Eggless Chocolate Chip Cookie Cake
Celebrate anything with a delicious Eggless Chocolate Chip Cookie Cake! This giant eggless cookie is soft, chewy, and drizzled with dark chocolate for the ultimate cookie lovers treat!
Equipment
- Digital Food Scale
- Stand Mixer
- 8-inch Cake Pan
- Parchment Paper Cake Rounds
- Heatproof Mixing Bowl
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup coconut milk (or cow's milk)
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 298 grams mini dark chocolate chips
Topping
- 85 grams mini dark chocolate chips
- Flaky sea salt
Instructions
- Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the milk, flour, baking soda, and salt and mix to combine completely. Add in the chocolate chips and mix to combine again.
- Transfer the dough to the prepared cake pan and press it down evenly.
- Bake for 25 to 30 minutes or until the edges look golden brown and the middle is set. Allow the cake to cool completely before removing from the pan.
- To make the topping, melt the dark chocolate chips in a heatproof bowl doing 30 second intervals in the microwave, stirring between each one.
- Drizzle the melted chocolate over the top of the cookie cake and sprinkle it with flaky sea salt.
- Store in an airtight container for up to 7 days.
Video
Notes
Tips
- Weigh ingredients for the best results.
- Make sure your butter is soft.
- You can use cow’s milk or coconut milk, either work!
- I use mini dark chocolate chips as they’re my favorite, but regular size also works.
- You can also use milk or white chocolate in place of dark if you prefer.
- If you want to add nuts, you can add 113 grams of your favorite nuts such as walnuts, almonds, or pecans.
- You can skip the chocolate on top if you prefer, this part is optional.
- If you want to top this with frosting like a more traditional cookie cake, try Caramel Buttercream Frosting, Honey Buttercream Frosting, or Vanilla Bean Buttercream Frosting which would all be delicious with this!
- Vegan — Replace the butter with vegan butter (like Miyoko's) or vegetable shortening.
- Gluten Free — Replace the all purpose flour with 267 grams (1 ¾ cups) gluten free flour blend.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 544kcalCarbohydrates: 78gProtein: 6gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 38mgSodium: 347mgPotassium: 78mgFiber: 2gSugar: 51gVitamin A: 473IUVitamin C: 0.3mgCalcium: 91mgIron: 2mg
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