Ingredients
Scale
- 12 tablespoons butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- 2 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup semisweet chocolate chips, plus extra for topping
Instructions
- Preheat the oven to 375° and lightly grease a 9" springform pan (preferred) or 9-inch cake pan.
- In a medium bowl, cream the butter, brown sugar, and granulated sugar together until well combined, about 60 seconds.
- Add the egg, egg yolk, and vanilla to the mixture, beating until well combined.
- In a small bowl, whisk together the remaining dry ingredients (except chocolate chips) and add them in 2 batches to the creamed mixture, mixing just until combined.
- Stir in the chocolate chips and press the dough into the prepared pan, flattening it evenly. Scatter extra chocolate chips on top.
- Bake for 23-27 minutes, until the center is slightly underdone; it will continue to cook as it cools.
- Optional: make a half-batch of chocolate buttercream to decorate the cookie cake with sprinkles.
Notes
Ensure the butter is softened for better mixing.
Don’t overmix the dough after adding the flour to keep the cake tender.
Allow the cake to cool completely before serving for the best texture.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 23g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.