Description

This Valentine Easy Cookie Cake is a delightful treat, featuring rich chocolate chips and a beautifully simple preparation method. It’s perfect for a romantic celebration or a cozy gathering, ensuring every bite is a sweet moment worth sharing.

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 (50 grams out of shell, 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 if df/vegan
1 tablespoon milk or plant-based milk if df/vegan
1/2 teaspoon vanilla extract
1 cup (120 grams) powdered sugar
pinch of salt
green food coloring
mini cinnamon candies or mini red M&Ms

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Instructions

Preheat the oven to 350 °F (175 °C) and prepare an 8” (23 cm) springform pan by lining the bottom with parchment paper and greasing the sides.
In a large mixing bowl, beat together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add in the egg and vanilla, mixing thoroughly.
Sprinkle the baking soda and salt into the mixture, then combine. Gradually add the flour on low speed until just incorporated.
Fold in the chocolate chips until evenly distributed throughout the dough.
Press the dough into the prepared springform pan and bake for 20-25 minutes, or until golden brown and the center is firm, ensuring it doesn’t appear wet.
Allow the cookie cake to cool completely for about 2 hours before frosting.

Notes

For a vegan version, substitute the egg with a chia egg and use plant-based butter and milk.
Make sure the chocolate chips are compliant with your dietary preferences, especially if using dairy-free or vegan options.
Customize the decoration with colored food or festive candies for a fun finishing touch.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 14g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg