The Original Chocolate Chip Cookie Cake

The Original Chocolate Chip Cookie Cake

6
Chris__D 0

"This is a dense cake with milk chocolate chips that makes a great snack. Kids love it."

Ingredients 35 m {{adjustedServings}} servings 282 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
  2. Stir flour, baking soda, and salt together in a bowl.
  3. Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan.
  4. Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.
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Reviews 6

  1. 7 Ratings

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naples34102
11/21/2013

I always love it when I’m the first reviewer of a recipe and I can enthusiastically report that I loved it. And the reverse is also true. I very much dislike having to review a recipe poorly, and no more so than when I’m the first reviewer. I wouldn’t call it cake – and I wouldn't call it bars either. It wasn't moist as a cake should be, but it wasn't chewy as a bar would be either. I rate these two stars because frankly, after trying these we didn’t think they were good enough to keep.

Beth Hernandez
8/26/2014

I made this for a "Happy First Day of School" treat. It was easy to make and turned out great! I kept the leftovers for snack bars. I am overall very pleased with the taste. The consistency is somewhere between a cookie and a bar.

ChefTexasGirl:)
3/29/2015

This is a great recipe, thanks for sharing. I changed two things that seemed to make this more of a equal split between cookie and cake. I added 1 cup of quick cooking oats (food processed down to flour,substituted for one of the cups of flour). And instead of 1 cup of butter, I used 1 stick of unsalted butter and 1 stick of margarine. Also I like to add one bag of chocolate chips (regular size) and one bag of mini chocolate chips, bc it gives a almost saturated chocolate texture to the cookie cake, and the Kids LOVE it! Excellent recipe!