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!

slice of chocolate chip cookie cake on a white plate

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 in a glass baking dish

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 chocolate buttercream on a white cake stand

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.

slice of chocolate chip cookie cake on a green plate

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.

slice of chocolate chip cookie cake on a green plate with a fork

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

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slice of chocolate chip cookie cake on a white plate

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

Description

My favorite way to eat a chocolate chip cookie – when it’s the size of a cake! Decorate with frosting, slice, and serve. 


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 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

Instructions

  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.

Notes

  1. Eggs: Make sure you don’t use 2 full eggs, which will result in a cakey texture– think more of a cake than a cookie. 1 whole egg + 1 egg yolk is best. Room temperature eggs incorporate evenly into your cookie dough, which guarantees 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. Cornstarch: The cornstarch helps thicken the cookie dough and promises a softer cookie cake. If you don’t have cornstarch, you can leave it out. No need to replace with anything.

Keywords: chocolate chip cookie cake

The BEST Chocolate Chip Cookie Cake!

225 Comments

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  1. Thanks Nicole. I made 2 of these cookie cakes. 1 regular; 1 gluten free. I thought they were both very dry. I followed the recipe exactly, but was disappointed. I had hoped they would have been more chewy like Mrs Fields cookie cake

  2. Definitely will making this weekend for my son’s birthday. Do you think a 9 in springform pan will work. Thank you

    1. Jenny Burmesch says:

      Im going to use a 9 inch springform pan. About how thick does this cake end up being? We like thick lol

  3. To avoid the cake being too dry, I made these changes:
    3/4 c butter = 1/4 cup butter 1/4 cup oil
    1 egg and 1 yolk = 2 eggs
    2 tsp cornstarch = 1 tsp
    To avoid sticking make sure to line the pan w/foil or parchment paper as well as greasing.
    Cook in glass/ceramic and not metal so it doesn’t dry out

  4. Came out great! This was my first time to make this (I also made the chocolate buttercream icing) and both turned out so well my family has asked for it again! Thanks for the great recipe1

  5. Can you use the recipe for cupcakes instead of a cake? We donate goodies to our local nursery, fire stations, police station, etc., to show our appreciation for all of their hard work. Individual portions work much better than having to cut a cake and put the serving on paper plates, etc. In advance, thank you for your response.

    1. Hi Debbie, I haven’t tested this recipe in a cupcake pan but I’m sure it would work. I’m unsure of the bake time. Or you might be interested in Chocolate Chip Cookie Bars which you can cut into squares before delivering.

  6. My cookie cake is raised on the edges and sunken in the middle. Is it underbaked?

    1. Hi Sara, That’s normal for a cookie cake! I usually “hide” the edge with frosting 🙂

  7. I love this recipe and my family enjoyed it as well. I wanted to know how can I make this into a peanut butter cookie cake? Thank you!

    1. I’m so glad you enjoyed this! You can use my recipe for Peanut Butter Skillet Cookie and if you don’t have an oven safe skillet bake in any similar size cake/pie pan.

  8. I’ve made this recipe so many times and we love it. I want to make it ahead of time and am wondering If i can freeze the cookie once it is baked? Thanks!!

    1. Yes, covered tightly it should freeze well for up to 3 months.

  9. Hey, I made this recipe recently and loved it! I was just wondering if it can be made eggless?

    1. I use 1 tablespoon ground flaxseed and 3 tablespoons water to substitute per egg in all of my baking. I usually mix the flax and water in a small bowl and let it sit to thicken for 10-15 minutes before mixing in to the rest of the ingredients:)

  10. This recipe has been in my to do list for a while. I made it for my son’s birthday since he wanted a cookie cake. It was PERFECT. Thank you for sharing this recipe. Thank you, thank you, thank you!

  11. Question about your recipes. I JUST realized that the weights on some of the ingredients do not match what I typically use (King Arthur’s guide). For instance, in the Chocolate Chip Cookie Cake, it calls for 2 cups of AP flour and shows 250g. For me, 2 cups is 240g. For brown sugar it says 1c = 200g, but I use 213g as the measurement. Am I overthinking this — because I always thought weighing was specific and the key to a recipe that works vs. inconsistent measuring.
    Can you include weights for all your recipes – Gingerbread Cookie Cake is the next one for me to try and I want to make sure I am using the same weights you would.

  12. This recipe is perfect THANK YOU!!!

  13. I’m needing to make about 4 15X11” cookie sheet cakes and would like to try this recipe. What would you suggest as far as doubling the batch per cookie sheet cake? And the length of time needed for that size? Thank you!

    1. Hi Mica, I can’t be positive but I would start by simply doubling the recipe and dividing between each pan. I’m unsure of the exact bake time.

      1. Ok thank you so much! I’ll give it a shot and post the results then.

  14. Can I use oil or applesauce instead of butter?

    1. Hi Zach, I don’t recommend swapping the fat for applesauce. It’s also not possible to cream applesauce with sugar. The creaming step is crucial to this cookie cake’s texture. You’ll also lose a lot of flavor and moisture.

  15. Couldn’t love this cookie cake more! Soft and chocolatey. We always decorate with your vanilla buttercream but want to try the strawberry frosting next. But it’s even good with no frosting at all!

  16. Jenny Burmesch says:

    If doubled, could i stack these like a layered cake?

    1. Definitely! Or you might like my chocolate chip cookie layer cake.

  17. Jenny Burmesch says:

    Can i use a 8 inch pan to make it slighty thicker? Bake time a little longer?

    1. Stephanie @ Sally's Baking Addiction says:

      Sure can!

  18. Jenny Burmesch says:

    Used a 9 inch springform pan. Im going on like.. 45 minutes of baking now. Yikes! Im not sure what i did lol. But it seems pretty undone looking. Will it look pretty soft yet?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Jenny! The bake time is an estimate and I wouldn’t be concerned yours is taking longer in the springform pan. Bake until the edges appear set. The center will still appear soft.

    2. Do you double the recipe for a 12 in.pan? Or is that to much? Thank you!

  19. I followed the recipe exactly. Covered in foil after 15 minutes. Cooked 20 minutes, not done. Cooked 30, not done. Overcooked on the edges and raw in the center. Utter failure and waste of ingredients! And it’s my son’s 16th birthday and he wanted a cookie cake! Now to find a new recipe and make another trip to the store!!

  20. Hi Sally! The cookie cake is delicious! I was wondering how I could make a reverse chocolate chip version of this recipe? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ellie, You can use the cookie dough for Inside Out Chocolate Chip Cookies and follow the baking directions for this cookie cake. Enjoy!

      1. Thank you!

  21. We LOVE this cookie cake! Both of my kids request it for their birthdays every year and it’s always a huge hit!

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