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.

Slice of chocolate chip cookie cake with chocolate frosting and sprinkles on a blue plate

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.
Chocolate Chip Cookie Cake Unfrosted

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!

Sweet and Delicious Homemade Chocolate Chip Cookie Cake slice on a plate

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.
Chocolate Chip Cookie Cake with Sprinkles, a slice removed, on a blue plate, Top View

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

Chocolate Chip Cookie Cake

Course: DessertCuisine: American
Servings

8

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

754

kcal

This soft and chewy 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 bite.

Ingredients

  • For the Cookie Cake
  • 2 1/4 cups (270g) all-purpose flour, spooned and leveled

  • 2 teaspoons cornstarch

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 cup packed dark brown sugar

  • 1/2 cup granulated sugar

  • 1 large egg + 1 egg yolk

  • 2 teaspoons vanilla extract

  • 1 1/2 cups semi-sweet chocolate chips, divided

  • For the Frosting
  • 1/2 cup unsalted butter, softened

  • 2 cups powdered sugar, sifted

  • 1/2 cup cocoa powder

  • 2-3 tablespoons milk

  • 1 teaspoon vanilla extract

  • Pinch of salt

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan or pie dish and line it with parchment paper.
  • Make the cookie dough: In a medium bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Reduce the speed to low and blend in the egg, egg yolk, and vanilla until smooth.
  • Gently stir the dry ingredients into the wet ingredients by hand with a spatula until about halfway combined. Add 1 1/4 cups chocolate chips and mix until just combined.
  • Press the dough evenly into the prepared pan. Sprinkle the remaining chocolate chips on top.
  • Bake for 20-25 minutes, until the edges are lightly browned. The center should still be slightly soft. Let the cookie cake cool completely in the pan.
  • Make the frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, cocoa powder, 2 tablespoons milk, vanilla, and salt, and beat until smooth and fluffy. Add more milk, as needed.
  • When the cookie cake is cool, remove it from the pan and decorate with frosting as desired. Add sprinkles for a festive touch, serve, and enjoy!

Notes

  • 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!

Did you like the recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 2

No votes so far! Be the first to rate this post.

Thanks!

Share on social media:

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Leave a Comment