by Carly Cerniglia
The older I get, the more I lean on speedy recipes. Somehow, there’s less and less time in the day, but I still want something delicious! This recipe is just that, as it skips all the work of scooping out individual cookies. The dough comes together in minutes, and you might even beat the oven preheating. And the best part is, this cookie cake looks like you put a lot more work into it than you did. Pro tip: Use store-bought icing to really speed things up!
Ingredients
3/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar, packed
1/2 cup sugar
Two eggs
2 teaspoons vanilla bean paste
2 1/3 cups flour
1 teaspoon baking soda
Pinch of kosher salt
2 cups chocolate chips
Directions
Preheat the oven to 350 degrees F. Line the bottom of a 10-inch springform pan with parchment paper. Set aside.
In the bowl of a stand mixer, cream the butter, sugars, and vanilla bean paste until fluffy. Add the eggs and mix until well combined. Add the flour, baking soda, and salt. Mix until almost combined. Add the chocolate chips while there are still bits of flour to be worked in. Stir until just incorporated.
Transfer the cookie dough to the lined springform pan. Press evenly into the bottom of the pan.
Bake for 22-25 minutes. The center should be just slightly underdone and look a bit shiny.
Remove from the oven and cool for 10 minutes, then remove the sides of the springform pan. Let cool completely. Decorate with your favorite buttercream frosting and enjoy!
This article was originally published in the August 2026 issue of Appleton Monthly Magazine.
