Chocolate Chip Cookie Cake


  • 8 tbsp salted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup semisweet chocolate chips
  • 1 cup water
  • In a large bowl, beat butter, brown sugar, and vanilla until smooth and fluffy, about 3 Minutes. Mix in egg. In a small bowl, whisk together flour, baking powder, and baking soda. Slowly add flour mixture to butter mixture and stir until well combined. Fold in chocolate chips.
  • Spray a 6" round baking pan with nonstick cooking spray and line it with parchment paper. Transfer cookie batter into prepared pan. Cover pan tightly with aluminum foil. Pour water into an Instant Pot® and place the trivet in the pot, then place pan on trivet.
  • Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 40 Minutes. When the timer beeps, let the pressure release naturally for 10 Minutes, then quick-release any remaining pressure until float valve drops. Unlock lid. A toothpick inserted into the center should come out clean. Remove pan from Instant Pot® and allow to cool 15 Minutes before serving.
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