Browned Butter Cookie Cake (10x15 pan)
Ingredients
Ingredients
- 1 cup unsalted butter melted or browned (I browned my butter)
- 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
Instructions
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).
