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.

(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.

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!

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) packed light or dark 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.

Additional Notes:

*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.

   

317 Responses to “Chocolate Chip Cookie Cake.”

  1. #
    181
    Kellyposted March 6, 2015 at 2:57 pm

    This looks like exactly what I was looking for when I Googled cookie cake. My son’s 3rd birthday is coming up and he doesn’t like cake but he likes cookies. I hope that this will be the right compromise. I recently got a new oven that is a convection oven. Do you happen to know if the cooking time would be different for a convection or if it would be better to cook this on the conventional setting instead? Thanks.

    Reply

    • Sallyreplied on March 7th, 2015 at 8:20 am

      Kelly, all my cookies/cake recipes are baked in a conventional oven. For convection, I would lower the oven temp 25 degrees and bake for 2-3 minutes less. If you feel more comfortable using the conventional setting, how this recipe has been tested, you certainly can.

      Reply

  2. #
    182
    Athenaposted March 8, 2015 at 4:51 am

    This looks awesome! I’m going to make it for a friend, but can I store it at room temperature and in how long should I consume it?

    Thanks

    Athena

    Reply

    • Athenareplied on March 8th, 2015 at 4:53 am

      Sorry, I just saw it. Thanks!

      Reply

  3. #
    183
    Willposted March 12, 2015 at 9:33 pm

    Quick question, what can I replace the egg with that is vegan friendly??

    Can I keep that magical consistency of the cookie cake if I swap out the egg??

    I have vegan friendly frosting and I’ve taken care of the chocolate chips.

    Thanks,
    Will

    Reply

  4. #
    184
    Danposted March 15, 2015 at 3:41 pm

    LOVE the recipe- I’ve made it 4 times this past week (3 birthdays, one for pi day). However, I found that it cooked much more evenly when cooking it at 314 degrees for a longer time (likely because I have an old oven). Thanks for another great recipe- this is my favorite website!

    Reply

    • Danreplied on March 15th, 2015 at 3:42 pm

      *315 degrees

      Reply

  5. #
    185
    Muniraposted March 18, 2015 at 5:05 pm

    How deep is the dish? I’m scared i might under cook it.

    Reply

    • Sallyreplied on March 18th, 2015 at 7:07 pm

      I typically use a 1.5 – 2 inch cake pan/pie dish.

      Reply

      • Munirareplied on March 18th, 2015 at 10:36 pm

        Thanks Sally! I made this today, but it just seemed like i had more dough than in the picture posted. The dish i used was exactly the same one in the picture, but my dough came right up to the rim once spread out evenly. I put it in the oven for 25 minutes at 350F, but i’m not too sure if it cooked all the way through. I want to try again but I’m not sure what to do, or how to change my technique. Am i able to post or send a picture of my end product?

  6. #
    186
    crysposted March 22, 2015 at 4:35 pm

    how many servings would you say this is

    Reply

  7. #
    187
    Brittanywposted March 30, 2015 at 3:09 pm

    So I made this and I followed every step! but my dough came out crumbly instead of doughy and it filled the pie pan too the brim…what could I have done wrong???????

    Reply

  8. #
    188
    Pauposted April 5, 2015 at 9:03 am

    Hi, Sally! Can I use dark brown sugar instead of light brown sugar?

    Reply

  9. #
    189
    Paulposted April 5, 2015 at 6:51 pm

    I adapted this recipe with my love of mint chocolate chip cookies, with an added bonus of covering it in chocolate ganache. Yum!

    Reply

  10. #
    190
    Zaneposted April 8, 2015 at 7:46 am

    Thanks for the recipe:) My brother loved this cookie cake.
    Mine turned out pretty hard, but maybe I overcooked.

    Reply

  11. #
    191
    Jeannieposted April 8, 2015 at 11:09 am

    This was delicious… I made two since it was for a larger crowd. I made the frosting but didn’t have a frosting bag so just put a light layer of frosting on both. It was very good that way… not too sweet. Just sweet enough. ;o) Will make this one again. Thanks for another great recipe!

    Reply

  12. #
    192
    Rebecca Quinlanposted April 9, 2015 at 9:42 am

    Have you ever doubled this recipe? And does that work. I want to use it but I need a bigger cookie cake then a 9-inch pan. Thanks!

    Reply

  13. #
    193
    Angel Stanleyposted April 12, 2015 at 2:47 pm

    Our Harmony has her 8th birthday party today with her friends. I followed the directions exactly and baked for 30minutes, i did cover them with aluminum foil at the 15minute mark. I made four of these since she has about 30 kids coming. We placed two on a baking sheet, made the frosting anddecorated it in the shape of the number 8…which then somehow ended up with a face. :-) the other two we left in the pans incase we don’t need them. These were so fast and easy to make. I am sure this will become a staple in our house. Easiest cake ever. Thank you

    Reply

  14. #
    194
    Hanyaposted April 15, 2015 at 7:26 am

    Hi Sally.
    The cake was wonderful.
    I totally loved it! I just wonder how the idea came to you.
    I was thinking about chocolate chip cookies and cupcakes when an idea popped in my head.
    Why not you make a Chocolate Chip Pyramid?
    You can have chocolate chip cupcakes at the bottom to be the base and have the soft chocolate cookies in the build up and finally have Hershey chocolate drops at the top. If things keep on falling you can stick them up with nutella.
    Thanks,
    Hanya.

    Reply

  15. #
    195
    Karenposted April 27, 2015 at 9:48 pm

    I’d like to double this and use a sheet pan. Any thoughts on how well you think this will work?

    Reply

  16. #
    196
    Lydiaposted April 28, 2015 at 10:56 pm

    I FINALLY got around to making this. It has been in my to do pile for a while. I made it for my son’s 18th birthday since he wanted a cookie cake. It was PERFECT. Thank you for sharing this recipe. Thank you, thank you, thank you!

    Reply

  17. #
    197
    Yaelaposted May 8, 2015 at 10:42 am

    Hi Sally,
    What would you say is the temperature of the cookie/cake when it is fully cooked through? I thought I read 180 (F) somewhere, but just now I googled it and see 210 (that seems somewhat over cooked especially if things should still be soft – but cooked through – on the inside). Thanks.

    Reply

  18. #
    198
    Kelposted May 16, 2015 at 6:14 pm

    I made this recipe today and it turned out great. I didn’t use the icing, the we’re perfect without it. Unless you have an extra sweet tooth.

    Reply

  19. #
    199
    Maisieposted May 16, 2015 at 6:44 pm

    I was thinking about making an ice cream pie with this as the base, but it occurred to me that it might get soggy. I thought of coating the top of the cookie with melted chocolate and putting the ice cream over top of the hardened chocolate, but I dunno…what do you think?

    Reply

  20. #
    200
    Chelseyposted May 20, 2015 at 4:47 pm

    I followed the directions exactly, but my “dough” came out more like a batter. And it baked more like a regular cake, not a cookie cake. What could I have done wrong?

    Reply

    • Michellereplied on May 22nd, 2015 at 6:48 pm

      Either your butter was too soft/melted or you did not add enough flour. Over baking can also lead to a cake like texture instead b of chewy; slightly underdog is always better if you want a chewy cookie. Hope this helps!

      Reply

  21. #
    201
    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! 

    Reply

    • 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.

      Reply

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