Browned Butter Cookie Cake
Ingredients
- ○ 1 cup unsalted butter, melted or browned (see below)
- ○ ¾ cup light brown sugar, packed
- ○ ½ cup granulated sugar
- ○ 1 large egg + 1 egg yolk
- ○ 1½ tsp vanilla extract
- ○ ½ tsp baking soda
- ○ ½ tsp salt
- ○ 2¼ cups all-purpose flour
- ○ 2 cups semi-sweet chocolate chips
- Optional (for that deeper, “mall cookie” flavor):
- ○ Brown the butter first: melt in a saucepan until amber bits form on the bottom and
- it smells nutty. Cool for ~10 min before using.
- ○ Add 1 tsp cornstarch with the flour — keeps it soft inside but dense.
Instructions
- ○ Preheat oven to 350°F (metal pan) or 340°F (if using a dark or coated pan).
- ○ Mix melted/browned butter with both sugars until glossy and combined.
- ○ Whisk in egg + yolk, then vanilla.
- ○ Add salt, baking soda, and flour. Mix just until flour disappears — it’ll be thick.
- ○ Fold in chocolate chips.
- ○ Spread evenly into a greased 10x15 pan (you can line with parchment for easy
- removal).
- ○ Bake 15–20 minutes, until edges are golden and center looks just set. It should
- still jiggle slightly when you move the pan.
- ○ Cool in the pan for at least 30 minutes before removing or decorating.
- ●
- 🔧 Notes
- ○ For extra chew: swap ¼ cup of the flour for bread flour or add 1 Tbsp of light
- corn syrup.
- ○ For crisp edges & soft center: bake on the middle rack and rotate the pan
- halfway.
- ○ This dough also bakes beautifully as a thick round cookie cake (use a 12"
- round pan at 350°F for 18–22 minutes).
Notes
● erfect Dense Chewy Cookie Cake (10x15 pan)
