Chocolate Chip Cookie Cake
Dairy-free chocolate chip cookie cake makes the perfect dessert to make for any celebration. It's quick and easy to make and sure to please!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- ¾ cup Vegan Butter (melted)
- ¾ cup Brown Sugar
- ¼ cup Sugar (granulated)
- 1 Egg
- 1 Tablespoon Vanilla
- ¾ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 cups Flour
- ¾ cup Chocolate Chips (divided)
- ¼ cup Funfetti Sprinkles
Instructions
- Preheat oven to 350°F. Grease a 9 X 13 in baking dish or line with parchment paper. Set aside.
- In a microwave safe bowl, melt ¾ cup vegan butter for 30 seconds then switch to 15 second intervals until melted.
- Whisk ¾ cup brown sugar and ¼ cup granulated sugar into the melted butter until smooth. Next whisk in 1 egg and 1 Tablespoon vanilla until smooth.
- Switch to a spatula and fold in ¾ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt.
- Next slowly fold in 2 cups flour until just combined. Set aside.
- Manually chop ½ cup of chocolate chips into small bits or pulse in a food processor.
- Add ½ cup chopped chocolate chips, ¼ cup un-chopped chocolate chips, and ¼ cup funfetti sprinkles to the batter and stir to combine.
- Plop the dough into the baking dish and spread until smooth in the baking dish. Check to make sure there are no clumps of chocolate chips together and move chocolate chips as needed.
- Bake for 25-30 minutes or until top and sides are lightly brown. Remove from oven and allow to cool before frosting.
Find it online: https://mylifeafterdairy.com/chocolate-chip-cookie-cake/