There’s something special about a giant chocolate chip cookie. This one is baked in a cake pan with sourdough discard folded into the dough, the edges crisping while the middle stays soft and gooey. Serve warm with a scoop of vanilla ice cream, or dress it up with buttercream piped around the edges and a scatter of sprinkles.
Tips for Success
The dough comes together best with room temperature butter, eggs, and sourdough discard.
If you don’t bake with sourdough, leave the discard out.
The middle may look slightly undercooked when you pull it from the oven — it firms up as it cools.
Sourdough Chocolate Chip Cookie Cake
Ingredients
3/4 cup (170g) unsalted butter, room temperature
3/4 cup (150g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 egg plus 1 egg yolk
1/4 cup (50g) sourdough discard
2 teaspoon vanilla extract
2 cups (240g) all-purpose flour
1 tbsp tapioca starch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup (215g) semi-sweet or dark chocolate chips or chopped chocolate
Chocolate or vanilla buttercream for decorating, optional
Instructions
- Preheat the oven to 350 degrees F. Grease and line the bottom of a 9″inch springform or round cake pan.
- Cream together the butter and both sugars until pale and fluffy, about 3-4 minutes at medium speed in a stand mixer.
- Add the egg and beat well, then add the egg yolk and vanilla and beat well again. Sourdough.
- Add the flour, tapioca, baking soda, and salt and mix to combine, scraping down the bowl as needed.
- Stir in the chocolate chips, reserving a handful to sprinkle on top.
- Press the dough into the prepared pan and top with the remaining chips. Bake for 20 to 25 minutes, or until the edges are golden brown and the top feels set. The middle may look slightly undercooked but it will firm up as it cools.
- Remove from the oven and let cool in the pan before slicing.
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