These tasty snacks are simple to create and will make you appear skilled!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, at room temperature
- ¾ cup white sugar
- ¾ cup firmly packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla
- 2 cups milk chocolate chips (such as Guittard®)
- 1 cup chopped pecans (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking pan.
- Stir flour, baking soda, and salt together in a bowl.
- Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth.
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- Gradually stir flour mixture into butter mixture until just combined.
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- Stir in chocolate chips and nuts. Spread cookie dough into the prepared pan.
- Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 241 mg |
| Sugars | 21 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this recipe. It turned out exactly as expected. I have another cookie cake recipe made in a cast iron skillet – this one is much better. It’s thicker and gooier. Used semi-sweet chips rather than milk chocolate and the level of sweetness was perfect. Took 25 minutes in my oven to be baked properly. Of course, the edges were slightly harder but overall the cake was really nice. I’m not sure why so many people are having trouble with it. Maybe make sure your ingredients are at room temp first. After resting for 10-15 minutes, this is like having cookies right out of the over, but thicker and gooier. I recommend microwaving leftovers for 30 seconds first to restore that nice warm center. This is our new go-to for cookie cake.
This is the third time my husband has made these for me (once on my birthday because it’s all I wanted)— every time he has made it and EVERY TIME he has done SOMETHING different from the written recipe (accidental extra baking soda, melted butter instead of room temperature, accidentally added more vanilla) so every time they have turned out a little different. But EVERY TIME they have been AMAZING!!! I do all the cooking and baking for our family EXCEPT for this because it’s SO GOOD EVERY TIME even if you mess something up—-IT JUST WORKS Believe me—it’s nice to have something SO GOOD that you can let non-cooks/bakers make because NO MATTER WHAT mistakes they make it turns out DELICIOUS!!! And yes we have had to adjust for more time in the oven, but if that is your only complaint then I think your life must be pretty easy—-Thank You Chris_D for sharing such an awesome recipe
This is exactly the toll house recipe except it uses four eggs instead of two. It is good but, of course, richer and heavier than the toll house cookies
I used 1/2 butter & 1/2 margarine due to budget. I also hand-mixed everything w/ a spatula. Otherwise followed the recipe & am enjoying an edge piece as I write this. It has a cookie consistency, including the browed crispy edge yet soft enough to want to add some frosting, which will be tried in the future. Not sure why so many had issues but this turned out well. 2 extra minutes cooking time ( all ovens are different).
Baked for about 27 min—perfection. I wasn’t sure it was done but a toothpick came out clean. Once cooled, it was perfect. My husband was quite happy with it. I will definitely make this again and I followed the recipe as published.
Wonderful
I saw this recipe @ 6 pm. It looked so good that I had to make it. This late at night I had to do cake mix version which came out great. I did use butter and vanilla extract, then added flaked coconut to the batter. I did one half of cookie cake with Nutty Cream Cheese Fudge Frosting ( Just in case it was too sweet). I’ll try to make scratch version of this recipe this weekend. Thanks for sharing.
Just a big pan of mush. The edges were very brown and the entire center was just uncooked batter. I don’t think this would bake all the way in the center without the edges being burned. Just awful.
We enjoyed these. I added some syrup just because we really like it in our choco chip cookies so I figured it couldn’t hurt. It didn’t! Also, cookies normally don’t look done when it’s time to pull them out, so with so many comments saying they turned out perfect and others saying they were way underdone, I just attributed it to the look of cookies before they cool and I went against my judgment when the timer went off and I decided to go ahead and pull them out. When I cut into them they were soupy inside. I put it back in with foil just around the ends and baked until the middle was set and they ended up being great!
This came out so good!!! I followed the recipe exactly. I baked it for a total of 25 minutes. When I took the cake out of the oven it looked slightly bubbly on top like the cake might not be done, but a tooth pick came out clean. After the cake cooled for 10 minutes it settled and was perfect. I’m going to make this again and again!
I did 6×2 round pan instead. I used smaller portions of what it said to use and did a 2 serving size. I could of gotten way with 4 to 5 serving size. I also add my own touch by putting vanilla whipping frosting on top with chocolate chips and pecons on top with a drizzle of chocolate. It is so good it tease like a cookie but springy like a cake.
It was okay. The bake time was way off. I would say it needed about 35 minutes. Not a keeper.
I keep chocolate chips in the house so I’ve have tried a number of chocolate chip recipes since NJ closed… this by far is my favorite… it came out perfect!!! Its cookiey, cakey, soft, and spongy. I read once to add chocolate chips with my heart so I didn’t really measure those, I added some on top, and used walnuts instead of pecans… and IT IS DELICIOUS!!! I’m about to eat another piece now…
I followed the directions to a T & it was completely raw in the center. I had to bake it for an extra 20 minutes. Other than that it was still pretty good.
DELICIOUS
it tasted like a dry sponge cake it was not sweet enough it took longer to cook then 20 min it took almost 35 min it was tasty but it was just not right something was off
It was not like a cookie cake you would expect…. it tasted like a cake with chocolate chip into…
This is one of my favorite cakes. I also hate when people rate a cake after making changes. With that being said, I read all the reviews and determined that the cake needed a cup of milk added in the ingredients to make it more cake like. I also upped the baking time to 30 min. in a 9 x 13 pan. Yum!
Delicious and chocolatey!!! Made this for my husband’s birthday and it was a big hit!:)
I made muffins with his recipe. Turned out well.
I followed the recipe to a T, and it turned out AMAZING!! The center acts a bit doughy when it’s first pulled out of the oven, but it is actually quite done once cooled. It seemed to me like a chocolate chip blondie, not the cookie I was expecting, but quite a pleasant surprise. All 8 kids who tried it loved it, and I do too! I will definitely make it again.