Description

A thick, chewy, golden-brown chocolate chip cookie cake baked in a 12-inch pan, featuring browned butter for nutty depth and sea salt flakes for contrast. It serves 12-16 people and is perfect for game day parties.

Ingredients

Scale

1 cup (226g) unsalted butter
¾ cup (150g) granulated sugar
1 cup (220g) packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ½ cups (315g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (340g) semi-sweet chocolate chips
1 cup chopped nuts (optional, walnuts or pecans)
Sea salt flakes (for topping)

Instructions

Preheat oven to 350°F (175°C). Line a 12-inch round cake pan or cast iron skillet with parchment paper and grease lightly.
Melt butter in a saucepan over medium heat, stirring frequently until it turns golden brown and smells nutty (about 5-7 minutes). Pour into a heatproof bowl and cool for 5 minutes.
In a large bowl, whisk together the cooled browned butter, granulated sugar, and brown sugar until combined like wet sand.
Add eggs one at a time, whisking well after each addition. Stir in vanilla extract until the mixture is smooth and glossy.
Add flour, baking soda, and salt to the wet ingredients. Mix on low speed or with a wooden spoon until just combined. Do not overmix.
Fold in chocolate chips (and nuts if using) with a spatula. Reserve a handful of chips for topping.
Transfer dough to the prepared pan. Press into an even layer, creating a slight mound in the center. Sprinkle reserved chips on top and press lightly.
Bake for 25-30 minutes until edges are golden brown and the center looks slightly underbaked.
Remove from oven and immediately sprinkle with sea salt flakes.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into wedges.

Notes

Browning the butter adds a nutty depth of flavor. Do not overbake the cookie; the center should look slightly underbaked as it will continue to cook on the hot pan. For best results, use a 12-inch pan. If using a 9-inch pan, reduce baking time to 20-25 minutes. Can be made gluten-free by using a 1-to-1 gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 wedge
Calories: 450
Sugar: 35
Sodium: 280
Fat: 24
Saturated Fat: 14
Carbohydrates: 55
Fiber: 2
Protein: 6

Keywords: chocolate chip cookie cake, game day dessert, football snacks, brown butter cookies, giant cookie, crowd pleaser, easy baking