Chocolate Chip Cookie Cake

Indulgent chocolate chip cookie cake is soft and rich in the center, chewy on the edges, studded with chocolate chips, and decorated with chocolate buttercream. This fun dessert comes together quickly– skip the cookie dough chilling and rolling into individual cookie dough balls. Everything we love about chocolate chip cookies in cookie cake form!

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

Meet your new favorite dessert! Today’s chocolate chip cookie cake is adapted from 2 of my most popular cookie recipes loved by bakers worldwide– soft chocolate chip cookies and chewy chocolate chip cookies. The result is soft-baked, chewy, chocolatey decadence. I’m a fan of huge cookies that serve a couple people (looking at you giant monster cookies and giant snickerdoodles) and this cookie cake is no exception. It’s essentially one really big cookie that feeds a crowd!

You’ll love how quickly and easy this cookie cake comes together. We’ll bake the cookie dough in a pan, so no cookie dough chilling required (just like my soft & chewy chocolate chip cookie bars). Garnished with chocolate buttercream and your favorite toppings, it’s a festive dessert perfect for any celebration.

Chocolate Chip Cookie Cake Video

This Chocolate Chip Cookie Cake Is

  • Simple, straightforward, and fun to make
  • Quick– you don’t have to roll a bunch of individual cookies
  • Soft-baked with chewy edges
  • Loaded with chocolate chips
  • Baked in a pie dish or cake pan– it won’t overspread
  • Super festive
  • Perfect for chocolate chip cookie lovers
  • Great for birthday parties (serves 8-10)
  • Easy to slice and serve
  • Decorated with chocolate buttercream
  • Essentially a really big cookie!

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

Ingredients in Chocolate Chip Cookie Cake

I combine my 2 favorite chocolate chip cookie recipes to make today’s chocolate chip cookie cake– chewy chocolate chip cookies and soft chocolate chip cookies. Let’s review what ingredients you’ll need:

  • Flour: All-purpose flour is the base of this cookie cake.
  • Cornstarch: Cornstarch creates an exceptionally soft and thick cookie cake. I add it to my soft chocolate chip cookies— and to this cake, too! This soft-baked cookie cake will melt in your mouth.
  • Baking Soda: Baking soda helps the cookie cake rise.
  • Salt: Salt adds flavor.
  • Butter: Use room temperature butter. You can soften butter quickly with this trick or set the butter out 1-2 hours before you begin.
  • Brown Sugar: We skip granulated sugar and use all brown sugar for an ultra soft and moist cookie cake. You’ll love the extra molasses flavor.
  • Eggs: Taking what I learned from my chewy chocolate chip cookies, we use 1 egg and 1 egg yolk for the chewiest cookie cake. The extra egg yolk also adds tenderness and extra richness to the cake.
  • Vanilla Extract: Pure vanilla extract adds flavor. Try homemade vanilla extract.
  • Chocolate Chips: This cookie cake is studded with chocolate chips– 1 and 1/2 cups total. Use 1 and 1/4 cups for the batter and 1/4 cup for decorating.

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

No Cookie Dough Chilling!

Because we’re baking the cookie dough in a cake pan or pie dish, we don’t have to chill the cookie dough or roll individual cookies. Simply make the cookie dough and spread it into your dish. It will never overspread because it’s contained in the dish– simple and easy! Here are all of my no chill cookie recipes.

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

Toppings for Chocolate Chip Cookie Cake

While this cookie cake delicious on it’s own, chocolate buttercream is always a good idea! And turns this giant cookie into a true cake. My favorite chocolate buttercream is far from basic– it’s incredibly creamy, silky, smooth, and rich. Even though it’s a wonderfully creamy, it holds its shape beautifully. So it’s perfect for piping even the most intricate and fancy designs– I used a simple Wilton 1M tip for today’s cake.

Have fun and get creative with your toppings: instead of chocolate buttercream, try peanut butter frosting, chocolate ganache, salted caramel, whipped cream, ice cream, sprinkles, or extra chocolate chips.

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

This is the perfect recipe to make when you’re looking for something just as festive as birthday cake but a little more exciting than chocolate chip cookies!

More Chocolate Chip Recipes


Chocolate Chip Cookie Cake

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: one 9-inch cake
  • Category: Cake
  • Method: Baking
  • Cuisine: American


My favorite way to eat a chocolate chip cookie – when it’s the size of a cake! 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 yolk*
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cup (225g) semi-sweet chocolate chips
  • optional: chocolate buttercream for topping


  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.


  1. Eggs: 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.

Keywords: chocolate chip cookie cake

The BEST Chocolate Chip Cookie Cake!


    1. I need to make this a day ahead, but would love to have it toasty warm to serve (so all those chocolate chips are nice and gooey). Can you reheat it in the oven for a few minutes or will that dry it out?

      1. Yes, you can double this recipe for a 9×13 inch baking pan. The bake time will be only slightly longer. Use a toothpick to test for doneness.

  1. Loved this recipe, only problem I had was that it took about 45 minutes to actually cook through. I’ll try again and divide into two 8×8 , won’t be as big but hey, it’s summer In Florida and I’m not trying to have the oven on a whole hour!

  2. Hi Sally! This cake tastes delicious, but on my first attempt I might have experienced some problems with my oven, as I had to bake for over 30 minutes and I have the impression it ended up a bit overcooked. After 20 minutes it was clearly not ready yet, as I could see the dough moving when gently shaking the pan. So I kept baking for another 5 minutes, but it didn’t improve much. And I might have been mislead by the toothpick test, as I kept picking chocolate chips… After 30 minutes I decided to take it out of the oven anyway, and let it cool down. But the cake was a bit crunchy, while I was expecting more of a soft texture, similar to that of your chocolate chip cookie dough cupcakes, which I love! Also, my cake was thicker than the one you show in the picture – even though I used a 9-inch pan and followed the recipe to a T. I wonder whether this might have impacted on the baking time.

    1. I made this as dessert at thanksgiving since we don’t really do pies. But I noticed it was a lot of dough for my 9 inch cake pan, so i made a fairly thin layer of cookie dough in the pan & made the original “crust” parts, & whatever was left over I put into another pan & made more, like a whole 6×6 square cookie cake. Recipe definitely is bigger than a 9-inch, but man I tell you, it was delicious.

    2. Gabrielle, or anyone else this happens to, it was crunchy because you overcooked it. The toothpick test doesn’t apply to chocolate chip cookies like a chocolate cake or cupcakes because they have to set when you pull them out. You have to look at the color. Once you see they are getting a very slight golden brown pull them from the oven and let them set. They will get firmer and become the perfect texture as they cool. If the all the edges become a rich brown in the oven they have already been overcooked.

  3. Triple the recipe and you’ll have enough for a 1/2 sheet cake! I bake at 350 for 35-40 mins. Pics on my instagram @blissfull_baker ❤️❤️

      1. 13 by 9! Make sure it has edges as the cake ends up being an inch thick. Parchment paper is a life saver as well with this. I bake for 30 minutes then start with toothpick tests.

    1. Hi Allison, This cookie cake remains fresh covered tightly at room temperature for up to 3 days, or you can wrap it tightly and freeze for up to three months. Enjoy!

  4. How would you tweak this recipe (if at all) for high altitude baking? I live in Denver and have had good luck with modified cookie recipes for high altitude (and bad luck when I don’t alter in any way!)

    1. Hi Alex, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful:

  5. Question! Can I make this with brown butter and if so, how much butter should I brown (I think I need to use a bit more?). I love love LOVE your brown butter chocolate chip cookies so I desperately need a brown butter chocolate chip cookie cake!!

    1. Hi Anika, I’m so glad you love those cookies! You can actually use that cookie dough to make a cookie cake (follow the baking directions for this recipe) for a brown butter cookie cake 🙂

    2. Hello… This sounds like the perfect recipe. I want to make this on a large tin foil pizza pan… Curious about the temperature and timing to cook.

  6. Made this for my daughter’s birthday because she doesn’t like cake. I made exactly to recipe covering with foil 15 minutes into the cook and cooking 25 minutes in total. It did look slightly under done but when I check with a knife it was clean (aside from chocolate) so I pulled it. It was perfect, the only thing I would do different is add the foil at 10 minutes so the edges were less crunchy (just a preference). Other then that difference this recipe was perfect. Made on big thick chewy cakey cookie that not only was a huge hit with the kids ( my other two already want this as their birthday cake) but had mom’s asking for the recipe. I would highly recommend this recipe and will be using it again!!

  7. Can you add some cocoa powder to make it a chocolate chocolate chip cookie cake? I love this recipe, but I don’t want to ruin it by adding cocoa powder. If so, how much would I add to make it taste chocolate? Thanks so much!

  8. Just made this for New Year’s Day dessert with ice cream right out of the oven! So good! It is hard to tell when ready, I used the toothpick test and it showed it was ready, but it looked really “doughy” to me. But I should have just taken it out then rather than the extra 5 minutes. It would have been chewier. But still, no complaints from my crew! Great, easy way to get your chocolate chip cookie fix without the bother of chilling the dough and scooping it out and baking several trays of cookies!

  9. I baked this for my daughters 13th Birthday. I used a spring pan sprayed and dusted with flour, it came out beautiful. This is a great recipe Thank you for sharing.

    Sincerely A.M Canada

  10. I am trying to make a big cookie cake in a standard sheet pan and decorate it for a graduation party. I am trying to copycat those mall cookie company decorated cakes. They are so expensive, and I have a lot of people to serve, so I thought I might test it out. Do you think this recipe or the cookie cake one would be the best substitute for that style of dessert? Thanks for your help! I love your recipes!

  11. I made this recipe (with rainbow sprinkles) for my daughter-in-law’s birthday, and I also made your chocolate buttercream frosting recipe to decorate the cookie. It was a HUGE hit – my daughter-in-law, as well as my grandchildren, LOVED it!!

  12. Love this recipe! I am considering using a muffin tin to make a bunch of mini cookie cakes instead of one big one. Do you think this would work? How long would you recommend baking it for? Thanks!

    1. I can’t see why it wouldn’t work, Claire. I’m unsure of what the bake times would be so use your eyes more than the timer. If you have trouble releasing them from the muffin tins you can use liners or place a round piece of parchment paper in the bottom of each.

  13. Love this recipe. My grandson is not really a cake person so I make him this for his birthday. Everyone loves it!

  14. For the last 5 or so years, I’ve used this recipe as a Valentine treat for for my husband! He requests it every year! Thanks so much!

  15. Hi sally!
    I love your recipes and I trust them over any other to be delicious! What I wanted to ask is, I bought a heart shaped Wilton cookie pan and I’m wondering if I should use the cookie cake recipe or the cookie pizza recipe? I want it to be similar to a mrs fields cookie cake For my hubby for Valentine’s Day!
    Thanks so much,

    1. Hi Sierra, I am not sure of the size of that pan. If it has sides more like a cake pan then use this recipe – if it is flat more like a pizza pan then try the cookie pizza recipe. You can’t go wrong either way 🙂

  16. Hi Sally, since valentine’s is over, can i use cadbury mini eggs to replace the chocolate chips ? Love your recipes, always my go to 🙂

  17. Hello! My son can’t have dairy. Do you have any suggestions for a butter substitute? I have read vegetable oil could be good, but I wasn’t sure how that changes the cooking time. Thank you!

    1. Hi Lindsay, I’m glad you are excited to try these! I have not tried using dairy free alternatives in this particular recipe but let me know if you try!

  18. This cookie was the perfect combination of chewiness and firmness along with sweetness and flavor!! My brother who is a dessert critic absolutely loved this cookie! Thank you so much for this recipe Sally! I recommend this recipe SOOOOO much! 😀

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally