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Sliced Chocolate Chip & Butterscotch Chip Cookie Cake with cookie crumbs scattered around.

Chocolate & 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!

Scale

Ingredients

Instructions

  1. 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.
  2. In a large bowl, combine all-purpose flour, baking powder, baking soda, and fine sea salt. Whisk and set aside.
  3. In another large bowl, combine light brown sugar, granulated white sugar, canola oil, and water. Whisk until evenly combined.
  4. 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.
  5. 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.
  6. Bake for 20 minutes, then rotate the pan, and bake for a further 23-25 minutes.
  7. 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.
  8. Slice the cookie cake into even portions and serve with vanilla ice cream and whipped cream if desired.

Notes

  1. Adapted from Saveur.

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Nutrition

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.