Brown butter chocolate chip cookie cake is everything you love about cookies in cake form. Soft and gooey in the center, chewy on the edges and loaded with chocolate chips. Once the cookie dough is made, just press it into a pan and bake!

The brown butter takes this recipe up a notch. In my humble opinion, nothing matches the rich, caramel flavour. 

This cookie cake is big, thick, chewy and seriously perfect. 

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Brown Butter Chocolate Chip Cookie Cake

Course Dessert

Ingredients

• 1 ¾ cups (245g) all-purpose flour
• 1 tbsp cornstarch
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup (170g) unsalted butter
• ⅔ cup (135g) dark brown sugar
• ⅓ cup (65g) granulated sugar
• 2 tsp vanilla extract
• 1 large egg + 1 egg yolk
• 1 ¼ cups (200g) semisweet chocolate chips

Instructions

• Preheat oven to 350℉
• Grease a 9-inch pie dish and set aside.
• In a medium bowl whisk together flour, cornstarch, baking soda and salt. Set aside.
• To brown the butter, place butter in a medium, heavy-bottomed saucepan over medium heat and melt. Keep heating just until small golden bits start to appear at the bottom, and the butter smells nutty and caramely. Watch it carefully because the butter can burn quickly. Remove from the heat and immediately pour melted butter into a large bowl and allow to cool slightly.
• Add sugars and whisk until well blended.
• Add egg and vanilla extract and whisk until combined.
• Stir in flour mixture, mixing just until combined. Don’t over mix.
• Fold in chocolate chips.
• Press cookie dough into the prepared pan.
• Bake for 20-25 minutes until golden brown but still soft in the centre.
• Cover the edges with aluminium after 15 minutes so that the edges won’t brown too much.
• Remove cake from oven and cool completely on a wire rack before removing from the pan. Inspired by PrettySimpleSweet