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

 

Cookie Dough Lovers’ Ice Cream Pie

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

 

See more cookie recipes.

See more cakes/pie recipes.

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

 

 

   

257 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. #
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    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. #
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    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. #
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    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. #
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    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. #
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    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. #
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    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

  8. #
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    Jessicaposted July 24, 2014 at 11:45 am

    Is this cookie cake moist?

    Reply

  9. #
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    Saraposted July 25, 2014 at 7:41 am

    Made this for a co-workers birthday last night; so easy and yummy! Thanks for another great recipe! :)

    Reply

  10. #
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    Barbposted July 30, 2014 at 1:01 pm

    Hey! I’ve made this once before and it was a huge success! What I would like to try today is this with brownie on top. Do you think that’s possible? Most brookie recipes have brownie on the bottom, but i figured that if I let the cookie cake bake about 10 min and then add the brownie batter, it should cook fine. What do you think?

    Reply

    • Sallyreplied on July 30th, 2014 at 7:36 pm

      That sounds like it should work, Barb – let me know if you try it! I would use a larger pan though, the brownie batter will overflow.

      Reply

  11. #
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    Alexaposted July 30, 2014 at 5:13 pm

    Hi, Sally! I just have a quick question for you.
    I made this cookie cake back in April in a 9-inch round pan as in the recipe. Now I want to make it again, but maybe thinner. I was thinking of putting it in a 9×13-inch pan instead to make it thinner and larger. Would this be enough batter or should I double the recipe?
    Thanks so much!

    Reply

    • Sallyreplied on July 30th, 2014 at 7:26 pm

      Hi Alexa. This cookie dough amount in a 9×13 pan will create a very very thin cookie cake. But it sounds like that’s what you want. Bake for much less time because it is so thin.

      Reply

  12. #
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    Meg Jones | The Spatularetteposted August 12, 2014 at 7:12 am

    I made this for my boyfriend’s birthday a couple weeks ago. He isn’t much of a cake person but he LOVED this! Thanks for another great recipe!!

    Reply

  13. #
    133
    Ravenposted August 13, 2014 at 2:00 am

    Hi! I haven’t baked this yet, but I was just wondering how this would taste with a no-bake cheesecake layer over the cookie dough layer. Too sweet?

    Reply

    • Sallyreplied on August 13th, 2014 at 9:42 am

      Worth a shot, Raven! Let me know if you try it.

      Reply

  14. #
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    Nadsposted August 20, 2014 at 10:59 pm

    I made this for my boyfriends birthday. He absolutely loved this cake, even his family members raved at the perfection of it. I made it exactly as your steps provided, I did have to leave it about 15 mins longer in the oven to set – that threw me off as i thought maybe i was burning the cake or i accidentally forgot a step. however, turned out great. I added a few peanut butter reeses chips (found in walmart -I live in toronto, ontario CANADA, I am sure your local grocery store will also supply this) I also from Walmart, purchased already made milk chocolate frosting. The next time I do make this i will use peanut or almond M&Ms.

    Reply

  15. #
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    Elenaposted August 28, 2014 at 11:07 pm

    Hello! I made this recipe exactly as shown and after 30 minutes of baking and 20 minutes of cooling, the entire middle fell out. I live at higher altitude but I’ve never changed a recipe for that reason. What did I do incorrectly?

    Reply

    • Sallyreplied on August 29th, 2014 at 8:11 am

      Hi Elena – I don’t know what you mean by the middle fell out? It sounds like the middle may have been underbaked?

      Reply

      • Elenareplied on August 29th, 2014 at 8:29 am

        Hi thanks for answering! Yes, after cooling, I took it out of the pan (used a 9″ Emile Henry pie pan) and when I transferred it to the plate the middle of the cookie fell out it was all gooey and raw. The inside looked like I had way too many chips, too. Only the perimeter was baked. I bake cookies often so my oven is alright. Maybe I need to use a glass pan? Thanks.

  16. #
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    Maryposted August 30, 2014 at 12:19 am

    hi Sally! I was wondering if you could tell me how you frosted the cake. it’s so pretty!

    Reply

  17. #
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    Stevenposted August 30, 2014 at 6:14 pm

    The most amazing cookie cake ever. I baked for 30 minutes and could not be happier. Butter cream icing on top is delicious. Thanks.

    Reply

  18. #
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    marineposted August 31, 2014 at 7:35 am

    hi there! i had just made this cake and received pretty good feedback about it! (:
    just a quick question, when the toothpick is inserted, is it supposed to come out clean or with some crumbs with it? thanks!

    Reply

    • Sallyreplied on September 1st, 2014 at 10:25 am

      Just a few crumbs is fine.

      Reply

  19. #
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    Nourhanposted August 31, 2014 at 5:33 pm

    The Cake turned out AMAZING thanks for the great recipe , Keep up the good work :)

    Reply

  20. #
    140
    Myraposted September 1, 2014 at 8:46 am

    would a mix of dark brown and light brown sugar be okay?

    Reply

  21. #
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    Courtneyposted September 4, 2014 at 9:51 pm

    Hey Sally love your website ,adore you and your chocolate chip cookie recipe it is not only my FAVORITE recipe but anyone and everyone’s FAVORITE chocolate chip cookie they have EVER eaten!!!!! I bow to your and your genius mind for creating the best cookie into a CAKE YEAAAAAA!!!! If you haven’t noticed by the caps or exclamations marks i’m uber excited. Quick question i was wondering if i could double the recipe and use a spring loaf pan?
    Thanks Courtney

    Reply

  22. #
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    Alecia @ From Foodie with Loveposted September 6, 2014 at 6:39 pm

    Made this tonight for my husband’s birthday. Turned out great!! I pressed the dough into a springform pan, so I could remove it more easily & we could eat it still warm. Skipped the icing, because the calorie count on the cookie cake terrified me enough (150 calories per serving, if you slice it into 32 pcs). Was well worth the splurge though :)

    Thanks for the recipe!

    Reply

  23. #
    143
    Kristenposted September 13, 2014 at 7:48 pm

    I’m so excited to make this tomorrow! Can I make the dough a few hours before cooking or does refrigerating it mess with it?

    Reply

    • Sallyreplied on September 14th, 2014 at 1:56 pm

      You may make the dough ahead of time – cover tightly while chilling before molding into the pan and baking.

      Reply

  24. #
    144
    Josefina Mposted September 15, 2014 at 3:23 pm

    Sorry, my device went crazy, it was supposed to say: ” I was just wondering if this recipe could be made into cookies. ” sorry about that:)
    Thanks in advance!
    PS: I bought your book and love it!

    Reply

  25. #
    145
    ojposted September 15, 2014 at 7:17 pm

    Hi sally thank you for this recipe. im sooo excited to try this. Im just curious what happens if i use salted butter instead of unsalted? Will it affect the taste or texture?

    Reply

    • Sallyreplied on September 15th, 2014 at 7:51 pm

      To be honest, I don’t find the taste of this cookie cake to change when I use salted vs unsalted. Sometimes, I’m able to detect the slightest increase in saltiness, but not here. Feel free to reduce the salt by 1/4 teaspoon, but you truly do not need to here.

      Reply

  26. #
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    Andreaposted September 26, 2014 at 9:54 am

    Hi Sally,
    I tried this recipe the same day I saw it. It was for my bff’ s birthday. I was actually going to make the XXL Death by Chocolate cookie for her because that recipe is ‘to die for’, so easy and comes out perfect every time. But when I saw this cookie cake recipe I just had to try it out.
    I didn’t have cornstarch so I used vanilla pudding mix because I know there is cornstarch in pudding mix. It was amazing!!!! Delicious with a wonderful texture!! My bff and her family loved it!!!
    Thank you so much for this recipe!

    Reply

    • Sallyreplied on September 26th, 2014 at 6:45 pm

      Amazing! Sounds incredible Andrea. Happy birthday to your friend!

      Reply

  27. #
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    Lisa Pellegrinoposted September 26, 2014 at 11:34 am

    Sally, I can already tell – you are a baking genius.

    I’ve never heard of you or visited your blog, until today when I was looking up cookie cake recipes to make with my family for my 31st birthday tomorrow (you’re never too old!). I will now refer to you as “Cookie Boss”. The pictures on this page are unreal. I cannot wait to give this recipe a whirl tonight, with budding baker Mia Wilson who is just starting her baking legacy at the ripe old age of 9.

    Thank you so much for sharing your culinary wizardry.

    Reply

    • Sallyreplied on September 26th, 2014 at 6:43 pm

      Thank you Lisa! And no, you are NEVER too old for cookie cakes. Have fun baking this up! And happiest of birthdays to ya.

      Reply

  28. #
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    Pauletteposted October 13, 2014 at 12:18 pm

    Hi Sally, I made your funfetti cookie pie for my family last week and it was a hit. Want to try this one next. How far in advance can I make the frosting?

    Reply

    • Sallyreplied on October 13th, 2014 at 4:01 pm

      No more than 2 days – cover tightly and store in the refrigerator.

      Reply

  29. #
    149
    Dianaposted October 15, 2014 at 3:57 pm

    Hi Sally,

    My husband has requested a giant chocolate chip cookie in the shape of Thor’s Hammer for his birthday. Believe it or not, I don’t have a baking dish in that shape :) Is the dough thick enough for me to roll it and shape it on a baking sheet, and it will hold that shape and bake? or is it more like cake batter and would run to the edges?

    Reply

    • Sallyreplied on October 15th, 2014 at 7:40 pm

      Hahahaha what a great cake this will be. ;) This batter will spread, yes. You really need the edges of a pan, unfortunately. Google might be able to help – maybe there is a baking pan out there in the shape of it?

      Reply

  30. #
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    Aleksposted October 25, 2014 at 5:54 pm

    My sister and I are trying out some recipes for my nephews birthday. We came across this recipe and this cookie cake is delicious and very simple to make. We thought the frosting was a little too sweet but it was still tasty!

    Reply

  31. #
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    sashaposted November 8, 2014 at 4:42 pm

    I made this cake yesterday for my boyfriend’s birthday. My boyfriend is use to the Mrs. Fields cookie cake……. This new version is amazing!!!!!!!!!! It’s moist but not too moist. I also made a milk chocolate frosting for the top and chocolate sprinkles instead of more chocolate chips. It was a cried pleaser for sure.

    Reply

  32. #
    152
    Wyattposted November 14, 2014 at 1:12 pm

    I followed your recipe exactly.. but i feel that my attempt came out too dense and dry… any suggestions? or thought on where i might have gone wrong?

    Reply

  33. #
    153
    Emilyposted November 17, 2014 at 11:55 am

    Hey! This looks delicious and I can’t wait to try it! I’m making it for me and my boyfriends one year of dating. Did you have any ideas of how to make this into the form of a heart? Would it work if I baked it then somehow got it out of the pan and just cut it? Or should I shape it before I bake it? If so what do I put it in to keep it’s shape?

    Reply

    • Sallyreplied on November 17th, 2014 at 12:49 pm

      Emily, I know you can buy pie/cake pans in the shape of a heart. Maybe try a search online for it. Other than that, you’d have to cut it after it bakes and cools.

      Reply

  34. #
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    Jessicaposted November 17, 2014 at 3:39 pm

    Is it possible to use coconut oil instead of butter? If so, do you know how much?

    Reply

  35. #
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    tanyaposted December 11, 2014 at 8:32 am

    Hiii sally ! So thiss cake lookss delicious and i really want to do it, but infortunately i have a problem with cookies every time i bake cookies i ruin them! I have tried to bake cookies 3 or 4 times and i failed all of them! I can cook so many things but cookie isn’t part of them! Soo do you have any advice for me so that i don’t burn or undercook or simply fail this recipe ? Thanks you so muchh !( excuse my english, its not my furst language but i try to do my best :)

    Reply

  36. #
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    Jessicaposted December 11, 2014 at 6:33 pm

    Hello there! I only a have 9.5 inch pie dish. Will that make much of a difference in thickness or baking time? Thanks!

    Reply

    • Sallyreplied on December 12th, 2014 at 7:25 am

      9.5 inches is just fine. The baking time won’t be different for that small of a difference in size.

      Reply

  37. #
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    Anthea Variendposted December 15, 2014 at 2:51 am

    Thanks so much for this recipe – I baked the giant cookie for my son’s 10th Birthday party this weekend and it was a hit with all the boys who have never seen a cookie that size in their life before. My son is not a fan of cake so this was the first time he’s actually eaten his own birthday “cake”.

    Loved how crispy the edges where and then how soft and chewy the inside was. The icing was also fantastic. It set really well and once “dry” it didn’t melt or get mushed!

    Reply

  38. #
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    Claireposted December 18, 2014 at 5:04 pm

    I made the frosting exactly like the recipe says, and it didn’t turn out anything like yours. I’ve made plenty of frostings and butter creams before, and they’ve been fine, but this one was like liquid. I decided to use it as a glaze instead of wasting it all, and it still tasted great, but I don’t understand why it was liquid and not “frosting”. HELP

    Reply

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