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Chocolate Chip Cookie Coffee Cake

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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.

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

  1. Preheat the oven to 350°F (175°C) and grease an 8-inch or 9-inch baking pan.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter, granulated sugar, and 1/2 cup brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract and sour cream or yogurt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the chocolate chips.
  7. Spread the batter evenly into the prepared pan.
  8. In a separate bowl, combine 3/4 cup flour, 1/2 cup brown sugar, melted butter, and cinnamon until crumbly.
  9. Sprinkle the crumb topping evenly over the batter.
  10. 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.
  11. 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

Find it online: https://thefamilycooking.com/chocolate-chip-cookie-coffee-cake/