Chocolate Chip Cookie Cake with Fudge Drizzle
This Chocolate Chip Cookie Cake with Fudge Drizzle is SO DELICIOUS! A giant soft cookie cake topped with luscious fudge makes every bite irresistibly indulgent.
Equipment
- 9-inch Round Cake Pan
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Spoon or piping bag
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1/2 cup fudge sauce store-bought or homemade
Instructions
Preparation
- Begin by preheating your oven to 350°F (175°C). Lightly grease your 9-inch round cake pan with butter or non-stick spray, then line the bottom with parchment paper to ensure the cookie cake releases easily after baking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Mixing the Batter
- In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 to 4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, mixing at a low speed or folding by hand until just combined. Be gentle to avoid overmixing.
- Fold in the semi-sweet chocolate chips evenly throughout the batter.
Baking and Finishing
- Spread the cookie dough evenly into your prepared cake pan, smoothing the top with a spatula. Bake for 25 to 30 minutes, or until the edges are golden brown and the center looks set but still soft.
- Allow the cookie cake to cool in the pan for at least 15 minutes before transferring it to a cooling rack. Once cool or just slightly warm, drizzle the fudge sauce over the top in a decorative pattern.
Notes
- To avoid a dry cookie cake, do not overbake and check doneness early.
- Warm fudge sauce slightly before drizzling for a smooth, glossy finish.
- Store leftover cookie cake in an airtight container at room temperature up to 3 days or refrigerate for up to a week.