Caramel Chocolate-Chip Cookie Cake
Ovenly bakeries in Brooklyn and Manhattan sell this jumbo chocolate-chip cookie cake in a heart-shaped mold for Valentine’s Day (or Galentine’s Day if you prefer), but we think it’s a great, easy, and romantic dessert recipe for any time of year. The eggless, one-bowl (edible) cookie dough comes together in a flash and bakes to rich, chewy edges with a soft center. You can bake it in an 8-inch cake pan for an oversized cookie with a gooey center, or divide the batter into 12 paper-lined cupcake molds (in that case, bake at 350°F for 25–30 minutes).
What You Will Need
- 8-inch Round Pan or Heart-Shaped Pan
- Parchment Paper or Aluminum Foil
- Medium Bowl
- Large Bowl
- Wooden Spoon or Spatula
- Offset Spatula
- 2⁄3 cup (115 g) canola oil, plus more for greasing the pan
- 1 3⁄4 cups plus 2 Tbsp. (280 g) all-purpose flour
- 1 1⁄4 tsp. (5 g) baking powder
- 1⁄2 tsp. (3 g) baking soda
- 1 1⁄4 tsp. (3 g) fine sea salt
- 1⁄2 cup plus 1 Tbsp. (115 g) sugar
- 1⁄2 cup plus 2 Tbsp. (115 g) light brown sugar
- 2⁄3 cup (85 g) bittersweet chocolate chips or the equivalent in coarsely chopped chocolate
- (85 g) caramel sauce (store-bought or <a href="https://www.saveur.com/video-how-make-caramel-sauce">homemade/ </a>), at room temperature
- Vanilla ice cream, for serving (optional)
- Set a rack in the center of the oven and preheat to 325°F. Grease an 8-inch round or heart-shaped cake pan and line the bottom with a circle of parchment paper or aluminum foil.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In a large bowl, whisk the sugar, brown sugar, canola oil, and ⅓ cup plus 1 tablespoon (90 g) cold water until the mixture looks uniform and emulsified. Add the flour mixture to the sugar mixture and stir with a wooden spoon or spatula until the dry ingredients are fully incorporated into the wet. Add the chocolate chips and drizzle in the caramel sauce, and continue stirring until just incorporated. (It’s okay if you see ribbons of caramel throughout the dough.)
- Pour the batter into the prepared cake pan, smooth the surface with the back of the spoon or an offset spatula, and transfer it to the oven. Bake, rotating the pan halfway through, until the cookie no longer jiggles when shaken lightly and a cake tester inserted in the center comes out clean, about 50 minutes.
- Let the cookie cool to warm before unmolding and serving (the cookie will fall slightly in the center during that time). Invert onto a clean cutting board, remove the parchment paper, then flip the cookie back upright and place onto a serving plate cake stand. Cut into wedges if desired, and serve with vanilla ice cream, if desired.