Ingredients
Method
- Set the oven to 350°F (177°C) and coat a 9-inch round pan or pie dish with nonstick spray, then set it aside.
- Beat the softened butter and brown sugar together in a large bowl on medium speed until light and creamy, about 3 minutes.
- Add the egg, egg yolks, and vanilla, then beat again until the mixture looks smooth and fully blended, scraping the bowl as needed.
- In another bowl, stir together the flour, cornstarch, baking soda, and salt until evenly combined.
- Pour the dry ingredients into the butter mixture and mix on low speed just until a thick dough forms.
- Stir in the chocolate chips briefly, only until they are spread throughout the dough.
- Press the dough evenly into the prepared pan, smoothing the top so it bakes level.
- Bake for 22–26 minutes, or until the top looks lightly golden and a toothpick inserted comes out mostly clean with a few moist crumbs.
- Let the cookie cake cool completely in the pan on a wire rack, and if you like, gently press a few extra chocolate chips on top while it’s still warm.
- Once fully cooled, loosen the edges, transfer to a serving plate if desired, and frost the top with chocolate buttercream before slicing.
Nutrition
Notes
This cookie cake is all about that soft, bakery-style center and shareable slices. It’s the kind of dessert that disappears fast at birthdays and cozy family gatherings, especially with a swirl of frosting on top.