Description
This Valentine Easy Cookie Cake is a delightful treat featuring rich chocolate chips and a soft cake texture. Perfect for celebrations, its simple preparation will charm anyone craving a homemade dessert.
Ingredients
Scale
- 1/2 cup unsalted butter, room temp or coconut oil
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup granulated sugar or coconut sugar
- 1 large egg or chia egg if vegan
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1 3/4 cups semi-sweet chocolate chips
- 1/4 cup unsalted butter or vegan butter
- 1 tablespoon milk or plant-based milk
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- pinch of salt
- green food coloring
- mini cinnamon candies or mini red M&Ms
Instructions
- Preheat the oven to 350°F (175°C) and line the bottom of an 8-inch springform pan with parchment paper; grease the sides.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla, mixing until well combined.
- Sprinkle the baking soda and salt over the mixture, add the flour gradually while mixing on low speed.
- Fold in the chocolate chips until well distributed.
- Press the dough into the prepared springform pan and bake for 20-25 minutes until golden brown. The center should be firm, not wet.
- Allow the cookie cake to cool completely for about 2 hours before frosting.
Notes
Ensure all ingredients are at room temperature for best results.
Refrigerate leftovers and enjoy them cold or reheated.
Use gluten-free flour for a gluten-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg