Baking Recipes design inspiration
Make a giant Nutella chocolate chip cookie cake in 35 minutes. Soft center, crisp edges, and perfect for sharing.
This Nutella chocolate chip cookie cake is the dessert you make when you can't decide between a cookie and a cake. You get the best of both: a soft, chewy center with slightly crisp edges, all in one pan.
It's a giant cookie you slice like a cake. The Nutella adds a rich hazelnut flavor that pairs beautifully with the chocolate chips. You'll need about 15 minutes to mix the dough and 35 minutes to bake it.
This recipe is forgiving and simple. It's perfect for a birthday, a potluck, or just a Tuesday when you need something sweet. You can even make the dough ahead and bake it later.
Why You'll Love This Recipe
About the Ingredients
1/2 cup (1 stick) unsalted butter, melted
Use unsalted butter so you control the salt. If you only have salted, skip the added salt in the recipe.
3/4 cup (150g) packed light brown sugar
Brown sugar keeps the cookie soft. You can use dark brown sugar for a deeper molasses flavor.
1 large egg
Bring it to room temperature for easier mixing. Cold egg can seize the butter.
1 teaspoon vanilla extract
Pure vanilla adds warmth. You can use imitation vanilla if that's what you have.
1 1/4 cups (160g) all-purpose flour
Spoon and level the flour. Scooping can pack in extra flour and make the cake dry.
1/2 teaspoon baking soda
This helps the cookie spread and rise slightly. Don't skip it.
1/2 teaspoon salt
Salt balances the sweetness. If you used salted butter, reduce to 1/4 teaspoon.
1/2 cup Nutella
Use a good quality hazelnut spread. You can substitute any chocolate-hazelnut spread.
3/4 cup (130g) chocolate chips
Semi-sweet or dark chips work best. Milk chocolate makes it sweeter.
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. Mix Wet Ingredients
In a large bowl, whisk the melted butter and brown sugar together until smooth. Beat in the egg and vanilla until well combined.
3. Add Dry Ingredients
Sprinkle the flour, baking soda, and salt over the wet mixture. Stir with a spatula until just combined. The dough will be thick.
4. Fold in Chocolate and Nutella
Gently fold in the chocolate chips. Then drop spoonfuls of Nutella over the dough and give it a few swirls. You don't want to fully mix it in—just create ribbons.
5. Press into Pan
Scrape the dough into your prepared pan. Press it into an even layer with your fingers or a spatula.
6. Bake the Cake
Bake for 30 to 35 minutes, until the edges are golden brown and the center is just set but still soft. A toothpick inserted near the edge should come out clean, but the center will look underdone.
7. Cool and Slice
Let the cookie cake cool in the pan for 10 minutes. Then slice it into wedges and serve warm or at room temperature.
Delicious Variations
- Add 1/2 cup chopped toasted hazelnuts for extra crunch.
- Swap the chocolate chips for white chocolate chips or peanut butter chips.
- For a s'mores twist, press a few marshmallows on top during the last 5 minutes of baking.
How to Store Baking Recipes design inspiration
Refrigerator
Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Freezer
Wrap the cooled cookie cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating
Reheat individual slices in the microwave for 15 seconds for a just-baked taste.
Frequently Asked Questions
Q: Can I make this cookie cake without Nutella?
Yes, you can omit the Nutella entirely, or replace it with peanut butter or a chocolate spread. The texture will still be great.
Q: Why is my cookie cake dry?
It's likely overbaked. The center should look slightly underdone when you pull it out. Also, measure your flour correctly by spooning and leveling.
Q: Can I use a different pan size?
You can use an 8-inch pan for a thicker cake (bake a few minutes longer) or a 10-inch pan for a thinner one (check at 25 minutes).
Q: How do I know when it's done?
The edges will be golden brown and the center will look puffy and slightly soft. A toothpick inserted near the edge should come out clean.
Try this Nutella chocolate chip cookie cake for your next celebration. It's simple enough for a weekday treat and special enough for a birthday. Save the recipe so you have it when you need it.
Best Baking Recipes design inspiration You Will Make Again
Make a giant Nutella chocolate chip cookie cake in 35 minutes. Soft center, crisp edges, and perfect for sharing.
🧂 Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup (150g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Nutella
- 3/4 cup (130g) chocolate chips
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- 2Mix Wet Ingredients — In a large bowl, whisk the melted butter and brown sugar together until smooth. Beat in the egg and vanilla until well combined.
- 3Add Dry Ingredients — Sprinkle the flour, baking soda, and salt over the wet mixture. Stir with a spatula until just combined. The dough will be thick.
- 4Fold in Chocolate and Nutella — Gently fold in the chocolate chips. Then drop spoonfuls of Nutella over the dough and give it a few swirls. You don't want to fully mix it in—just create ribbons.
- 5Press into Pan — Scrape the dough into your prepared pan. Press it into an even layer with your fingers or a spatula.
- 6Bake the Cake — Bake for 30 to 35 minutes, until the edges are golden brown and the center is just set but still soft. A toothpick inserted near the edge should come out clean, but the center will look underdone.
- 7Cool and Slice — Let the cookie cake cool in the pan for 10 minutes. Then slice it into wedges and serve warm or at room temperature.
