Adapted from America’s Test Kitchen’s The Complete Baking Book for Young Chefs*
Have you ever struggled to decide between eating a cookie or a cake? Well, fear not! When I was perusing one of my cookbooks, I stumbled upon this recipe. What’s not to love? It’s a giant chocolate chip cookie! This is one of my favorite recipes to make because of its simplicity. I can whip one up in no time. And in addition to being mouthwateringly delicious, it’s also gluten-free!
So what are you waiting for? Let’s make this gluten-free chocolate chip cookie cake!
*This recipe is largely the same as the America’s Test Kitchen version. However, I have made a few tweaks. I have made it gluten-free, made the option to have walnuts, and changed it to work without a springform pan. Finally, I used mini chocolate chips instead of regular.
The Recipe
To start, preheat the oven to 375 degrees.
Gather your ingredients and materials! You need one cup of 1-to-1 ratio gluten-free flour* (I recommend Bob’s Red Mill or Cup4Cup); 1/4 teaspoon baking soda; 1/4 teaspoon salt (I recommend finely ground pink Himalayan salt); 8 tablespoons butter, melted, plus more unmelted butter to grease the pan; 1/2 cup packed dark brown sugar; 1/4 cup regular sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup mini chocolate chips; and 1/4 cup walnuts (optional).
*If gluten doesn’t bother you, feel free to substitute with your favorite all-purpose flour
You also need a 9-inch cake pan; medium and large mixing bowls; a whisk; a spoonula (yes, it’s a real word); oven mitts; a cooling rack; an icing spatula or butter knife; a large plate; and an appetite!
In your smaller bowl, whisk the flour, baking soda, and salt until combined
Whisk together both sugars with the melted butter. Then whisk in the egg and vanilla until smooth and combined.
Add dry ingredients to wet ingredients and stir with spoonula until combined and no flour is visible. Do not overmix, as it will make a tough cookie. No one wants a tough cookie. Add your chocolate chips and walnuts, if using, and stir until evenly distributed.
Use the spoonula to scrape out the cookie dough into the greased cake pan. Spread it until it is even and touches all edges of the pan. Place it in the oven and bake until golden brown, around 18 to 22 minutes.
When done cooking, place the cake pan on a cooling rack and let it cool in the pan for at least 30 minutes. Run an icing spatula or butter knife around the edges of the pan. Using a plate, flip the cookie out of the cake pan. Cut into slices and enjoy your gluten-free chocolate chip cookie cake!
