How to make the perfect chocolate chip cookie cake recipe

Melt butter on low medium heat, swirling the pan occasionally until it foams and turns golden brown, making sure not to burn it.

Whisk in heavy cream into the browned butter to add moisture back into it.

Prepare dry ingredients: combine gluten-free flour (if using), baking powder, baking soda, salt, and cinnamon in a bowl and set aside.

In a mixing bowl, add the browned butter, white granulated sugar, and dark brown sugar. Mix with a paddle attachment for about five minutes until fluffy, scraping down the sides occasionally.

Add eggs one at a time on low speed, mixing for 20 seconds after each addition until incorporated. Add vanilla extract with the last egg.

Gradually add the dry ingredients in thirds, alternating with the liquid, mixing until just incorporated each time to avoid overmixing.

Remove the bowl from the mixer and finish mixing by hand to prevent overmixing.

Add chocolate chips and broken cookies to the batter, mixing until just incorporated.

Preheat the oven to 335 degrees Fahrenheit (168 degrees Celsius).

Distribute the batter into lined cake pans, using an angled spatula for even distribution. Optionally, add more chocolate chips on top.

Bang the pans to release any large air bubbles and help fill in the edges.

Bake for 28 to 30 minutes, checking for doneness with a toothpick (should come out with about five crumbs).

Let the cake cool completely before decorating or wrapping for freezing.

Equipment Needed

Spice Level:

Dietary