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Best Game Day Chocolate Chip Cookie Cake

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A giant, shareable chocolate chip cookie baked in a pan, with crisp edges and a soft, gooey center. Perfect for game day or any gathering, this easy recipe uses melted butter for a dense, chewy texture and comes together in under 40 minutes.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks, 226g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9-inch round cake pan with parchment paper and lightly grease the sides with butter or non-stick spray.
  2. Whisk the dry ingredients. In a medium bowl, combine 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Whisk until evenly distributed. Set aside.
  3. Melt the butter. In a microwave-safe bowl, melt 1 cup (2 sticks, 226g) unsalted butter in 30-second intervals. Let it cool for 2-3 minutes—you don’t want it hot enough to cook the eggs.
  4. Mix the sugars and butter. In a large bowl, combine the melted butter with 1 cup (200g) packed light brown sugar and ½ cup (100g) granulated sugar. Whisk vigorously for about 1 minute until the mixture looks like wet sand and smells amazing.
  5. Add the eggs and vanilla. Crack in 2 large eggs and add 2 teaspoons vanilla extract. Whisk until smooth and glossy. The mixture should be pale and slightly thickened—about 30 seconds of whisking.
  6. Fold in the dry ingredients. Pour the flour mixture into the wet mixture. Use a rubber spatula to fold gently. Stop as soon as you no longer see streaks of flour. Overmixing develops gluten and makes the cookie cake tough.
  7. Add the chocolate chips. Fold in 2 cups (340g) semi-sweet chocolate chips. Reserve about ¼ cup to press onto the top for that bakery-style look.
  8. Press the dough into the pan. Transfer the dough to your prepared pan. Use your hands or a spatula to press it evenly. Here’s my trick: press the center slightly thinner than the edges—about ¼ inch thinner. This prevents the dome effect.
  9. Bake for 22-28 minutes. Start checking at 22 minutes. The edges should be golden brown and set, but the center should still look slightly underdone and puffy. A toothpick inserted near the center should come out with moist crumbs, not raw batter.
  10. Cool in the pan for 10 minutes. Place the pan on a cooling rack. After 10 minutes, run a knife around the edge and lift the cookie cake out using the parchment paper. Transfer to the cooling rack.
  11. Sprinkle with flaky sea salt. While still warm, sprinkle a pinch of flaky sea salt over the top. This is optional but trust me—it’s the move.
  12. Cool completely before slicing. Let it cool for at least 30 minutes before cutting. Warm cookie cake is delicious but messy. For clean slices, wait until it’s completely cool.

Notes

For best results, use room temperature eggs and fresh baking soda. Press the center of the dough slightly thinner than the edges to prevent doming. Let the cookie cake cool completely before slicing for clean pieces. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: chocolate chip cookie cake, game day dessert, easy cookie cake, giant cookie, shareable dessert

Find it online: https://daintydine.com/best-game-day-chocolate-chip-cookie-cake-recipe/