Ingredients
Scale
- 2 1/4 cups (280g) all-purpose flour 🌾
- 1 tsp baking soda 🥄
- 1/2 tsp baking powder ⚗️
- 1/2 tsp fine salt 🧂
- 3/4 cup (170g) unsalted butter, softened 🧈
- 3/4 cup (150g) packed brown sugar 🤎
- 1/2 cup (100g) granulated sugar 🍚
- 2 large eggs 🥚🥚
- 2 tsp vanilla extract 🌿
- 2 cups (340g) semisweet chocolate chips 🍫
- 1–2 tbsp milk (optional, for softer dough) 🥛
- Flaky sea salt for topping (optional) 🧂✨
- Nonstick spray or extra butter for pan 🧴
- Parchment paper for lining 🧻
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper 🧴🧻.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt until evenly combined 🌾🥄🧂.
- In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer 🧈🤎🍚.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract 🥚🌿.
- Gradually add the dry ingredients to the wet mixture and mix until just combined. If the dough seems very stiff, add 1–2 tablespoons of milk to reach a spreadable but thick consistency 🥛.
- Fold in 1 3/4 cups of the chocolate chips, reserving the rest to sprinkle on top for a pretty finish 🍫.
- Press the dough evenly into the prepared pan, smoothing the top with a spatula or your fingers. Sprinkle the reserved chips over the surface and lightly press them in 🍫👌.
- Bake for 20–25 minutes, until the edges are golden and the center is set but still slightly soft — it will firm as it cools ⏲️🔥.
- Remove from the oven and optionally sprinkle with flaky sea salt. Let the cookie cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing (or serve warm with ice cream) 🧂🍨.
- Slice into 8 wedges and enjoy — store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days 🍽️.