Chocolate Chip Cookie Cake.

My favorite way to eat a chocolate chip cookie – when it’s the size of a cake! Decorate with frosting, slice, and serve. 

Chocolate Chip Cookie Cake with Milk Chocolate Frosting - the best way to eat a chocolate chip cookie!

This is going to be your new favorite dessert. In fact, if you make 1 cake recipe from my blog, this has got to be it. Here’s why: It’s incredibly simple, super quick, straightforward, easy ingredients, there’s chocolate, more chocolate, chewy edges, a soft center, and three words: milk chocolate frosting. It’s a thick, soft-baked chocolate chip cookie the size of a cake. Are you convinced yet?

If you know me at all, you know I’m a fan of giant cookies. Let’s see… Giant Reese’s Pieces Cookie, Giant Oatmeal Creme Pie, XXL Death by Chocolate Cookie, Giant Snickerdoodle Cookie, Giant Peanut Butter Monster Cookie, and a Giant Sugar Cookie to finish it all off. Have you tried any of my giant cookie recipes yet?

Today’s cookie cake is much larger than any of my 2-serving giant cookie recipes. Rather, this thing is 9 inches in diameter and uses enough cookie dough to bake 24 cookies. So, I don’t suggest eating the entire cake…

Chocolate Chip Cookie Cake - soft and rich in the center, chewy on the edges, and topped with milk chocolate frosting!

To make today’s giant chocolate chip cookie cake, I combined two of my favorite chocolate chip cookie recipes. These (1) soft chocolate chip cookies and these (2) chewy chocolate chunk cookies.

I learned from recipe #1 that adding cornstarch to cookie dough will create exceptionally soft, thick baked cookies. Ever since then, I’ve always added cornstarch to my chocolate chip cookies. You all seem to love the addition of cornstarch in cookies – and I had to add it to the cake! This soft-baked cookie cake will melt in your mouth.

Additionally, I use all brown sugar in this cookie cake recipe. Something you don’t often find in chocolate chip cookies. You see, I often use a higher ratio of brown sugar to white sugar in my cookie recipes because brown sugar lends a softer textured cookie. Today, I skipped the white sugar altogether so that this cake would be ultra soft, moist, and have a light molasses flavor present. You’re going to love it!

I learned from recipe #2 that adding an extra egg yolk to cookie dough will give you chewy cookies. The chewiest of chewy, trust me. The extra egg yolk also adds tenderness and extra richness to the cake. Trust me, you’ll need a glass of milk. Or maybe even a big scoop of vanilla ice cream? Yes!

You’ll bake the chocolate chip cookie cake in a 9-inch cake pan or pie dish. Alternatively, you could use a 9-inch or 8-inch square baking pan. Since this giant cookie cake is baked in a pan, there’s no need to roll individual cookies. Skip the hassle, this cake is much easier! Oh and did I mention there’s no dough chilling? Yup, less time waiting around and more time eating.

Soft, thick, and ultra chewy Chocolate Chip Cookie Cake! No dough chilling, no dough rolling, so much easier than baking cookies.

The milk chocolate frosting was a complete afterthought. It was Kevin’s idea. The same man who suggested peanut butter frosting on these and came up with this whole idea.

He’s definitely a keeper.

This is the perfect recipe when you’re looking for something a little different than a birthday cake and a little more exciting than a chocolate chip cookie. Soft and rich in the center, chewy on the edges, and studded with more chocolate chips than you know what to do with. (That’s a good thing.)

Chocolate Chip Cookie Cake with Milk Chocolate Frosting by

This cake is a win-win-win situation. Just make sure you have a glass of milk handy!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Chocolate Chip Cookie Cake

Yield: one 9-inch cake

Prep Time: 20 minutes

Total Time: 45 minutes, plus cooling

Print Recipe

My favorite way to eat a chocolate chip cookie - when it's the size of a cake! Soft and rich in the center and extra chewy on the edges. Decorate with frosting, slice, and serve.


  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg + 1 egg yolk1
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour (careful not to overmeasure)
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cup (225g) semi-sweet chocolate chips

Milk Chocolate Frosting

  • 1 and 3/4 cups (210g) confectioners' sugar
  • 1/4 cup (32g) unsweetened cocoa powder
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 Tablespoons (30ml) heavy cream or half-and-half2
  • 1 teaspoon vanilla extract
  • salt, to taste


  1. Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fittedwith paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed.
  4. Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven). You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or use can serve directly from the pan.)
  5. The chocolate frosting is optional. Instead, decorate with whipped cream or top with vanilla ice cream. For the optional chocolate frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
  6. Decorate the cooled cookie cake with frosting and remaining 1/4 cup chocolate chips. Depending how much frosting you use, you may have some leftover. I used a Wilton 1M tip. Cookie cake remains fresh covered tightly at room temperature for up to 3 days.

Additional Notes:

  1. I prefer room temperature eggs for my cookie cake. Room temperature eggs incorporate evenly into your cookie dough – guaranteeing a uniform texture in each bite of the cookie cake. Simply set out the eggs when you set out the butter to come to room temperature. If you forget to set out your eggs, no worries. Place them into a bowl of warm water for 5 minutes, then use.
  2. For the frosting, heavy cream or half-and-half will give your frostings the creamiest texture. You may use milk instead, keeping in mind the frostings won't be as creamy.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Cookie Dough Lovers’ Ice Cream Pie next!

Chocolate Chip Cookie Dough Ice Cream Pie. Loaded with EXTRA cookie dough!

See more cookie recipes.

See more cakes/pie recipes.

The BEST Chocolate Chip Cookie Cake!


339 Responses to “Chocolate Chip Cookie Cake.”

  1. #
    Kajalposted May 22, 2015 at 1:37 pm

    Hi Sally,
    What do you mean by covering with aluminum? Like cover the pan with aluminum or like line the pan with aluminum? Thanks! 


    • Sallyreplied on May 24th, 2015 at 11:08 am

      I mean cover the cake while it is baking in the oven loosely with foil– this helps prevent the top from browning too quickly.


  2. #
    African Bakerposted June 12, 2015 at 9:45 pm

    FANTASTIC! Rave reviews from a family that doesn’t like desserts on the whole. Turned out just as you said. Professional style dessert that really is little hassle. Thanks for sharing all the tips…. like why you add cornstarch, etc… i’m sure I’ll be back for more recipes like this one. Thanks again. 


  3. #
    Chelseyposted June 19, 2015 at 4:39 pm

    I made this for a birthday party and it was a HUGE hit. It is perfect. One question, I saw a sugar cookie cake recipe on here, but do you have one for a peanut butter cookie cake?


    • Sallyreplied on June 20th, 2015 at 6:59 am

      I do not at this time– however, you can use this cookie recipe to make a PB cookie cake. Same bake time as this.


  4. #
    Louiseposted July 6, 2015 at 12:36 am

    This Chocolate Chip Cookie Cake recipe is perfection.  I doubled it and baked it in a 9×13 – it was just the right amount of chewy but had enough substance to be able to slice and serve.  thanks!


  5. #
    Stephanieposted July 7, 2015 at 6:21 pm

    Writing this as I eat my freshly baked cookie cake. I’ve been dreaming of cookie cake ever since I tried it when an elementary classmate brought one to share with everyone on his birthday. I haven’t eaten it since then (13 years ago) because my family is filled with cake maniacs and those store bought ones are so expensive. I never thought to make my own until recently when I started baking at home.

    I was planning on making the frosting later, but after eating a slice, I think it’s so good that it doesn’t need any. Just had to jump on the computer and say thank you for the amazing recipe. I’m especially glad that I now have another purpose for cornstarch. I bought some recently to use in a dish, but feel strange having a whole container of it when I don’t use it for many things.


    • Sallyreplied on July 8th, 2015 at 6:34 am

      Wonderful. So glad you loved it!


  6. #
    Keshiaposted August 2, 2015 at 3:12 pm

    This recipe is great! It is everything I would want a cookie cake to be. It’s definitely a repeat recipe. 


  7. #
    Angelaposted August 5, 2015 at 10:50 am

    i usually make my choc chip cookies with crisco and they are always chewy and amazing. Can I use crisco in this recipe?


  8. #
    Carolynposted August 6, 2015 at 8:12 am

    Can I use a square glass baking pan?


    • Sallyreplied on August 6th, 2015 at 8:37 am

      Absolutely. 8 or 9-inch is best.


      • Carolynreplied on August 6th, 2015 at 8:39 am

        Thank you so much for the quick response!

  9. #
    Angelaposted August 6, 2015 at 8:58 am

    Can I use Crisco shortening instead of butter?


  10. #
    Christinaposted August 6, 2015 at 8:52 pm

    For his birthday, my husband requested a two-layered chocolate chip cookie cake with buttercream in the center and chocolate frosting on top. I used this as the base recipe, and it was fantastic. Thanks SO much for this great recipe!


  11. #
    Breannaposted August 31, 2015 at 5:44 pm

    The aluminum foil was a terrible idea it stuck to the aluminum and took off the whole top layer!


    • Rossanareplied on September 30th, 2015 at 4:31 pm

      Mine is taking too long to bake its been 30 min and still not baked at all what can i do?


  12. #
    pauletteposted September 18, 2015 at 2:30 pm

    best chocolate chip cookie ever !!! my son absolutely love it thanks!!


  13. #
    Susanposted October 1, 2015 at 5:32 pm

    how much corn starch do I use for the cookie cake?


  14. #
    Annetteposted October 6, 2015 at 8:33 pm

    Have you ever made this cookie cake 2 days in advance? Do you think it will still taste good after 2 days? I’d love to make this for my cookie loving nephew on his birthday but I’m a mommy to three little blessings 4 and under so I try to plan my baking ahead of time.  Anyway any info you can give me would be a great help.  Thank you in advance.


    • Sallyreplied on October 6th, 2015 at 8:59 pm

      Yes, it will taste just fine. Store it in the refrigerator, covered tightly.


      • Annettereplied on October 6th, 2015 at 10:03 pm

        Thanks for the quick response, can’t wait to make it. 

1 3 4 5

Leave a Comment