Description
A giant brown butter chocolate chip cookie cake with crispy golden edges, a soft chewy center, and rich caramel-like flavor from browned butter—perfect for celebrations or dessert lovers.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- 1/2 cup chocolate chunks (optional)
- Sea salt flakes for topping (optional)
Instructions
- Preheat oven to 175°C (350°F) and grease a round cake pan or cast iron skillet.
- Melt butter in a saucepan over medium heat until golden brown and nutty in aroma. Let cool slightly.
- In a large bowl, whisk browned butter, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla extract, mixing until combined.
- In another bowl, whisk flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture.
- Fold in chocolate chips and chocolate chunks.
- Spread dough evenly into the prepared pan.
- Top with extra chocolate chips and sea salt flakes if desired.
- Bake for 25-30 minutes until edges are golden and center is slightly soft.
- Cool slightly before slicing and serving.
Notes
- Do not overbake to maintain a chewy center.
- Brown butter adds deep caramel flavor.
- Serve warm with ice cream for extra indulgence.
- Use dark chocolate for a richer taste.
- Store covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American