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

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.


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


  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed 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


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!


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.


300 Responses to “Chocolate Chip Cookie Cake.”

  1. #
    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.


    • 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.


  2. #
    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?




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

      Sorry, I just saw it. Thanks!


  3. #
    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.



  4. #
    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!


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

      *315 degrees


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

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


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

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


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

    how many servings would you say this is


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