Description
A delightful treat that combines the best elements of cookies and cake into a single slice, filled with chocolate chips.
Ingredients
Scale
- 1½ cups all-purpose flour (or half whole-wheat pastry flour)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1½ cups semi-sweet chocolate chips
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar (sifted)
- 1-2 tablespoons whole milk or heavy cream (adjust as needed)
- 1 teaspoon vanilla extract
- Optional toppings: sprinkles, chopped nuts, mini M&Ms, or a dusting of cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper.
- Whisk together the flour, baking soda, and sea salt in a bowl.
- Cream the unsalted butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Gradually combine the dry ingredients with the wet mixture until just incorporated.
- Fold in the chocolate chips, saving some for topping.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool completely before transferring to a wire rack.
- Beat softened butter for the buttercream until smooth, gradually adding powdered sugar, vanilla, and milk until the desired texture is achieved.
- Spread the buttercream over the cooled cake and decorate as desired.
Notes
For a sugar-free option, consider using stevia or monk fruit as a sugar substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg