Go Back
+ servings
chocolate chip cookie cake with four slices cut
5 from 11 votes
Print Recipe Pin Recipe

Brown Butter Chocolate Chip Cookie Cake

This chocolate chip cookie cake is a riff off of the childhood classic with a gooey texture, notes of caramelized butter, and a variety of chocolate chips! 
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings8 " cookie cake
Coursecake
CuisineAmerican
AuthorSloane

Ingredients

  • 170 g (12 tablespoon) brown butter, melted & cooled, start with 204g or 14 ½ tablespoon unsalted butter
  • 240 g (2 cups) all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 213 g (1 cup) dark brown sugar
  • 100 g (½ cup) granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 2 teaspoon vanilla bean paste or extract
  • 170 g (6 oz) chocolate chips, + more for topping

Instructions

  • Preheat the oven to 350 degrees F.
  • Grease an 8" cake pan with softened butter and use two long, thick strips of parchment paper to line the pan, leaving the ends sticking up for easy removal of the cake. For extra assurance, cut out a circle of parchment paper to line the entire bottom of the pan.
  • Start by browning the butter. You'll need 170g of brown butter, so start with about 204g (as the butter melts, water evaporates).*
  • To brown the butter, in a small saucepan, heat the butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
  • Pour the brown butter into a glass measuring cup and place in the fridge to chill for 15 minutes.*
  • Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Weigh out the cooled melted brown butter into a medium size mixing bowl.
  • Whisk in the sugars until fully combined.
  • Mix in the eggs, egg yolk, and vanilla.
  • Add in the dry ingredients, and gently fold with a rubber spatula until just combined.
  • Lastly, fold in the chocolate chips.
  • Pour the batter into the prepared pan and smooth out the top with a rubber spatula.
  • Sprinkle more chocolate chips on top, as desired.
  • Bake the cookie cake for about 35 minutes until evenly golden on top and toothpick inserted comes out clean.
  • Allow to cool completely in the pan.
  • Lift the cookie cake from the pan using the parchment strips onto a serving plate or cake stand.
  • Decorate as desired and enjoy!

Notes

  • Start with an extra couple tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.
  • Don't add ingredients to the hot brown butter. Chill it in the fridge for about 15 minutes to bring it to room temperature before proceeding with the recipe.
  • I recommend using a variety of chocolate chip sizes, as well as a mixture of semi-sweet and bittersweet for visual appeal and balance of chocolate flavor.
  • Be sure to let the cookie cake cool completely in the pan and before decorating or the frosting will melt!

Nutrition Facts

Calories: 545kcal | Carbohydrates: 76g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 347mg | Potassium: 151mg | Fiber: 1g | Sugar: 51g | Vitamin A: 623IU | Calcium: 78mg | Iron: 2mg
Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!