Description

This Valentine Easy Cookie Cake offers an irresistible blend of chocolate chips and buttery goodness. Easy to prepare, it’s the ideal sweet treat for any occasion, sure to satisfy your cravings for homemade desserts.

Ingredients

Scale

1/2 cup (113 grams) unsalted butter, room temp
1/2 cup (100 grams) brown sugar or coconut sugar
1/4 cup (50 grams) granulated sugar or coconut sugar
1 large egg, 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
1 3/4 cups (298 grams) semi-sweet chocolate chips
1/4 cup (56 grams) unsalted butter, room temp or vegan butter
1 tablespoon milk or plant-based milk if vegan
1/2 teaspoon vanilla extract
1 cup (120 grams) powdered sugar
pinch of salt
green food coloring

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Instructions

Preheat the oven to 350 °F (175 °C). Line the bottom of an 8” springform pan with parchment paper and grease the sides.
In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla, mixing until well combined.
Sprinkle baking soda and salt on top, mix to combine, and then add flour gradually on low speed.
Stir in the chocolate chips until evenly mixed.
Press the dough into the prepared springform pan. Bake for 20-25 minutes until browned. The center should be set and not wet in appearance.
Allow it to cool completely for about 2 hours before frosting.

Notes

For a vegan option, substitute butter with coconut oil or vegan butter and use a chia egg.
Ensure to let the cake cool completely before frosting to prevent the icing from melting.

Nutrition

Serving Size: 1 piece
Calories: 236
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 2g
Cholesterol: 36mg