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
Chocolate Chip Cookie Cake
8
servings20
minutes25
minutes754
kcalThis 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!
