Chocolate & Butterscotch Chip Cookie Cake
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This Chocolate & Butterscotch Chip Cookie Cake is easy to make and always a hit with the crowd! It has a moist soft center, crispy crumbly crust, and is incredibly delicious with chocolate and butterscotch chips! Perfect for date night in and Valentines day!
Happy November everyone!!! 🤗
I’ve got a sweet treat for you today, because…well it’s birthday month for me, and I’ve already started celebrating! 🎉🥳
First of all, let’s get something straight. I HATE baking. Not food or savory dishes, but the thought of baking desserts makes me want to crawl into bed and never come back out from under the safety of my thick, fluffy and furry blankets. You see, when it comes to savory dinner recipes, a bit of up and down with measurements usually flies by okay. But baking sweet treats is a science, and one little pinch of extra (or less) baking soda or powder, mixing something too much, or melting something for too long can determine if your dessert will tank and end up in the bin, or survive and meet your tongue and tummy!
But today’s dessert recipe did NOT create a Lavina shaped hole in my wall. Nor did it send me screaming around my kitchen like a crazy woman! Why? Because it’s ridiculously simple and easy to make (trust it is, because I made it!). And it’s delicious because it’s a cookie AND a cake! ❤️
This Chocolate & Butterscotch Chip Cookie Cake has got an ooey-gooey center and a crumbly crispy cookie-li-cious crust! Every time I have a slice I go straight to heaven, and it’s especially delicious when warmed for a few seconds in the microwave and topped with vanilla ice cream and whipped cream!
And did I mention that this cake is eggless and butter-less? Vegetarians rejoice! And vegans, I’ve got you covered so be sure to check out the Variations sections below!
So have I got you convinced that you NEED this cookie cake in your life?
Let’s jump in and make one!
CHOCOLATE & BUTTERSCOTCH CHIP COOKIE CAKE INGREDIENTS
To make this yummy cookie cake, you’ll need…
- Canola Oil: To grease the pan and also for the wet ingredients mixture.
- Unbleached All-purpose Flour: I use Bob’s Red Mill Organic Unbleached White All-Purpose Flour.
- Baking Powder: A baking essential.
- Baking Soda: Another baking essential.
- Fine Sea Salt: To balance out the sweetness.
- Sugar: Light brown sugar and granulated regular white sugar.
- Baking Chips: I used a combination of semi-sweet chocolate chips and butterscotch chips. But feel free to use any of your favorite baking chips! I’ve made this cookie cake with a milk chocolate and peanut butter chip combo, and I highly recommend it. (Note: See Variations section below for more suggestions on other baking chips combinations.)
- Water: For the wet ingredients mixture.
- To Serve (optional): Vanilla ice cream and whipped cream.
HOW TO MAKE CHOCOLATE & BUTTERSCOTCH CHIP COOKIE CAKE
Prep. First, preheat your oven to 165°C/325°F. Then grease an 8-inch round baking pan with oil and line the bottom with aluminum foil or nonstick cooking paper.
Combine the dry ingredients. In a large bowl, combine all-purpose flour, baking powder, baking soda, and fine sea salt. Whisk and set aside.
Combine the wet ingredients. In another large bowl, combine light brown sugar, granulated white sugar, canola oil, and water. Mix with a spoon or rubber spatula until evenly combined.
(Fun fact: While sugar technically is not a wet ingredient, it’s considered as one when it comes to baking and should be added to the other wet ingredients such as water, oil, extract, etc.)
Fold everything together. Add the dry ingredients to the wet ingredients bowl and mix until the dry ingredients are fully incorporated and there are no longer lumps. Then fold in the chocolate chips and butterscotch chips.
Bake. Pour the mixture into the prepared baking pan and use the back of a spoon or rubber spatula to smooth out the top. Dot extra chocolate chips on top of the cookie cake. Then place the pan on a baking tray or rack in the center of the oven. Bake for 20 minutes, then rotate the pan, and bake for a further 23-25 minutes. (You can insert a toothpick into the center of the cake to ensure that the cake has set. It should come out clean.)
Cool and unmold. Allow the cookie cake to cool for 40 minutes or so. Then invert it onto a cutting board, remove the foil/nonstick cooking paper, then flip the cookie so that it is upright again.
Slice and serve! Slice the cookie cake into even portions and serve with vanilla ice cream and whipped cream if you’re in the mood to treat yo’self! (You bet I always am! 😉)
VARIATIONS
Want to customize your cookie cake recipe? Feel free to…
- Use other flavored baking chips: Some combinations I recommend are peanut butter and chocolate (dark, milk, semi-sweet is your call!), white and milk chocolate chips, and mint and dark chocolate chips!
- Add nuts: Pecans, walnuts, macadamias, almonds, hazelnuts, etc.
- Add dried fruit: Dried raisins, sultanas, cranberries, figs, apricots, etc. The world is your oyster here!
- Make it vegetarian/vegan: Since there’s no egg or butter in this cookie cake, it is already vegetarian. To make it vegan, just use vegan chocolate chips and vegan butterscotch chips. Or you can use any other vegan baking chocolate chips that you like!
- Make it gluten-free: Simply use a gluten-free all-purpose flour.
MORE DELICIOUS DESSERTS
- Biscoff Apple Milkshake
- Dark and White Chocolate Bark with Mixed Fruits & Nuts
- Spicy Chocolate Bark with Almonds & Candied Ginger
- Nutella & Peanut Butter Energy Balls
- Or browse the entire Desserts recipe collection.
MADE THIS RECIPE? If you make this recipe, leave a comment below and let me know how you liked it! Take a photo and tag it with @thatspicychick on Instagram and hashtag it #thatspicychick and I’ll be sure to share your masterpiece!
PrintChocolate & Butterscotch Chip Cookie Cake
This Chocolate & Butterscotch Chip Cookie Cake is easy to make and always a hit with the crowd! It has a moist soft center, crispy crumbly crust, and is incredibly delicious with chocolate and butterscotch chips! Perfect for date night in and Valentines day!
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 2/3 cup Canola Oil, plus more for greasing the pan
- 1 & ¾ cup + 2 TBLS Unbleached All-purpose Flour
- 1 & ¼ TSP Baking Powder
- ½ TSP Baking Soda
- 1 & ¼ TSP Fine Sea Salt
- ½ cup + 2TBLS Light Brown Sugar
- ½ cup + 1 TBLS granulated White Sugar
- 1/3 cup Semi-Sweet Chocolate Chips, plus more to dot the top of the cookie cake
- 1/3 cup Butterscotch Chips
- 1/3 cup + 1 TBLS Water
- To Serve (optional): Vanilla ice cream and whipped cream
Instructions
- Preheat oven to 165°C/325°F. Grease an 8-inch round baking pan with oil and line the bottom with aluminum foil or nonstick cooking paper.
- In a large bowl, combine all-purpose flour, baking powder, baking soda, and fine sea salt. Whisk and set aside.
- In another large bowl, combine light brown sugar, granulated white sugar, canola oil, and water. Whisk until evenly combined.
- Add the dry ingredients to the wet ingredients bowl and mix with a rubber spatula until the dry ingredients are fully incorporated into the wet, and there are no longer white lumps. Fold in the chocolate chips and butterscotch chips.
- Pour the mixture into the prepared pan and use the back of a spoon or the rubber spatula to smooth out the top. Dot extra chocolate chips on top of the cookie cake. Then place the pan on a baking tray or rack in the center of the oven.
- Bake for 20 minutes, then rotate the pan, and bake for a further 23-25 minutes.
- Allow the cookie cake to cool for 40 minutes or so. Then invert it onto a cutting board, remove the foil/nonstick cooking paper, then flip the cookie cake so that it is upright.
- Slice the cookie cake into even portions and serve with vanilla ice cream and whipped cream if desired.
Notes
-
Adapted from Saveur.
Nutrition
- Serving Size: 1 slice
- Calories: 478
- Sugar: 42.8g
- Sodium: 459.3mg
- Fat: 23.8g
- Saturated Fat: 5.4g
- Unsaturated Fat: 16.7g
- Trans Fat: 0.1g
- Carbohydrates: 65.2g
- Fiber: 1.4g
- Protein: 3.5g
- Cholesterol: 0mg
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