Preheat the Oven

I preheat my oven to 350°F (175°C) and lightly grease a 9-inch round cake pan. I usually line the bottom with parchment paper so the cookie cake lifts out easily after baking.

Cream Butter and Sugars

In a mixing bowl, I cream the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy. This usually takes about 2 minutes with a hand mixer.

I beat in the egg and vanilla extract until smooth and well combined. This gives the cookie cake that rich flavor and soft texture.

Combine Dry Ingredients

In another bowl, I whisk the gluten-free flour, baking soda, and salt. I slowly add the dry mixture into the wet, mixing just until combined. I try not to overmix.

Fold in Chocolate Chips

With a spatula, I fold in the chocolate chips. At this point, I sometimes sneak a bite of the dough—it’s that good.

Spread and Bake

I press the dough evenly into the prepared cake pan and sprinkle a few extra chocolate chips on top. Then, I bake it for 18–22 minutes until the edges are golden and the center looks just set.

Cool and Slice

Once out of the oven, I let it cool in the pan for about 10 minutes before transferring it to a cooling rack. After it cools completely, I slice and serve.