Indulge in 1 Heavenly Chocolate Chip Cookie Cake

This oversized Chocolate Chip Cookie Cake is soft in the center, golden at the edges, and made for sharing on cozy, happy occasions.

Scale

Cook Mode Prevent your screen from going dark

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.