It’s one of my best go-to dessert recipes for potlucks and get-togethers. And not only is it easy to put together, but it is oh-so flexible! On my best days this cake is loaded with peanut butter chips, mini M&Ms and chocolate chips. But since my kids don’t like peanut butter (don’t ask; I get teary-eyed just thinking of all the desserts I don’t make), I usually make this cake with plain ol’ chocolate chips or chunks.
This recipe is adapted from the one on Brown Eyed Baker and it makes a nice thick, chewy cake of chocolate chippy goodness. Mine is baked in a 9×13-inch pan so there is plenty to go around.
- 2 and 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 6 tablespoons canola/vegetable oil
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2-3/4 cup semisweet chocolate chips, peanut butter chips, M&Ms, etc, or leave it plain! Whatever your heart desires!
- Preheat oven to 325 degrees. Grease a 9×13-inch pan; set aside.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
- Using an electric mixer on medium speed (or your hand if you don’t have a mixer), beat the butter and sugars together until blended. Beat in the eggs and vanilla until combined. Add the dry ingredients and mix until combined. Using a rubber spatula, stir in the chocolate chips.
- Turn the dough out into the prepared pan and press the dough into an even layer. Bake until the cookie cake is light golden brown and the outer edges have started to harden, 20 to 25 minutes.