Discover the ultimate treat with our Chocolate Chip Cookie Cake Recipe! In this mouthwatering video, we’ll guide you step-by-step to create a fluffy, gooey cake that captures the essence of your favorite cookie. With rich chocolate chips and a hint of vanilla, this dessert is perfect for any occasion. Don’t miss out—join us for delicious tips and tricks, plus an irresistible frosting to top it all off!
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IMPORTANT NOTE: FOR BEST CHOCOLATE CHIP COOKIE TASTE. YOU HAVE TO BROWN THE BUTTER. BROWING THE BUTTER GIVES THE COOKIES MORE INTENSE NUTTY AND BUTTER SCOTCH FLAVOUR.
Ingredients:
200 Grams Unsalted Butter Melted and Cooked till Golden Brown
250 Grams Light Brown Sugar
1 Large Egg Room Temperature
1 Tsp Vanilla Essence / Extract
350 Grams / 2+3/4 Cup Plain Flour
1/2 Tsp Baking Soda
200 Grams Chocolate Chips
350 – 400 Grams Nutella
Complete Recipe (Step by Step)
- For browning butter. Add butter to a heavy bottomed pan over medium to low heat. As the butter melts, continuously swirl it around the pan and turn the flame to ow. The butter will quickly go from brown to burnt. So stay close to the pan and keep swirling. If you don’t want to brown butter than you can add softened butter to the cookie dough.
- Add 250 grams light or dark brown sugar in the warm butter. Mix together the texture will be like wet sand.
- Than add 1 tsp vanilla essence / extract let the temperature cool down.
- Once the brown sugar cools down, add 1 large egg (room temperature) and mix quickly. The texture will turn into caramel sauce.
- Sift 350 grams plain flour. Add 1/2 tsp soda. Mix till well combined.
- Chill the dough for 1/2 hour before adding chocolate chips or chunks. If the dough is warm or weather is hot.
- Chop 200 grams dark chocolate or milk chocolate chunks. You can use 200 grams chocolate chips instead of chocolate chunks.
- After dough is chilled, add chopped chocolate. Add as much as you like.
- Half the dough and weight it to 330 grams and refrigerate it (If kitchen is hot)
- Spread the rest 2/3 in 8 inch round pan.
- Press the dough and make edges around the pan. It should look like a well, deep from the center.
- Pour 350 – 400 grams Nutella in the center.
- Cover with 330 grams dough, which we separated earlier and refrigerated.
- If you see some holes while covering Nutella, don’t worry. Cookie dough will expan when baked and all the holes will be sealed.
- Sprinkle some chocolate ships over the dough.
- Bake at 350°F/180°C for 25 minutes in preheated over.
- Once baked, don’t serve immediately as the cookie cake will be too soft and fragile.
- Let it cool down and chill in refrigerator for 2 hours before serving.
- This chocolate chip cookie cake can be baked one day before the serving.
- Before serving, take out from the refrigerator and let it comes down to room temperature. So, that the Nutella inside is soft again.
- Decorate with chocolate spread (Optional) or serve as it is.
- Slice and serve the chocolate chip cookie cake with your choice of coffee / tea.
