One-Bowl Chocolate Chip Cookie Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A large, chewy chocolate chip cookie baked in a cake pan—perfect for sharing and celebrating any occasion. This American-inspired recipe, ready in about 45 minutes, layers unsalted butter, brown sugar, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 8 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a large mixing bowl, cream together 1 cup softened unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar using a hand mixer until light and fluffy, about 3 minutes.
  2. Step 2: Beat in 2 large eggs one at a time, followed by 2 tsp vanilla extract until fully incorporated.
  3. Step 3: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
  4. Step 4: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
  5. Step 5: Fold in 1 1/2 cups semisweet chocolate chips evenly.
  6. Step 6: Spread the cookie dough evenly into a greased 9-inch round cake pan, smoothing the top with a spatula.
  7. Step 7: Bake for 25-30 minutes until the edges are golden and a toothpick inserted in the center comes out with moist crumbs.
  8. Step 8: Cool in pan on a wire rack for 15 minutes before slicing into wedges to serve.

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