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 sallysbakingaddiction.com

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.

Ingredients:

  • 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

Directions:

  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!

   

397 Responses to “Chocolate Chip Cookie Cake.”

  1. #
    241
    Ashley Desmondposted March 10, 2016 at 10:39 am

    Just made this for my boyfriend’s birthday! Added butterscotch chips too (he loves them lol!) It came out awesome, he’s alright ate three pieces & it’s not even 10 am! Thanks for a great recipe, will definitely make again.

    Reply

  2. #
    242
    Stacie Harmondposted March 16, 2016 at 1:13 pm

    Great Recipe made for block party… Everyone loved it now everyone is asking for me to make it again

    Reply

  3. #
    243
    Natalieposted March 19, 2016 at 3:15 am

    My friend requested a cookie cake for her birthday and this recipe looks so good! She asked for pecans in hers. Would I have to alter the recipe in any way or can I just leave it as is and add the nuts?

    Reply

    • Sallyreplied on March 19th, 2016 at 9:09 am

      No need to alter– just add the chopped pecans. For extra flavor, you can toast the pecans for 8 minutes in a 300F degree oven before adding to the cookie dough.

      Reply

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    Courtneyposted March 19, 2016 at 6:47 pm

    This recipe is ON POINT! It turned out perfect. I love the frosting too. I’ve made frosting from scratch from another recipe and it was no where near as good as this. Made it for my sister’s birthday and she loved it. THANK YOU!!!

    Reply

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    245
    Roxanneposted March 29, 2016 at 12:11 pm

    I just made this for my teen grand  daughters BD and think ill try to make peanut butter icing. to pipe
     Any suggestions?Or should i stick to  just chocolate icing.?

    Reply

  6. #
    246
    Amyposted April 2, 2016 at 4:56 pm

    This was a cinch to make and that Milk Chocolate Frosting tastes like a “liquid Hershey’s Bar” —— gooooo good!  Thanks for sharing.

    Reply

  7. #
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    Emilyposted April 4, 2016 at 9:28 am

    Hello! I was hoping to make this cake for my boyfriends birthday but wanted to know if I could make the dough in advance and then bake the cookie cake the next day or if that would mess up the batter?

    Thanks the recipe! 

    Reply

    • Sallyreplied on April 4th, 2016 at 9:45 am

      That would be just fine– keep the dough covered and chill in the refrigerator.

      Reply

  8. #
    248
    Sophiaposted April 14, 2016 at 9:02 am

    Hi sally! I’m planning on baking these for a birthday, will it be soft and gooey if i bake it on day earlier? I’m giving it on a Monday and i’ll be making it on a sunday night 

    Reply

    • Sallyreplied on April 14th, 2016 at 11:28 pm

      Yes– just leave it at room temperature overnight. And cover it tightly with aluminum foil or plastic wrap.

      Reply

  9. #
    249
    Deniseposted April 21, 2016 at 9:38 am

    I don’t have any cornstarch. Can I omit it from the cookie cake?

    Reply

  10. #
    250
    Carla J.posted April 21, 2016 at 10:24 pm

    This was by far the absolute BEST cookie cake I have ever tasted….the description of how the cookie cake would turn out was right on target! Made it for my son’s 17th bday. Everyone loved it!!!! Will definitely make again.  Muchas gracious mi amiga!

    Reply

  11. #
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    Beckyposted April 24, 2016 at 3:49 pm

    This looks delicious! If I want to make it in a 9×13 pan, should I double the recipe? Also, how long should I cook it (knowing that ovens vary). Thanks for posting this!

    Reply

    • Sallyreplied on April 24th, 2016 at 6:35 pm

      I would double it, yes. I’m unsure of the exact bake time; it will be a little longer. Use a toothpick to test for doneness. If it comes out clean, it’s done!

      Reply

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    Saraposted April 26, 2016 at 3:04 pm

    Are there any other substitutions that could be used for the heavy cream to give it the same texture and creaminess as the heavy cream would? What about condensed milk?

    Reply

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