Addictive Recipes from a Self-Taught Baker

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! Recipe on

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 with Milk Chocolate Frosting - the best way to eat a chocolate chip cookie! Recipe on

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 with Milk Chocolate Frosting - the best way to eat a chocolate chip cookie! Recipe on

Chocolate Chip Cookie Cake with Milk Chocolate Frosting - the best way to eat a chocolate chip cookie! Recipe on

The chocolate buttercream 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 - the best way to eat a chocolate chip cookie! Recipe on

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

More chocolate chip cookies to love:

Chocolate Chip Cookie Cake


  • 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
  • chocolate buttercream for topping (optional)


  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). Use a toothpick to test for doneness. 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 buttercream is optional. Instead, decorate with whipped cream or top with vanilla ice cream.
  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.

Recipe 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.

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© 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!


  1. I made this for a friend’s bday. Had to use Crisco because we had run out of butter (seriously, who uses the last stick of butter and leaves the empty box in the fridge??). I also had trouble finding the right size pan. First I tried a 9″ cake pan but there was so much dough it almost filled it to the top. Then I tried a 9×13 cookie sheet but thought it was going to be spread too thin. I ended up using a 10″ sauté pan which turned out perfectly. Still a little thicker than the pic but I baked it for 35 min and it turned out perfectly. Same soft firm consistency all the way through and didn’t sink at all in the middle.

    I lined the pan with wax paper which made it really easy to get it out.

    Great recipe!

    • Ha – I’ve opened the fridge to almost empty containers before so I understand 🙂 I’m glad you found a pan that worked!!!

  2. Hello, please would you put the chocolate frosting recipe up that you used on the cookie cake in the picture please?
    Many thanks

  3. I have made this recipe several times now. It’s a hit each and every time. My son requests this for his birthday every year.

    I think I remember when I found this recipe, you also had an oatmeal cookie cake and a peanut butter cookie cake. However, now I can’t find those and would love to bake them. Am I imagining this or could you provide the link to them?

  4. Hi! I’d like to try this cake for my son’s birthday, and maybe use m&ms instead of chocolate chips (I want it colorful! :P)… but I just have some questions:

    -Will it get hard if I let it cool? or is it meant to be served warm??
    -What happens if I keep it in the fridge? will it turn into a giant crispy cookie??

    I’m looking for a soft-baked-cookie consistency, and since I want to make the cake (actually 2 or 3 of them :P) a couple of hours earlier for that day, those questions are important to me.

    Hope you can help me!! 🙂

  5. Is this the measurement of flor after sifted or before? Or do I have to sift at all? Thank you!

  6. Best cookie cake EVER!    My son wanted a cookie cake from the mall for his birthday.  Knowing how awesome  your recipes are, I knew right where to look.   This recipe Is A winner!  It’s easy to make, basic ingredients, and DELIcious!!!
      I don’t like mall cookies… they are way too expensive, and they have some “fake” taste to them.  Yuk!
    Thank you Sally for your awesomeness deliciousness!!.   

  7. Made as instructed but with a 10″ pan so I thought it would bake a little quicker… but it ended up outrageously underbaked! And broke apart quite dramatically. I popped the pieces back in the oven to firm them up (delicious) and tried again and it worked beautifully – I turned down the temp a little part way through the baking and left it in longer. Looks perfect and the middle didn’t even sink!

  8. Hi! I don’t have a handheld mixer. Would it be okay to melt the butter first? Thanks in advance!

  9. I made this for my husband’s birthday and it is so delicious! I added walnuts per his request and used vanilla buttercream instead of chocolate and it was so good. I used a 9 inch pie pan and it was perfect. I will definitely be making this again for various occasions in the future! Thank you! 

  10. I just got done making my 4th one of this recipe. It is delicious!!  My husband is taking one to his coworkers on the railroad this week and they are going to love it!

  11. I’ve used this recipe a couple of times now and its always a big hit with the family. I was hoping you could offer some wisdom on how I could possibly reduce how sweet the taste is.

    I would like to make a cookie cake for my brother’s birthday (he hates cake for whatever crazy reason), but each time I have used this particular recipe to make one he says its a too sweet for his own liking. 

    Any advice would be greatly appreciated!

  12. This is an absolute favourite! Love it. I can always blindly trust your recipes <3

  13. This looks delicious! I have an order for a hello kitty cookie cake. Two questions……(1) do I double the recipe to make a pizza size and (2) will I be able to put a sugar screen on top?

  14. I made this recipe for a family birthday gathering we are having and I multiplied the recipe x4 and placed in a full sheet pan. It is just like the big cookie you order from the Great American Cookie Company, only BETTER because it is homemade!

    • Hi! Would you mind to tell me what size sheet pan? How about cooking time? I’ve made this original size and love it but need it bigger for a party as well. Thank you!

  15. This recipe looks amazing! Can it be baked in a springform pan? 

  16. My daughter wants a cookie cake for her birthday but I want to make it in/on an 11×17 cookie sheet. Do I need to double this to avoid it being too thin or will it be fine? Or do you think something else would work better?

  17. Would it be okay to make this cookie dough ahead of time and leave it in the fridge for a few days before baking it? Thank you!

  18. Hello! I was wanting to make this tomorrow as a birthday cake for my dad. But I only have a 20cm cake tin available so would it be fine to bathes recipe in the cake tin or would the cake tin be too big?

  19. Hi Sally,
    I’d like to make this for an upcoming church auction but will need to freeze whatever I make. Does it freeze and thaw without affecting the texture?

    • It sure does. Just thaw in the fridge or on the counter. I would frost right before serving, though. The frosting won’t freeze as nicely.

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