Chocolate Chip Cookie Cake

This chocolate chip cookie cake is the perfect mash-up of a cookie and a cake, giving you the best of both worlds in one delicious package. 

It’s soft, chewy, and loaded with gooey chocolate chips – basically everything you love about a classic cookie, but in a fun, shareable form. 

Whether you’re celebrating a birthday, looking for a crowd-pleasing dessert, or just want to treat yourself (because why not?), this cookie cake has you covered.

Why You’ll Love This Chocolate Chip Cookie Cake

Quick and Easy: Just mix up the cookie dough and bake! There’s no need to chill the dough, and it comes out perfect every time. Add homemade or store-bought frosting, and it’s ready to party!

Versatile Decoration: Change up the frosting or leave it off and go for whipped cream if you like. You can also try a chocolate or caramel drizzle.

Perfect Texture: The cookie cake achieves a delightful balance of crispy edges and a soft, chewy center, offering a satisfying bite every time.

Crowd-Pleaser: The combination of a soft, chewy cookie cake and rich frosting ensures this dessert will be a hit for kids and adults alike.

Ingredients

• All-Purpose Flour: Provides structure and stability to the cookie cake.

• Cornstarch: Adds softness and a tender texture.

• Baking Soda and Baking Powder: Help the dough rise and create a light texture.

• Salt and Vanilla: Balance the sweetness and enhance the flavor.

• Butter: Brings moisture to the cookie and makes the frosting rich and creamy. For added flavor, brown the butter for the cookie then let it solidify before mixing.

• Dark Brown and Granulated Sugar: Brown sugar adds moisture, depth, and a rich caramel flavor, while white sugar provides sweetness and contributes to the cookie’s structure.

• Egg + Egg Yolk: Add moisture and richness to help bind the ingredients.

• Semi-Sweet Chocolate Chips: Offer bursts of rich, melty chocolate throughout the cake.

• Powdered Sugar: Sweetens and thickens the frosting.

• Cocoa Powder: Adds a deep, chocolatey flavor to the frosting.

• Milk: Helps achieve the desired frosting consistency.

How to Make Chocolate Chip Cookie Cake

This chocolate chip cookie cake is my new obsession. It’s more or less a giant, gooey cookie that’s thick enough to slice and share (or not, I won’t judge).

And don’t even get me started on the frosting! I may have eaten a spoonful…or three…while decorating.

Better yet, since it’s just a cookie baked in a pan, it’s a cinch to make!

1. PREP: Preheat the oven to 350°F (175°C). Grease and line a 9-inch cake pan.

2. MIX: Whisk the flour, cornstarch, baking soda, baking powder, and salt in a bowl. Set aside.

3. BEAT: Beat the butter, brown sugar, and granulated sugar until light and fluffy. Blend in the egg, egg yolk, and vanilla.

4. COMBINE: Stir the dry ingredients into the wet ingredients until halfway combined. Add 1 1/4 cups chocolate chips and mix until combined.

5. PRESS: Press the dough into the pan. Sprinkle the remaining chocolate chips on top.

6. BAKE: Bake for 20-25 minutes until the edges are lightly browned. Cool completely in the pan.

7. FROST: Beat the butter, powdered sugar, cocoa powder, milk, vanilla, and salt until smooth. Add more milk if needed.

8. DECORATE: Remove the cooled cookie cake from the pan. Decorate with frosting and sprinkles. Serve and enjoy!

Tips For the Best Chocolate Chip Cookie Cake

This is my go-to recipe for birthdays, potlucks, or just because it’s Wednesday and I need a pick-me-up.

And since I’ve made it so many times, I have a few top tips for you!

• Room temperature ingredients. Make sure the butter and eggs are at room temperature for better incorporation and a smoother batter.

• Use bread flour. Swap half of the all-purpose for bread flour for an even chewier cookie!

• Use a springform pan. It makes getting the cookie cake out a lot easier!

• Baking time. Watch the baking time closely and remove the cookie cake when the edges are lightly browned but the center is still slightly soft for the perfect texture.

• Light brown sugar. This recipe calls for dark sugar for that added kick of moisture, but light brown sugar will work in a pinch.

• Don’t skip the cornstarch. It’s the key to the soft texture. 

• Chocolate chips. Use high-quality semi-sweet chocolate chips for the best flavor. Ghirardelli or Guittard are great options.

• Optional mix-ins. Customize your cookie cake with chopped nuts (pecans or walnuts), toffee bits, or different types of chocolate chips (milk or white chocolate).

• Decorating ideas. Get creative with your frosting design! Use different piping tips to create borders, write a message, or draw patterns. Add sprinkles, mini chocolate chips, or drizzle with melted chocolate for extra flair.

How to Store

This chocolate chip cookie cake features a thick, chewy texture with a slightly gooey center and crisp edges. 

Meanwhile, the frosting adds a classic birthday cake touch, making it perfect for celebrations or any time you’re craving a giant, delicious cookie.

And as if that’s not enough, you can make it ahead with ease!

To Make Ahead: Make the dough as instructed, then double-wrap in plastic and freeze for up to three months. Thaw in the fridge overnight, bake as instructed, and add fresh frosting. 

To Store: Keep the cookie cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate in an airtight container for up to a week. 

Note: if you have leftovers, I suggest freezing them without the frosting. Just scrap it off, wrap what’s left, then store it in the freezer for up to 1 month. 

More Cookies Recipes Your Family Will Love

Sheet Pan Chocolate Chip Cookies
M&M Cookie Bars
Chocolate Chip Cheesecake Cookies
Fluffernutter Cookies
Frosted Sugar Cookie Bars