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Madison Area Gluten Intolerance Chapter

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Chocolate Chip Cookie Cake

GF non-stick cooking spray
1 1/4 cup white rice flour
1/2 cup sweet rice flour (substituted corn starch)
1/4 cup cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup butter or margarine softened
1/4 cup granulated sugar
1 cup packed brown sugar
2 tsp vanilla
3 large eggs
1 12-oz bag semi-sweet chocolate chips

Preheat oven to 350°F. Grease a 9 x 13-inch baking pan with cooking spray.

Whisk together dry ingredients.

Cream butter, sugars, and vanilla together until blended, 30-45 seconds. Use medium-high speed on handheld and stand mixers. The butter will look like a grainy paste. Add eggs, 1 at a time, mixing well between each addition. Add dry ingredients and blend until a dough forms. Use medium speed on a handheld mixer, medium-low on a stand mixer. Using a wooden spoon, stir in chocolate chips.

Spread dough evenly into prepared pan. Bake 45 min or until a tester comes out clean. Remove from oven and cool on wire rack. Cut into 12 squares.