like a traditional cake. With its irresistible aroma, you’ll have everyone waiting by the oven, eagerly anticipating its arrival.
To bake this cookie cake, you’ll need baking soda, I can’t believe it’s not butter, white sugar, brown sugar, high-quality Dutch-processed cocoa powder, flour, salt, an egg, vanilla extract, and chocolate chips. Follow the steps to make the cookie cake, and don’t forget to cool it completely before removing from the pan. If you’re feeling adventurous, you can try different variations of chocolate chips, including peanut butter chips, caramel chips, or butterscotch chips.
Make sure to store the leftover cake covered at room temperature for 2 days, or freeze it for up to 2 months for a future treat.
So, whether it’s a cake or a cookie, the answer is clear – this chocolate chip cookie cake is simply delicious.
When baking a cookie cake, there are a few key ingredients to keep in mind.
Baking Soda: make sure your baking soda is fresh and not past its expiration date. Baking powder should not be substituted as it will result in a too cakey texture.
Light Margarine: In terms of butter substitutes I like to use I can’t believe it’s not butter light or country crock light. These come in large tubs. You can optionally use light butter (usually marketed as light butter with canola oil). I’ve found with I can’t believe it’s not butter I use a little more flour than with light butter.
Sugars: For a perfect balance of sweetness and flavor, I suggest using a combination of white and brown sugar. White sugar contributes to the sweetness and structure of the cake, while brown sugar adds a caramelized taste and helps maintain a soft and chewy center. You may be able to opt for a zero calorie sweetener but I don’t recommend it. I’ve found that most zero calorie sweeteners cause stomach upset and don’t perform as well as regular sugars.
Flour: I use all purpose flour, I have not tested this recipe with any other type of flour but you may be able to use gluten free 1:1 ratio flour as a gluten free substitute. I have not personally tested this method so I can not speak to how it will taste.
Egg: Don’t try to substitute the egg, by substituting the butter we’ve already gotten rid of a lot of the fat in this recipe, the yolk of the egg is essential for providing structure.
Semi-sweet Chocolate Chips: I use semi-sweet but you can use whatever chips you want! I have not tried using zero sugar chips in this recipe but they should work fine as a lower calorie alternative.
Start by setting your oven to 350F and liberally grease a 9-inch round cake pan with cooking spray.
Combine the flour, baking soda, and salt in a separate bowl.
In a large mixing bowl, cream the light margarine and the sugars until smooth. Do not over beat, too much air leads to crumbly and puffy cookies.
Add an egg and the vanilla extract to the mixture and beat until well incorporated, taking care to scrape the sides of the bowl as necessary. Gradually mix in the flour on low speed until just blended. Finally, fold in half the chocolate chips.
Spread the cookie dough evenly in the prepared cake pan, and add the rest of the chocolate chips on top.
Bake for 18 to 20 minutes until the cookie has a light brown color and appears dry on the surface.
Once done, let it cool down completely in the pan on a wire rack.
What are the Calories / Macros for The Chocolate Chip Cookie Cake?
This chocolate chip cookie cake makes 8 equal slices. Each slice is 189 calories. The entire cookie cake is 1515 calories total. An average unfrosted slice of cookie cake is 350-400 calories and is much thinner than our cookie cake. This is a reduction of 52% of the calories. I’m going to pat myself on the back here a bit and say these are also 150% of the flavor because they are so damn good.
189 Calories, 34.5 Carbs, 4.75 Fat, 2.8 Protein
Low Calorie Chocolate Chip Cookie CakeCourse: DessertCuisine: AmericanDifficulty: Easy
This giant homemade Chocolate Chip Cookie Cake will be a hit among all and at only 189 calories a slice you can have a few guilt free!
1/3rd cup light margarine (75g)
1/2 cup light brown sugar, packed (110g)
1/8 cup granulated sugar (33g)
1 1/8th cups all purpose flour (140g)
1/2 tsp baking soda (3g)
1/4th tsp salt (1.5g)
1 large egg
1 1/2 tsp vanilla extract (6g)
2.75 tbsp semi sweet chocolate chips (38g)
- Preheat oven to 350F, liberally grease a 9-inch round cake pan with cooking spray.
- Combine the flour, baking soda, and salt in a separate bowl.
- In a large mixing bowl, cream the light margarine and the sugars until smooth. Do not over beat.
- Add egg and the vanilla extract to the mixture, beat until well incorporated. Gradually mix in the flour on low speed until just blended. Finally, fold in half the chocolate chips.
- Spread the cookie dough evenly in the prepared cake pan, and add the rest of the chocolate chips on top.
- Bake for 18 to 20 minutes until the cookie has a light brown color and appears dry on the surface.
- Once done, let it cool down completely in the pan on a wire rack.
- Do not try to remove the cookie from the cake pan until it has cooled completely. It will break if you try.
- Do not skip using cooking spray on the bottom & sides of the pan, the cookie cake will stick and you won’t be able to get it out in one piece
- if you don’t have a cake pan you can alternatively use a 9 inch cast iron skillet