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!


371 Responses to “Chocolate Chip Cookie Cake.”

  1. #
    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.


  2. #
    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!


  3. #
    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!


  4. #
    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. 


  5. #
    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?


    • Suzettereplied on October 18th, 2015 at 11:13 am

      Sure you can use Crisco. I used to bake with it all the time, but switched to butter about five years ago and never looked back! I think butter is much better, but if you like Crisco, go for it! :)


  6. #
    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!

  7. #
    Angelaposted August 6, 2015 at 8:58 am

    Can I use Crisco shortening instead of butter?


  8. #
    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!


  9. #
    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?


    • Ryanreplied on December 2nd, 2015 at 4:21 pm

      You realize she meant for you to tent the aluminum foil over the top of the cake…not press it down on the batter…


  10. #
    pauletteposted September 18, 2015 at 2:30 pm

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


  11. #
    Susanposted October 1, 2015 at 5:32 pm

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


    • Suzettereplied on October 18th, 2015 at 11:14 am

      Per recipe directions, 2 teaspoons.


  12. #
    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. 

  13. #
    Linseyposted October 7, 2015 at 8:28 pm

    This is fabulous. My dough was thin and runny and just didn’t seem right. I added a little more flour till I got it nice a thick. It came out perfect, it’s thick like cake, but has that soft delicious cookie taste. I love it! Thanks. 😀


    • Mreplied on November 5th, 2015 at 9:29 am

      Fantastic! Made it for my daughter’s birthday last month. She was thrilled and everyone else liked it, too


  14. #
    Sueposted October 9, 2015 at 1:05 pm

    I am going to use a 12 inch round cookie pan to make this. Would I need to do 1 1/2 batches of cookie dough?


  15. #
    Andreaposted October 15, 2015 at 6:31 am

    This recipe IS perfect!!! I’ve made it several times and everyone loves it!! 
    I didn’t have any cornstarch so I used custard powder. 
    Thank you for this recipe and this wonderful site.


  16. #
    Magdaposted November 1, 2015 at 7:28 pm

    Hi, I have a request for a cookie bcake from my son.How big cookie do I have to bake in order to feed 15 teenage boys? Do I need some filing? Some ideas how to decorate it PLEASE:)


  17. #
    Andreaposted November 24, 2015 at 6:06 pm

    WOW. Fantastic !! Swimmers home from college, what a hit!!! 


  18. #
    Cindy Sunyogposted November 25, 2015 at 7:35 pm

    I wish I could share a picture! We made this tonight for our Thanksgiving tomorrow, and it looks amazing!! 


  19. #
    Just Joposted November 26, 2015 at 3:11 pm

    Hi Sally! I made this fantastic cookie for Hungry Hubby’s boss’s daughter’s 21st (lol – no pressure right?!) and it was a huge success! She’s extremely allergic to nuts so have never been able to have a giant cookie off the shelf and she so wanted one for her birthday. Home made is always best and this recipe worked an absolute charm – just like every one of your small cookie recipes I’ve tried before now 😀 THANK YOU!


  20. #
    Shiraposted December 1, 2015 at 10:47 pm

    Hi Sally,

    I’m planning on making a large ice cream sandwich cookie cake. Would you recommend modifying the recipe in any way? Should I double  or half the recipe? Your post said that this makes a softer cookie. Will it stand up to the ice cream or become soggy? Thanks in advance for your help!


    • Sallyreplied on December 2nd, 2015 at 10:22 am

      Shira– it will hold up with the ice cream no problem. I would use this cookie dough and divide it between two 8 or 9-inch cake pans (do your best spreading the dough into the pans). Then, bake for less time because the cookies are thinner. This should work wonderfully!


  21. #
    Katelynposted December 26, 2015 at 8:08 pm

    This was the best recipe ever!! I have made several of your recipes and this is officially my family’s favorite!! I made it for my brother’s 8th birthday and he loved it! My mom was eating the frosting out of the piping bag and my aunt requested the frosting for her birthday cake! Btw I made your chai spiced apple pie for Christmas and it was delish! Thanks for another incredible recipe Sally! You’re the best!


  22. #
    Serenityposted December 30, 2015 at 2:11 pm

    I’m going to make this tomorrow because I’ve made your fruit pizza an therfore trust this will be just as delish. 
    Did you use the standard 9 inch glass pie dish or was it deeper?  Just wanted to be sure so that I don’t serve it undercooked . 
    Thanks in advance. 


    • Sallyreplied on December 30th, 2015 at 6:49 pm

      Yep, I just use a regular 9-inch cake pan or pie dish. I believe the one I typically use is 1.5 – 2 inches deep.


  23. #
    GerryUsaposted January 4, 2016 at 9:18 pm

    I had such high hopes for this, great ingredients and reviews. Luckily tried it out before my son’s birthday party and now I am left wondering what went wrong. I followed all the directions, except I used two full eggs and only had mini morsel chocolate chips.  Used an 8.5″ square glass dish and I think that might have been the biggest problem. The cake came out pretty thick, about 1.5″, looks thicker than in the photos posted here. It took 25 + an add. 15 min before the center was not totally gooyee anymore. I covered it with foil after the first 15 min but the edges still got very done. The center is good and tastes pretty good but all along the edges it’s too dry and not very rich tasting at all.  It seems to lack moisture/ fat? Or did I just overtake it? A similar recipe I found online calls for an add. 1/4 cup butter. Everything else the same. 


    • Sallyreplied on January 5th, 2016 at 5:36 pm

      I would try the recipe as written. If anything, there should only be 1 egg. The extra egg yolk is for extra chew and added moisture.


  24. #
    Emilyposted January 9, 2016 at 1:42 pm

    If I only have whole milk can I use that to make the icing instead of half and half or heavy cream. 


    • Sallyreplied on January 10th, 2016 at 10:42 am

      Whole milk works in the frosting.


  25. #
    Heather Johnsonposted January 12, 2016 at 2:19 pm

    Hi Sally, I need to make this as a 12 inch cookie cake. Should I double the recipe and do you have any idea on the baking time?

    Thank you!! I’m anxious to try this!


    • Sallyreplied on January 12th, 2016 at 10:18 pm

      I’m unsure of the baking time; it will be longer. I would double the recipe and press into your baking pan.


      • Heather Johnsonreplied on January 12th, 2016 at 11:54 pm

        Thank you! I will give it a try!

  26. #
    Andrea Palmerposted January 14, 2016 at 12:26 pm

    Could you double this for a pizza pan cookie? Making for a birthday and need something bigger than 9 in.


  27. #
    Vanessa McArthurposted January 19, 2016 at 9:47 pm

    Well I made this last night and I did everything and used all the ingredients said but it came out hard


  28. #
    Chrystalposted January 21, 2016 at 1:36 pm

    Hi! I love love love your site! I’m going to be making the cookie cake today and was just wondering if I use shortening instead of butter, do I use butter flavored shortening or vegetable shortening?? Thanks!


    • Sallyreplied on January 21st, 2016 at 2:49 pm

      I would truly just stick with butter for best (and authentic!) flavor. If anything, you can use butter flavored shortening.


  29. #
    Debbieposted January 21, 2016 at 6:01 pm

    I’ve made this twice in a 9 X 13 and was great thickness The kids love it 


  30. #
    Catherine Hposted January 27, 2016 at 1:13 am

    BEST COOKIE CAKE EVER!!! Nothing else compares!! It is THE most versatile recipe I’ve ever used and is basically klutz proof (really though. in college, I was lazy enough to leave it in the 9×13 pan covered with foil for a week. Another time, I forgot to add the eggs and vanilla, and both times it still tasted good). 
    I kid you not- I’ve made this cookie cake (without the frosting) for co-workers, the military (a group of Marines), friends, family, and college roommates on their period. I’ve made it for Christmas parties and a post-funeral dinner. I’ve never gotten so many compliments on a recipe, and every single person has devoured it clean. And for the gluten free folks, it tastes just as good!! 

    Alterations: lowered baking time to 15 min (comes out soft & gooey!)
    GF: substituted GF flour at 1:1 ratio (I’ve used Bob’s Red Mill All Purpose Flour and Almond Meal Flour) & added xantham gum (1/4 tsp for every cup of flour used). 



    • Sallyreplied on January 27th, 2016 at 6:16 am

      Amazing to read. You’re welcome :)


  31. #
    Michelleposted January 30, 2016 at 10:45 am

    My son asked for a big cookie cake for his birthday from Mrs. Field’s at the mall.  When I saw how much it cost ($45, no thank you), I went in search of the perfect recipe.  I made this two days in advance for my son’s 6th birthday party (It was held on a Friday evening and since I work I needed to give myself time for doing other things; baked on Wednesday, decorated on Thursday, devoured on Friday).  I used a huge 18” round Wilton baking pan and doubled the recipe.  The cake turned out great!  Everyone loved it and since the pizza style slices were so big, guests were taking portions of their slice home to heat up and eat later with ice cream (such a great idea, too!).  This recipe is a keeper!  We will definitely be making it again in the future.  Thank you so much for such a great recipe.  


  32. #
    Wade Boggsposted January 31, 2016 at 4:19 pm

    Could I make this advance and refrigerate the dough so I can just pop it in the oven for a super quick dessert? 


  33. #
    fabzposted February 2, 2016 at 5:09 am

    Hi there..this looks soo good and i am planning to make one for my son’s 2nd birthday part this friday. but i wanted to make 2 layers of chocolate cake and use this cookie cake as the middle layer. do you think that will work out if? do i need to freeze the cake a bit to make sure it holds up the weight of the top layer? also, if i do chill it (post baking) would it still have the same chewy texture?



    • Sallyreplied on February 2nd, 2016 at 11:56 am

      I believe that could work. I don’t see the need to freeze. It will yield the same texture if it is refrigerated, yes.


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