Description
This Valentine Easy Cookie Cake offers an irresistible flavor and simple preparation, combining chocolate chips and butter for a homemade treat perfect for sweet celebrations.
Ingredients
Scale
- 1/2 cup (113 grams) unsalted butter room temp, or 7.5 tbsp (105 grams) solid refined coconut oil for df/vegan
- 1/2 cup (100 grams) brown sugar or coconut sugar
- 1/4 cup (50 grams) granulated sugar or coconut sugar
- 1 large egg 50 grams out of shell, room temp, or 1 chia egg if vegan
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (188 grams) flour see notes
- 1 3/4 cups (298 grams) semi-sweet chocolate chips if you're df/vegan, use compliant chocolate
- 1/4 cup (56 grams) unsalted butter room temp, or vegan butter if df/vegan
- 1 tablespoon milk plant-based milk if df/vegan
- 1/2 teaspoon vanilla extract
- 1 cup (120 grams) powdered sugar
- pinch of salt
- green food coloring see notes
- mini cinnamon candies or mini red M&Ms use vegan/GF candy, if needed
Instructions
- Preheat the oven to 350 °F (175 °C) and prepare an 8” (23 cm) springform pan by lining the bottom with parchment paper and greasing the sides.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the egg and vanilla until well combined.
- Sprinkle the baking soda and salt over the mixture, and beat until combined. Add the flour gradually while mixing on low speed.
- Stir in the chocolate chips until evenly distributed throughout the dough.
- Press the mixture into the prepared springform pan and bake for 20-25 minutes, or until the top is nicely browned and the center is firm, not wet.
- Allow to cool completely for about 2 hours before frosting.
Notes
Ensure the butter is at room temperature for best results.
For a vegan version, use solid refined coconut oil, a chia egg, and plant-based milk alternatives.
Let the cookie cake cool completely for easier frosting and cutting.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 250
- Sugar: 17g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg