An easy, crowd-pleasing dessert for any time—including Valentine's Day or Galentine's Day—or this oversized chocolate chip cookie cake from Ovenly in New York City has an edible cookie dough that's egg-free.
2⁄3 cup (115 g) canola oil, plus more for greasing the pan
1 3⁄4 cups plus 2 Tbsp. (280 g) all-purpose flour
1 1⁄4 tsp. (5 g) baking powder
1⁄2 tsp. (3 g) baking soda
1 1⁄4 tsp. (3 g) fine sea salt
1⁄2 cup plus 1 Tbsp. (115 g) sugar
1⁄2 cup plus 2 Tbsp. (115 g) light brown sugar
2⁄3 cup (85 g) bittersweet chocolate chips or the equivalent in coarsely chopped chocolate
(85 g) caramel sauce (store-bought or homemade), at room temperature
Vanilla ice cream, for serving (optional)
Set a rack in the center of the oven and preheat to 325°F. Grease an 8-inch round or heart-shaped aluminum foil cake baking pan.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In a large bowl, whisk the sugar, brown sugar, canola oil, and ⅓ cup plus 1 tablespoon (90 g) cold water until the mixture looks uniform and emulsified. Add the flour mixture to the sugar mixture and stir with a wooden spoon or spatula until the dry ingredients are fully incorporated into the wet. Add the chocolate chips and drizzle in the caramel sauce, and continue stirring until just incorporated. (It’s okay if you see ribbons of caramel throughout the dough.)
Pour the batter into the prepared cake baking pan, smooth the surface with the back of the spoon or an offset spatula, and transfer it to the oven. Bake, rotating the pan halfway through until the cookie no longer jiggles when shaken lightly and a cake tester inserted in the center comes out clean, about 50 minutes.
Let the cookie cool to warm before unmolding and serving (the cookie will fall slightly in the center during that time). Invert onto a clean cutting board, remove the parchment paper, then flip the cookie back upright and place onto a serving plate cake stand. Cut into wedges if desired, and serve with vanilla ice cream, if desired.