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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 1x
  • 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

Scale
  • 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

Reader Questions and Reviews

  1. I never comment on posts like this (on any website because I rarely find something amazing. HowEVER. I made this for my daughter’s birthday party today because, unfortunately, we live in the middle of nowhere. We are 6 hours away (roundtrip) from the nearest Great American Cookie Company and my daughter wanted a cookie cake for her party. Her little brother is anaphylactic to egg and dairy so we probably couldn’t order from GACC anyway. I doubled this last night (and substituted the egg and egg yolk with 2 flax eggs for my son), flattened it across a large cookie sheet, crossed my fingers, and hoped for the best. Never made this recipe before. I had MULTIPLE families saying they wanted this recipe; that it is “much better” than our local bakery’s cookie cakes (and this bakery is where everyone goes because their cakes are quite good). This is absolutely delicious. We have made a few different cookie cake recipes, too. This is fabulous and now all 20 kids at the party want cookie cakes

    1. Thanks for writing a review. I’m doing a party with 30 kids and this review was super helpful. I made this cake for my son’s birthday but I will double it for this party! It is so good! Perfect crispy on the outside and chewy on the inside.

  2. I plan to make this for a birthday but I am considering adding cocoa to “choclatize” the dough. Maybe a 1/4 cup?… In addition to the flour or should I slightly lessen the flour by 1/4 cup?

      1. This is my go to for all our birthdays. My sons request this cake every year for their birthdays. I make it for my birthday also. Better than any chain cookie place out there. Easy to make also.

    1. Hi Andrea! It completely depends on how thick you make your slices – You could get 6-8 good sized slices or cut smaller wedges to feed more.

  3. Hi! If I were to brown the butter and then refrigerate until solid again before using (like in your brown butter cookie recipe), would I need to make any other modifications to this recipe? i.e., add more fat of some kind like milk? I just really love that brown butter flavor lol Thanks so much in advance!

    1. Hi Sam, 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

      1. Okay so would not recommend trying to make this cake with the brown butter recipe.. wasn’t cooked even at 30 mins. I think that browned butter cookie recipe made a larger batch than this cookie cake recipe so either you need a larger cookie cake pan or need to plan on longer cooking time!

  4. Hi, what’s the difference between this and your chocolate chip cookie pizza?? I’m hoping to make a DIY cookie cake kit to decorate for Valentine’s day and I just wondered if there was a major difference between these two recipes before I decide which one to try!!

    1. Hi Rochelle, give this recipe a try for what you’re looking for. You’ll bake this in a cake pan or pie dish rather than a pizza pan. Let us know how it turns out!

      1. Hi Michelle, I was hoping to shape it like a heart. I was thinking of cutting it out and baking it on a sheet pan because I don’t have a heart cake pan. Do you think that would still work?

  5. Hello, I made this cake twice, and it was delicious. However, both times I had a problem with the cake becoming depressed in the middle, and higher on the sides. What could I be doing to cause this? I did not change anything about the recipe. Thank you!

    1. Hi Maya, It’s completely normal for the middle to sink a bit more than the edges, you can really see how ours turns out in the video. It’s an easy fix with some frosting along the edges!

      1. I’m planning to try this recipe today- you mentioned a video, but I’m not seeing it. I’ve looked all through the post several times. I see some ads, but no video of the recipe being made. Am I missing it??

      2. Hi Amy! It’s closer to the top of the post, under the heading “Chocolate Chip Cookie Cake Video.”

    1. Hi Renee, A 9 inch springform pan should work just fine here.

  6. I have not made this yet, but wanted to bake it in a jelly roll pan. Do you think I should double the recipe or recipe and a half?

    1. Hi Teresa, We haven’t tested it in that size, but if it’s a 10×15 inch pan doubling recipe should work. Let us know what you try!

  7. Can I replace the eggs with applesauce or Greek yogurt? My son is allergic to eggs and I’m nursing so no eggs for us.

    1. Hi Blossom, we haven’t tested any egg substitutes in this cookie cake. A “flax egg” might be a suitable replacement – let us know what you try!

  8. Can you make this cookie dough ahead of time put it in the fridge for 1-2 days before baking?

    1. Definitely! The bake time will be slightly longer. Hope you love it!

    1. Hi Gina! I’m sure this recipe would yield around 4 cookie cakes that size. I’m unsure of the best bake time.

  9. I made this but opted for Chocolate Ganache instead of Chocolate Buttercream. It was the best decision ever!

  10. I just made in a heart-shape baking pan for my grand-daughter birthday tomorrow. Looks amazing!! I hope it is as good as it looks. Does not look as soft. Looks a little crumbly, I think. We shall see tomorrow. Thanks a bunch!!

  11. Are you able to make these up in advance? And if so how would you store them so that they stay fresh?

    1. Hi Holly, absolutely. Cookie cake remains fresh covered tightly at room temperature for up to 3 days.

  12. Can you bake this in a throw away aluminum pizza pan? Thanks!

    1. Hi Tabitha, absolutely. You can bake this in a 9 inch aluminum pan. Enjoy!

  13. Hi Sally! I’ve made this cookie cake before and for some reason it sunk in the center and was super underbaked… Do you have any tips to avoid this in the future? I’m thinking about making this again for my brother’s birthday and also was wondering if I could substitute Reese’s Pieces for half of the chocolate chips. He’s a serious peanut butter lover! I also wondered if your Peanut Butter Frosting might pair well in place for the chocolate buttercream 🙂

    1. Hi Sarah! Sounds like your cookie cake was simply underbaked – make sure to use a toothpick to test for doneness! Reeces pieces would be delicious, and peanut butter frosting would be fantastic as well. You may also love this peanut butter skillet cookie. Happy baking!

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