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?

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

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. ;)

(Um, it took a lot of self control not to eat 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.

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

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.

Feel free to add more frosting to your cookie cake or leave the frosting off completely. I love any excuse to decorate a dessert, so I most certainly jumped at the chance to whip up a batch of my favorite milk chocolate frosting. I used my Wilton 1M open star piping tip and dotted the edges with extra chocolate chips.

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

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.)

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

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

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Chocolate Chip Cookie Cake

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.

Yield: one 9-inch cake

Prep Time: 20 minutes

Total Time: 45 minutes, plus cooling

Ingredients:

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 cup (200g) light brown sugar
  • 1 large egg + 1 egg yolk*
  • 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-half*
  • 1 teaspoon vanilla extract
  • salt, to taste

Directions:

Preheat oven to 350F degrees. Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.

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.

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.

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.)

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.

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.

*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.

*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.

 

A few more recipes to try…

Chewy Chocolate Chunk Cookies

Chewy Chocolate Chunk Cookies - learn the secrets to making them extra soft and thick! sallysbakingaddiction.com

 

1 Giant Snickerdoodle Cookie

Giant Snickerdoodle

 

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes

 

Cookie Dough Lovers’ Ice Cream Pie

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

 

Triple Chocolate Chip Cookies

Soft-Baked Triple Chocolate Chip Cookies

 

And here are 25 Chocolate Chip Cookie recipes!

 

   

211 Responses to “Chocolate Chip Cookie Cake.”

  1. #
    121
    Margaret Anne @ Natural Chowposted July 2, 2014 at 4:01 pm

    I am going to make this tomorrow for my little brother’s birthday! I am really excited, but I don’t know if one cake will be enough for a family of 9. What do you think? Should I make two and stack them with frosting in the middle or just serve them individually? I can’t wait to try this delicious looking cookie cake! ;)

    Reply

    • Sallyreplied on July 2nd, 2014 at 6:41 pm

      Hey Margaret! If your family loves dessert, I would definitely make two individual pies (do not stack). Cutting into 8-10 slices makes them a little thin. I know our large family would need 2 pies!

      Reply

  2. #
    122
    Christinaposted July 3, 2014 at 10:07 am

    This recipe sounds to die for! I’m planning on making it for the 4th of July, however I’m a little confused about the cornstarch component. It says AKA cornflower- I assumed those were two different things.
    Is the correct cornstarch to use the type that’s a thickening agent- white and powdery?

    Thanks!

    Reply

    • Sallyreplied on July 3rd, 2014 at 12:29 pm

      Yes, that is cornstarch. It is also known as cornflour outside of the US.

      Reply

  3. #
    123
    Sarahposted July 5, 2014 at 8:34 pm

    What would happen if I chilled this dough for 24 hours? I’m busy the next few days and may need to make this dough a day in advance.

    Reply

    • Sallyreplied on July 6th, 2014 at 3:00 pm

      Chilling the dough for 24 hours will be just fine, Sarah.

      Reply

  4. #
    124
    Missyposted July 12, 2014 at 3:39 pm

    I loved this cookie cake it was delicious it’s even better than Great American Cookies…. I really want to make this for my employers Birthday next week can I stack two cookies together with the chocolate frosting in between. Or will it crumble ? Any suggestions I have a group of 20.

    Reply

    • Sallyreplied on July 13th, 2014 at 7:18 pm

      I don’t suggest it – how about making two cookie cakes? Or one big cookie cake in a 9×13 pan? Double the recipe for that pan – I’m unsure of the exact bake time.

      Reply

  5. #
    125
    Deeposted July 14, 2014 at 11:43 am

    I was wondering, if anybody knows, if this cookie will hold it’s shape? Is it a chewy cookie, or flaky?

    Reply

    • Sallyreplied on July 14th, 2014 at 12:46 pm

      This cookie is baked in a pan, so it holds its shape. The cookie is chewy and soft.

      Reply

      • Deereplied on July 14th, 2014 at 2:48 pm

        Thanks! I just baked it, and it looks AWESOME!! The icing is SOO good! Thank you for a great recipe!

  6. #
    126
    Jamiposted July 14, 2014 at 7:47 pm

    Sally, this is my third time baking this delicious dessert. I love the concept of the cookie pie. I made it for my daughter on her 8th birthday and added yellow and white frosting flower accents. I just made it again for my son’s birthday tomorrow and added peanut butter m&m’s and milk chocolate chips. I plan to add the chocolate and peanut butter frosting on it. Can’t wait for family to try it. Thanks Sally for your baking innovations.

    Reply

  7. #
    127
    Amyposted July 20, 2014 at 3:07 am

    Love that you included both the Standard and Metric measurements. I am an American living/working abroad, and that makes my life so much easier. Thanks.
    P.S. My birthday is today, and I emailed this recipe to my husband as a hint. I don’t know what him and my kids are planning.

    Reply

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