This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.
This Gooey Brown Butter Chocolate Chip Cookie Cake is celebration in a pan! There’s just something about slicing into a thick gooey chocolate chip cookie that is nostalgic and pure magic. It seems that almost everyone has a fond memories associated with cookie cake. For me, it always brings back memories of childhood birthday parties or cozy movie nights with friends in college. This is a dessert that’s easy to make and love and is sure to be a mood boost with each bite!
Using our fan-favorite chocolate chip cookie recipe, this Gooey Brown Butter Chocolate Chip cookie cake is loaded with an assortment of chocolate chips, crisp and golden on the edges and soft and melty in the middle. The brown butter gives the cake a rich caramel-y flavor.
Save this recipe to bake for birthday parties, game nights with friends or a cozy evening in. Let’s dive into the details! Grab a spoon because you won’t want to wait for it to cool.
Ingredients You’ll Need for the Cookie Cake
- Flour
- Baking Powder
- Baking Soda
- Salt
- Brown sugar
- Granulated sugar
- Butter
- Eggs
- Vanilla
- Semi sweet chocolate chips
- Dark chocolate chips
- Milk chocolate chips
How to Make Gooey Brown Butter Chocolate Chip Cookie Cake: Step by Step
Step 1: Brown butter.
Browning butter is super simple to do but it will take some patience and a careful eye. In a skillet over medium heat, melt two sticks of butter. Stir frequently as the butter melts.
It will start to bubble and there will be a bit of foam at the top. That is the milk solids coming to the surface. They wills tart to sink to the bottom and brown. Once you start to see the butter turning light brown and smelling caramel-y, remove from heat. Make sure to watch the browning carefully.
Remove once the milk solids have turned a caramel-like color. If they start to darken too much, it may mean your butter is burning.
Pro Tip: Stir in 4-5 ice cubes to add some more moisture back into the butter. As the butter cooks, you lose some moisture. The ice cubes will also stop any further cooking or browning of the butter.
Step 2: Cream butter with sugar.
This step is important because it whips air into the cookies, making them fluffy, so you don’t end up with a flat cookie. You will whip the butter and sugar together until it is smooth.
Step 3: Mix in eggs and vanilla.
Mix eggs and vanilla into the creamed butter and sugar. Blend until just combined and smooth.
Step 4: Mix in dry ingredients and chocolate chips.
In a separate bowl, whisk together your dry ingredients – flour, baking powder, baking soda.
Pour the flour mixture into the creamed butter and mix until just incorporated. Make sure to scrape the sides of the bowl for any loose flour.
Lastly, fold in your assorted chocolate chip mixture. This recipe uses a blend of milk chocolate, dark chocolate and semi sweet chocolate. It’s a fun flavor change that adds a bit of unpredictability in each bite!
Step 5: Pour into pan and bake!
Pour the cookie dough into a buttered skillet, springform pan or cake pan. We like using a springform pan because you can easily remove the whole cookie cake once cooled.
Bake the cookie cake for 20-25 minutes until crispy on the edges and gooey in the center. Let the cookie cake cool for at least 5-10 minutes.
Tips for Getting That Perfect Gooey Center
- Room temperature eggs. Make sure to set your eggs out ahead of time to get to room temperature. They will blend easier into your batter.
- Don’t over-mix. Overtaxing the batter can lead to a tougher cookie texture.
- Cook until edges are crispy and top is slightly firm. You don’t want an overly gooey center. If the center of the cookie cake looks a little shiny and doughy, keep baking for 5-10 additional minutes.
Storing and reheating suggestions
Store in fridge in airtight container for up to 5 days. Warm in microwave for 20-30 seconds until warm.
Serving Suggestions:
- Serve warm with ice cream.
- Cool cookie cake completely and personalize with an icing design.
- Scoop straight out of pan with spoon or slice and serve guests.
Shop Our Kitchen Favorites
More Easy Party Desserts to Try
Print
Gooey Brown Butter Chocolate Chip Cookie Cake
Description
This Gooey Brown Butter Chocolate Chip Cookie Cake has crisp golden edges, a soft, gooey center, and rich brown butter flavor. Made from our viral chocolate chip cookie recipe, it’s an easy party dessert baked in a skillet or cake pan.
Ingredients
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 sticks butter
- 3–4 ice cubes ( to stop browning)
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1 cup salted semi sweet chips
- 1/2 cup dark chocolate chips
- 1/2 cup milk chocolate chips
Instructions
- Preheat oven to 350°F. Prep skillet or cake pan – butter and line with parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a skillet over medium heat, melt butter. Stir frequently as the butter melts. It will start to bubble and there will be a bit of foam at the top. Once you start to see the butter turning light brown and smelling caramel-y, remove from heat. Stir in 4-5 ice cubes to add some more moisture back into the butter and stop the cooking of the butter. You don’t want it to over cook and burn.
- In a medium bowl, whisk together browned butter and sugars, mixing until combined. Next add in eggs and vanilla, mixing once again until combined.
- Add in half of the flour mixture and beat on medium speed until just combined. Add in remaining flour mixture and mix in until just combined.
- Fold chocolate chips into batter.
- Spread out the batter into your buttered skillet or cake pan.
- Bake the cookie cake for 20-25 minutes. Transfer cookie sheet to wire rack and let cool for 5-10 minutes. Best if eaten warm!
