Gooey Cookie Casserole
Prep
15 mins
Cook
20 mins
Servings
9
Difficulty
Medium
You know that feeling when you bite into a warm, melty chocolate chip cookie and think life couldn't get better? Well, imagine that times ten in casserole form. This recipe takes all those gooey, buttery, chocolatey flavors you love and bakes them into one glorious dish that'll have everyone asking for seconds. The best part? It comes together in just 35 minutes total, and the ingredient list is probably already hanging out in your pantry. Plus, those semi sweet chocolate chips pack antioxidants that actually do your body good while you're indulging. Trust me, this is the kind of dessert that makes people swoon.
Ella x
Ingredients
- 1cooking spray
- 710 ml3 cups (360g) all-purpose flour(360g) all-purpose flour)
- 2 tablespoonscornstarch
- 2 teaspoonsbaking soda
- 1 teaspoonkosher salt
- 237 ml1 cup (226g) unsalted butter, softened(226g) unsalted butter, softened)
- 237 ml1/2 cup (100g) granulated sugar(100g) granulated sugar)
- 237 ml1 1/2 cups (300g) packed light brown sugar(300g) packed light brown sugar)
- 2 largeeggs(room temperature)
- 2 teaspoonsvanilla extract
- 473 ml2 cups (346g) semi-sweet chocolate chips(346g) semi-sweet chocolate chips)
- 1vanilla ice cream(for serving, optional)
Detail level
Instructions
- 1
Grease an 8x8-inch baking dish with cooking spray and set aside.
- 2
Whisk together the flour, cornstarch, baking soda, and salt; set aside.
- 3
Beat together the butter and sugars with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs and vanilla and continue to beat on medium speed, scraping down the sides of the bowl as needed, until no clumps or streaks remain, about 30 seconds. Add the flour mixture and beat on low speed until no streaks of flour remain, about 30 seconds. Add chocolate chips and beat on low speed until evenly incorporated, 10 to 20 seconds.
- 4
Transfer the cookie dough to the prepared dish and spread into an even layer using a flexible spatula. Bake in preheated oven until golden brown around the edges and soft in the center, 16 to 18 minutes. Let cool for at least 10 minutes. Serve with vanilla ice cream, if desired. To store leftovers, cool completely and cover baking dish with plastic wrap. Store at room temperature for 2 to 3 days or in the refrigerator for up to 5 days. Love the recipe? Leave us stars and a comment below!
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