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 chocolate chip cookie brownie bars.

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

  • 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. Wow! You never seize to amaze with all these recipes:) This cake is bookmarked to bake for our anniversary.Will let you know how it turns out.

  2. This looks fantastic, Sally! I love cookie cake and remember having it as my birthday cake for a couple years. Will definitely be making this soon!!

  3. Love baking cookie recipes in pans, pie plates, muffin cups…pretty much any other way than as cookies works for me 🙂 This looks great. Love the ruffled icing – nice touch! The 1M is my #1 tip for those (rare) times I break out a pastry bag 🙂

    1. Baking cookies in pans is just so much EASIER than individual cookies – you are so right Averie. The 1M is the best of the best. Looks prettiest too!

  4. I’ve been waiting for u to post new recipes and u finally did 😀 but are you planning on making red velvet cake or cupcake? Or maybe make another cinnamon/sweet rolls? 😀

  5. Love the idea of all brown sugar! And that frosting?? Normally I’m not a huge milk chocolate fan but I think I could eat this frosting plain. Mmm, I can only imagine how delicious this tastes! Pinning and making the next birthday I’m in charge of! 🙂

    1. It will be a HUGE hit at any party, Erin. You can always use a dark chocolate frosting or vanilla frosting instead!

  6. I love Mrs. Fields cookie cakes and yours looks even better! I’m definitely making my own next time so this way, its home baked and there’s no limitations to how I can decorate it!

  7. My mom always made me giant chocolate chip cookie cakes for my birthday when I was growing up… but not with amazing frosting like this! Definitely need to make it this way asap!! =) YUM!!

  8. yum yum yum – Sally, I don’t think the disclaimer “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” is gonna work for me! This looks so amazing I really wish my monitor was a scratch and taste!
    Thanks so much for the tip about cornstarch – next time I make cookies, I am gonna use your suggestion!

    1. Shashi, you will be AMAZED at what cornstarch can do to your cookies. Even the smallest bit – like a teaspoon – will make your cookies incredibly soft and thick. So good! Hope you try this cookie cake at some point. Even if you can’t resist eating it ALL!

  9. Sally, you’ve blown my mind again.

    Whenever my b-day comes around I prefer getting a giant cookie (like this) from Mrs. Fields. (Not sure if you guys have it there on the East coast)
    I never thought about making my own. But this will be tried and tested at my kitchen. I thank you once again for having so much sugar wit in the kitchen.

    *And congrats about your book party. I saw your pics on Instagram.

    1. Thanks Iram – the book party was so fun! And yes, we do have Mrs. Fields on the east coast. But now there’s no need to ever visit it again – this cookie cake is twice as good. Well, in my mind at least. 😉 Thank you!

  10. This cake looks incredible! With those two recipes combined, this thing is sure to be delicious and awesome. (I made your soft chocolate chip cookies last night again – so so good.)
    Pinning this!

  11. This is perfect for my brother! I just found out a few years ago that he actually doesn’t like cake! I couldn’t believe it…but I know he devours cookies. I can’t wait to make this for his birthday. Thank you so much!

    1. Truthfully enough, I have a few friends that don’t really like cake either. They’re cookie people. And this cookie cake is perfect for cookie lovers!

  12. I was just talking about cookie cake the other day – one of my friends had never heard of a cookie cake!! Growing up, it was our go-to birthday cake! I’ll have to make your recipe for her 🙂 This looks phenomenal! Pinning!

    1. I have never tried this cookie cake recipe in a tart pan. Depending on the size of the pan, there may be too much cookie dough to fit. The baking time would also be a few minutes less since the cake would be thinner.

  13. Love, Love, Love this idea! Having a new baby at home and two older children, I haven’t had as much time to bake, especially cookies that need to be rolled individually. Brilliant idea!
    On a side note, I finally got to sit and read your book. Love it! My one question is…. I noticed that the recipes don’t call for room temperature eggs. Is there a reason for that?
    BTW, the oatmeal scotchies dough is chilling in my fridge!

    1. Hey Meredith! So happy you are trying the oatmeal scotchies – you’re going to love them! Some of my cookbook recipes do call for room temperature eggs. And while they aren’t crucial for all of my cookie recipes, I like to use room temperature eggs at this point when I use room temperature or melted butter. I taught myself this while writing the book last summer. There won’t be a huge difference in texture and taste if you use cold eggs. I just find them easier to mix in if they are at room temperature.

      1. Thanks! It’s become a habit for me to use room temperature eggs now.
        The oatmeal scotchies are delicious! I made myself a list of the top recipes I want to try. I think I’ll try the marble pound cake next:)

    1. Meg, I have a feeling this cookie cake will be a huge hit for the birthday girl! Plus it’s easy to make. Hope you all enjoy!

  14. I love making cookie cakes! And yours looks fantastic! I love homemade versions because they’re so much thicker than store-bought cookie cakes. Usually I just stick to the Tollhouse recipe, so I’ll definitely have to give your recipe a try the next time I make one!

    1. Beth, I love using the tollhouse recipe in cookie cakes. But this recipe is extra, extra moist with the brown sugar and egg yolk. Of you’re going to LOVE it! Plus it’s so simple to make. Enjoy!

    1. I agree about that move – this one should be at the very top. This cake is simply AWESOME. Awesome in every aspect. And quite easy, too! Enjoy Meriem!

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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