Gluten Free Chocolate Chip Cookie Cake
Servings: 8 servings
Calories: 686kcal
Ingredients
- ½ cup unsalted butter room temperature
- 1 ⅔ cups gluten free flour blend e.g. King Arthur Measure for Measure
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup tightly packed brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cups semisweet chocolate chips
Frosting
- 1 container store-bought frosting chocolate or vanilla
Instructions
- Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray the bottom and sides of a 10 inch cake pan or springform pan with nonstick spray.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars and room temperature butter.
- Add the egg and vanilla and beat until just combined. Use a rubber spatula to scrape down the bottom and sides of the bowl.
- With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and fully combine. Add chocolate chips and stir just a few times.
- Transfer the cookie dough into the prepared pan and smooth with a stiff rubber spatula or your hands.
- Bake the chocolate chip cookie cake for 20 to 22 minutes, or until the edges are set but the center is still gooey. Do not over bake! Cool on a wire rack completely before frosting.
- The cookie cake can be stored by slicing it into wedges after frosting. Store the wedges in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 686kcal | Carbohydrates: 95g | Protein: 6g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 507mg | Potassium: 311mg | Fiber: 5g | Sugar: 70g | Vitamin A: 399IU | Calcium: 77mg | Iron: 4mg