Why You’ll Love This Recipe
This recipe brings together the best of both worlds: the richness of chocolate chip cookies and the soft texture of coffee cake. It’s easy to make, incredibly moist, and filled with melty chocolate in every bite. The crumb topping adds a delightful crunch, making each slice irresistible. It’s perfect for sharing or enjoying with a warm drink.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
flour
granulated sugar
brown sugar
baking powder
baking soda
salt
butter
eggs
sour cream or yogurt
vanilla extract
chocolate chips
For the crumb topping:
flour
brown sugar
butter
cinnamon
Directions
Preheat your oven and grease a baking pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and sour cream.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared pan and spread evenly.
In a separate bowl, mix flour, brown sugar, butter, and cinnamon until crumbly.
Sprinkle the crumb topping evenly over the batter.
Bake until the cake is golden and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.
Servings and timing
This recipe serves about 8 to 10 people.
Prep time: 15 to 20 minutes
Bake time: 35 to 40 minutes
Total time: about 50 to 60 minutes
Variations
You can add chopped nuts like walnuts or pecans for extra texture. Try using dark chocolate or white chocolate chips for a different flavor. A drizzle of glaze made from powdered sugar and milk can add extra sweetness. You can also add a layer of cinnamon sugar in the middle for a more traditional coffee cake twist.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To reheat, warm slices in the microwave for 10 to 15 seconds.
You can freeze the cake for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use yogurt instead of sour cream?
Yes, yogurt is a great substitute and works well.
Can I make this ahead of time?
Yes, it stores well and can be made a day in advance.
Why is my cake dry?
Overbaking or too much flour can cause dryness.
Can I add a glaze?
Yes, a simple glaze adds extra sweetness.
What chocolate chips work best?
Semi-sweet or dark chocolate chips are ideal.
Can I make it gluten-free?
Yes, use a gluten-free flour blend.
How do I know when it’s done?
A toothpick inserted in the center should come out clean.
Can I add fruit?
Yes, berries can be added for a fruity twist.
How do I keep it moist?
Store it properly and avoid overbaking.
Is this more like cake or cookies?
It’s a soft cake with the flavor of chocolate chip cookies.
Conclusion
Chocolate chip cookie coffee cake is a delicious and comforting treat that combines two beloved classics into one irresistible dish. With its soft texture, rich flavor, and crumbly topping, it’s perfect for any time you want a sweet and satisfying bake.
PrintChocolate Chip Cookie Coffee Cake
This chocolate chip cookie coffee cake combines the buttery flavor of a chocolate chip cookie with the soft, tender texture of coffee cake. Filled with melty chocolate chips and finished with a sweet crumb topping, it is perfect for breakfast, brunch, or dessert.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream or plain yogurt
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 3/4 cup all-purpose flour, for crumb topping
- 1/2 cup brown sugar, for crumb topping
- 1/3 cup unsalted butter, melted, for crumb topping
- 1 teaspoon ground cinnamon, for crumb topping
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch or 9-inch baking pan.
- In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter, granulated sugar, and 1/2 cup brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract and sour cream or yogurt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared pan.
- In a separate bowl, combine 3/4 cup flour, 1/2 cup brown sugar, melted butter, and cinnamon until crumbly.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 35 to 40 minutes, or until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool slightly before slicing and serving.
Notes
- Semi-sweet or dark chocolate chips work especially well in this cake.
- Plain yogurt can be used in place of sour cream with great results.
- Add chopped walnuts or pecans for extra crunch.
- A simple glaze made with powdered sugar and milk can be drizzled over the top for extra sweetness.
- A layer of cinnamon sugar in the middle adds a more classic coffee cake feel.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Warm individual slices in the microwave for 10 to 15 seconds before serving.
- Freeze the cooled cake for up to 2 months and thaw at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 26 g
- Sodium: 240 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
